2 12 inch pie pastries (store bought, refrigerated is fine)
1 or 2 pounds of Round steak
1 tablespoon of flour
1 tablespoon of brown sugar
1 tablespoon of Raisins
5 medium sized onions, chopped
1 bottle of Guinness stout (not the draft variety)
8 slices of bacon, diced into pieces
3 tablespoons of butter
Chopped parsley (optional)
Dice the steak, cover with the flour and brown, with the bacon, in the butter on medium heat in a large skillet.
In another skillet, add more butter and brown the onions over medium high heat until just browned.
Put the meat and the onions in a Dutch oven. Add the raisins, brown sugar and Guinness. Cover the dish and simmer over low to medium low heat for 2.5 hours. Add water as needed if the gravy becomes too thick as the dish cooks.
Put one of the pie crusts in a pie pan. Bake according to the package directions. When cooled, add the meat and gravy mixture from the Dutch oven. Place the second crust over the top and bake at 325 for 10 minutes or until browned.
Serve with vegetables of choice. Garnish with parsley if desired.