steak + guinness pie for wintry days

Bake base of pie shell blind (meaning weighing down the bottom of the pie crust with either pie beads or dried beans) for 10-12 minutes, ensuring the crust is starting to become golden/golden brown, but not entirely. Remove from oven and set aside. Lower the heat to 325 degrees F.

Using a large mixing bowl, combine flour with salt and pepper. Liberally dust the cubes of steak with the flour.

In a large skillet, melt the three tablespoons of butter over medium heat. Add the diced bacon and fry between 3-4 minutes. Add pieces of steak, tapping off any excess flour before placing in the skillet. Brown the meat for 8-10 minutes. Remove the beef and place the pieces into a casserole dish to cool. Leave the bacon in the skillet. In the remaining bacon and lard drippings saute the onions until soft.Add the carrots and celery. Saute until softER, but is still toothsome. This is going to stew for 2 1/2 hours; no need to saute to mush.

While the onions are frying, combine the Guinness, honey and raisins in a medium mixing bowl. Allow to sit.

Turn off the heat on the onions/carrots/celery/bacon mixture. Add the mushrooms. Remove the mixture from the skillet and combine with the beef in the casserole dish. Top with the Guinness mixture. Wrap the top with aluminum foil and place in the oven to bake for 2 hours and 15 minutes. Add 1/2 a bag of frozen peas and stir. Cover and return to the oven for another 15 minutes.

Brush the bottom of the baked pie crust with egg white. Remove the meat mixture from oven and ladle meat filling into the baked pie crust. Top with the unbaked pie shell, letting the extra crust lap over the edge of the pie pan. Make a 1 1/2 inch slice in the center of the crust to let air escape. Brush with egg whites, and place back in the oven for 12-15 minutes, until top is a golden brown. Remove from oven and sit for 15 minutes. Slice and serve.

Serves 4-6