The Nerd Cook Book

Tags

• beef
• pot pie
• stout
• flour
• salt
• black pepper
• stew meat
• olive oil
• red potatoes
• baby carrots
• pearl onions
• parsnip
• beef broth
• thyme
• pie crust

Ingredients

<ul>
<li>1/2 cup all-purpose flour</li>
<li>1 teaspoon salt, divided</li>
<li>1/2 teaspoon black pepper, divided</li>
<li>1 1/2 pounds lean beef stew meat</li>
<li>2 tablespoons olive oil</li>
<li>1 pound new red potatoes, cubed</li>
<li>2 cups baby carrots</li>
<li>1 cup frozen pearl onions, thawed</li>
<li>1 parsnip, peeled and cut into 1-inch pieces</li>
<li>1 cup stout</li>
<li>3/4 cup beef broth</li>
<li>1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme</li>
<li>1/2 [16-ounce] package refridgerated pie crust [using only&nbsp; crust]</li>
</ul>

Method

<ol>
<li>Preheat oven to 350 degrees F. Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in food storage bag. Add half of beef and shake to coat. Repeat with remaining beef.</li>
<li>Heat oil in large skillet over medium-high heat. Add beef and cook. Cook until browned on both sides, turning once.&nbsp; Do not crowd meat. Place in 2 1/2 to 3-quart casserole. Add potatoes, carrots, onions and parsnips.&nbsp; Mix well.</li>
<li>In same skillet add stout, broth, thyme, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Bring to a boil, scraping to remove browned bits. Pour into casserole.</li>
<li>Cover. Bake 2 1/2 to 3 hours until meat is fork-tender, stirring once. Remove cover. Let stand at room temperature 15 minutes.</li>
<li>Turn oven to 425 degrees F.&nbsp; Soften pie crust as directed on package. Place over casserole and press edges to seal. Cut slits in crust. Bake 15 to 20 minutes or until crust is golden brown. Cool slightly before serving.</li>
</ol>