1 to 2 lb. beef, cubed
Flour, seasoned with pepper
1 lg. onion, chopped
1 to 2 garlic cloves, minced
1 to 2 tbsp. brown sugar
1/3 c. red wine vinegar
1/2 c. parsley, chopped
1/2 tsp. thyme, crushed
4 to 6 carrots, 1 inch slices
1 c. beef broth
1 bottle Ale
Dash of MSG
2 uncooked pie crusts

1. Thoroughly roll beef in seasoned flour, coating well. Brown quickly in hot oil. When browned, remove to large heavy cooking pot.

2. Saute onion and garlic in meat drippings. Add to meat in pot.

3. Combine brown sugar, vinegar, parsley, thyme and broth. Add Ale; pour mixture over meat in pot. Cover, bring to boil, then simmer about 2 hours until meat is tender.

4. Add carrots in time to cook about 30 minutes. Add more water if necessary to keep from getting too thick.

5. Taste after about 1 1/2 hours of cooking - add salt, pepper and MSG to taste.

6. If sauce is not as thick as desired, remove some of the liquid, stir in 1 to 2 tablespoon flour to make smooth paste, then add back to pot.

7. Line deep dish pie plate with 1 pie crust. Pour meat mixture into crust; cover with top pie crust. Make at least 5 (1 to 2 inch) slashes in top with sharp knife for air vents. Pinch the sides of the bottom and top crusts together to seal. Brush top with egg yolk.

For altitudes over 7,000 ft. pies usually have a better bottom crust if the crust is usually baked by itself in a 450 degree oven for 8 to 10 minutes. Line the edge of the shell with tin foil to prevent it from overcooking.