Shin & Guinness

Servings:  4
 
2 lbs Round Steak
1 tbs Flour seasoned with salt and pepper
2 Carrots thickly sliced

1 tsp Brown Sugar
1 tbs Raisins (optional)
5 Small Onions chopped
300 ml Guinness
8 Slices Bacon (cut small)
3 oz Lard
Chopped Parsley
2 Pastry Crusts
 
Preheat oven to 375 degrees F.

Prepare filling (can be done while crust is prebaking):

• Cut the steak into bite-sized cubes, roll in seasoned flour.

• In a frying pan, brown floured steak with lard and bacon. Transfer steak to a casserole dish.

• Fry onions in the frying pan and cook until golden. Transfer onions to casserole dish.

• Add the raisins, brown sugar, parsley and 3/4 of the Guinness to casserole dish.

• Cover casserole dish tightly and place in oven for 2-1/2 hours, stirring occassionally and adding more Guinness or water if gravy becomes too thick.

Prebake pie crust:

• Line pie pan with one pastry crust.

• Line the crust with parchment paper or a coffee filter and fill with dry beans or rice to help the crust hold its shape (making sure to push beans or rice right to the edges).

• Place in oven with casserole for 20 minutes.

• Remove from oven and carefully remove the beans/rice and paper/filter.

• Place back in the oven for 5 more minutes - crust should be just turning golden brown.

• Remove crust from oven and allow it to cool slightly as the casserole continues to simmer.

Finishing Touches

• Pour casserole contents into crust.

• Cover with second pie crust.

• Place in oven for about ten minutes or until top crust turns golden brown (if crust edges begin to darken early, use pie shields or foild to cover edges).