Guinness Steak And Stout Pie

• Pastry for double crust 9" pie
• 4 slices bacon, coarsely chopped
• 4 medium onions, coarsely chopped
• 4 T flour
• 1 tsp salt
• 1/4 tsp black pepper
• 2 lbs beef stew meat, cut into 1" cubes
• 4 T vegetable oil
• 2 T golden raisins
• 1 T light brown sugar
• 1 12-oz bottle Guinness Stout beer
• 3 T Tabasco brand green pepper sauce
• 1/2 C chopped parsley

1. Line a 9" pie plate with half of prepared pastry dough. Bake according to package directions. Cool.
2. Heat oven to 350 degrees. Cook bacon and onions in large, heavy skillet over medium heat for 3-4 minutes. Remove from heat and add to dutch oven or ovenproof casserole dish.
3. Combine flour, salt and pepper in large bowl. Add meat and toss well. Heat oil in skillet, add beef pieces, a few at a time and brown on all sides. Remove to dutch oven. Place dutch oven over medium high heat. Add raisins, sugar, beer and Tabasco sauce. Bring to a boil.
4. Cover and bake in oven for 1.5 hours. Stir occasionally and add more stout or water if gravy appears too thick. Remove dutch oven from oven and increase temperature to 425 degrees. Stir parsley into beef mixture.
5. Spoon mixture into pie dish. Roll out remaining dough into circle forming the top crust. Cut slits or shamrock designs in crust to allow steam to escape. Place pie on baking sheet and bake until crust is golden, 14-16 minutes.
6. Remove from oven and let sit for 15 minutes before cutting.

pastry, bacon, onions, flour, salt, black pepper, beef stew meat, vegetable oil, t, t, stout, pepper sauce, parsley

Taken from www.epicurious.com/recipes/member/views/guinness-steak-and-stout-pie-50127994 (may not work)