Method

Soften bacon in a very large, heavy bottomed skillet. 

While it softens, dice the meat into 1/2 inch pieces.  Dry with paper towels.  Put flour in a paper bag, then put in meat and shake, shake, shake to coat with flour. Remove and brown with the bacon and 1 tablespoon butter on a medium heat. You may need to do this in batches so meat browns properly. If pan is crowded, it will steam.

In a separate pan, brown onions in remaining butter over medium heat. Put with the meat into a casserole dish. Add raisins, brown sugar and parsley, and stir to combine.  Pour in Guinness.  Cover and simmer over a low heat for 2 1/2 hours. Add water if the gravy mixture starts to thicken excessively.

Coat a pie dish with half  of the pastry and bake. Add the meat mixture when cooked and place the remaining pastry on top and bake for 10 minutes or until golden brown. Serve with potatoes and vegetables.

Contributor:  Dedee Shaw

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