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Steak and Ale Pie


1 (12 fl oz) Pale Ale
1-1/4 LB Chuck Roast, Cut Into Bite Size Pieces
1 Onion, Diced
2 Cloves Garlic, Minced
2 T Worcestershire Sauce
1/2 t Dried Thyme
1-1/2 t Fresh Italian Parsley
Salt and Pepper to Taste
2 C Potato, Cubed
2 Carrots, Cubed
1 T Flour
1 Double Pastry

Combine ale, chuck roast, and onion in a large stock pot. Bring to a bowl, then lower heat and simmer for 30 minutes or until chuck is tender. Add garlic, Worcestershire sauce, thyme, parsley, salt, pepper, potatoes  and carrots. Cover and simmer for 10-15 minutes or until vegetables are just barely tender.

Combine a small amount of the liquid and the flour. Mix until smooth. Add to stock pot and cook for about 5 minutes, or until slightly thickened.

Fit 1 pie crust in the bottom and up the sides of a deep 9" pie plate. Add filling. Top with remaining pie crust. Crimp to seal. Bake in 400F oven for about 35-40 minutes or until golden brown. Let sit 5-10 minutes before serving.

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