Fresh out of the oven, and ready to eat. On the menu today is Beef and Mushroom Pie simmered in a thick gravy fortified with Guinness Stout. Nestled in a flaky homemade crust and full of fresh vegetables, the crowd was pleased with the outcome. After a brief search through the refrigerator, I collected what was on hand and improvised a plan with what I found. There was nothing fancy here. Just some good beef, and simple vegetables. I always use some type of beer, ale, or dry red wine when making a beef stew or pie. This was the first time I tried it with Guinness Stout. I think the stout was a good choice. It added a richness to the gravy that plain lager beer lacks. It also adds a deep caramel color to the dish. This is a simple dish and can be put together with a minor amount of preparation. You can even use a purchased prepared pie crust if you so choose, but pie crust is so easy to make, and homemade has a better taste and texture. Always apply a long slow simmer to the stew before filling the pie. The finished product was pleasing to the eye and mostly the palate. This is an all in one meal without the need for any side dishes. Simple ingredients are sometimes the best way to prepare a hearty meal.
