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• 2 # beef sirloin, cut in chunks

• Oil as needed

• 2 onion, diced

• 3 carrot, diced

• 5 garlic cloves, smashed

• 4 T. flour

• 12 oz. ale

• 2 C. stock

• 3 bay leaves

• 5 sticks thyme

• 8 oz. bacon, diced

• 8 oz. mushrooms, quartered

• 3 garlic, smashed

• 2 sticks thyme

• Pie Crust x 2 (top and bottom),


1. Season as you go.

2. In a pressure cooker on the browning setting, add the beef, in batches so not to overcrowd the pan, and brown well. Remove and set aside. Continue with the rest of the beef. Add oil as necessary between batches.

3. Add a little more oil if needed, and add the onion, carrot, and garlic. Saute until a nice caramelization occurs.

4. Singer the pan with the flour, and stir in well. Cook the flour for 2 minutes, stirring occasionally so it doesn’t burn. Add the ale and cook until thick, 1-2 minutes. Then add the stock, bay leaves and thyme, and browned sirloin (with any juices). Put the lid on the pressure cooker and set a 45 minutes timer on high pressure. Let release naturally.

5. Meanwhile while the pressure cooker is going, render out the bacon in a pan until it is crispy. Remove from the pan and add the mushrooms, garlic, and thyme. Saute until the mushrooms are cooked. When the pressure has released form the pressure cooker, add the mushroom/bacon mixture in. Let cool for 4-6 hours.

6. Roll the pie dough out place it in the pan, fill with the filling with a slotted spoon. Add enough of the gravy to make it saucy, but not overly sauce. Lay the top pie crust over and crimp the whole way around the edges. Cut a couple slits in the top and bake in a preheated 375 degrees oven for 40-50 minutes.

Singer: To sprinkle with flour (to make a quick pan roux)