Beef and Stout Pie

 

Perfect for a snowy day (in April!)

• 1 lb stewing beef, cut into bite-size chunks
• salt & pepper to taste
• 4 tblsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 3/4 cup beef broth 
• 1/2 cup stout
• 1 tblsp Worcestershire Sauce 
• 1 cup frozen peas and carrots, thawed
• 2 tblsp cornstarch
• 2 cups mashed potato

1. Season beef with salt and pepper.
2. Heat vegetable oil in a large Dutch oven. Brown meat in batches, removing browned meat to a platter.
3. Add onion and garlic to Dutch oven. Cook, stirring and scraping the bottom of the Dutch oven with a wooden spoon. Add a little water if needed to scrape the bottom.
4. Return beef to pot, along with any juices, 1/2 cup broth, stout, and Worcestershire sauce. Season with salt and pepper to taste. Cover and cook for 1 hour. Add the thawed peas and carrots and cook until the vegetables are just tender.
5. Mix cornstarch with 1/4 cup beef broth to make a slurry. Pour into the stew and stir until the sauce is thickened.
6. Pour the stew into a 32-oz casserole dish and spread evenly. Allow stew to cool completely (at least 30 minutes or overnight).
7. Preheat the oven to 450 degrees.
8. Spoon the potato on top of the beef stew.
9. Put in the oven for 30 mins or until golden and bubbling at the edges.