Prep Time: 10 minutes
Cook Time: 4 hours 5 minutes
4 slices bacon (sliced)
1 pound beef (cut into bite sized pieces)
1 onion (sliced)
2 stalks celery (sliced)
2 carrots (cut into bite sized pieces)
4 ounces mushrooms (quartered)
2 cloves garlic (chopped)
1 can Guinness
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon thyme (chopped)
1 tablespoon rosemary (chopped)
1 bay leaf
2 pie crusts
1 cup cheddar cheese (grated)
1 tablespoon water
Cook the bacon and set aside leaving the grease in the pan.
Add the beef and brown on all sides and set aside.
Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10-15 minutes.
Add the garlic and cook for another minute.
Add the Guinness and deglaze the pan.
Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.
Reduce the heat and simmer, covered, until the beef is tender, about 2-3 hours.
Place the first pie crust into the bottom of a pie plate and pour the beef stew in.
Sprinkle the cheese over the beef stew and cover with the top pie crust.
Mix the egg and water and brush it onto the top of the pie crust.
Bake in a preheated 350 oven until golden brown on top, about 30-40 minutes.