Steak and Guinness Pie

Serves 4.

1 pound round steak, cubed
1 tablespoon all-purpose flour
Salt and pepper to taste
1 teaspoon brown sugar
1 tablespoon raisins (optional)
5 medium onions, peeled and chopped
1 1/2 cups (300 ml) Guinness Stout
8 slices bacon, chopped
3 ounces lard fresh parsley, chopped
Double crust pie pastry

Cut the steak into bite-size cubes and roll in the salt and pepper seasoned flour. Brown the steak cubes in the lard with the bacon over medium heat in a heavy skillet for 8 to 10 minutes until golden brown. Please the meat in a casserole dish to cool. In the remaining bacon and lard drippings saut? the onions until golden and add to the meat when browned.

In a mixing bowl combine raisins and brown sugar with the Guinness. Let stand for 5 minutes for raisins to plump.

Add the mixture to the casserole dish, cover tightly and simmer over low heat on in a very moderate oven at 325 degrees F for 2 1/2 hours. Stir occasionally and add a little more Guinness or water if the rich brown gravy gets too thick.

Meanwhile, line a deep pie dish with half the prepared pie crust and pre-bake as directed. Add the Guinness and beef mixture from the casserole to the baked pie crust. Cover the meat mixture with the remaining pie crust layer and bake until finished, approximately 10 minutes. Remove pie from the over to cool, slice and serve with potatoes.

Variations: Substitute 3 tablespoons honey for the brown sugar. Either ingredient takes the bitter bite out of the Guinness. If you do not care to cook with lard, substitute vegetable oil for browning the meats.

NOTE: Irish bacon is much more like Canadian Bacon in America. Canadian Bacon is leaner than streaky bacon and either type of bacon may be utilized in this recipe, but the flavor and sodium level will vary greatly.