• 2 pounds stewing beef, cut into bite-sized chunks
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons oil
• 3 large onion, finely sliced
• 3 2/3 cup beef broth ( you can substitute beef broth for Guinness beer for more flavor)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons yellow mustard
• handful of fresh thyme
• handful of fresh parsley
• 2 bay leaves
For the pastry:
• 3 1/2 cups (450 grams) all-purpose flour
• 1 teaspoon salt
• 5 ounces (140 grams) unsalted butter , very cold, diced
• 5 ounces (140 grams) lard , very cold
• 2/3 cup (155 ml) ice cold water
• 1 egg, beaten

To Make the Short crust Pastry:
• Place the flour and salt in a food processor and pulse a few times until combined.
• Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. • Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won’t be flaky.
• Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)

• Let the meat warm up to room temperature before cooking it, about 30 minutes. 
• Toss the chunks of beef with the flour, salt, and pepper until coated.
• Heat the oil in a Dutch oven over medium-high heat until shimmering.  Brown the beef on all sides. About 10 minutes.
• Add the sliced onions and a little of the broth.  Stir and cook the onions for a few minutes, until they have softened. About 6 minutes.
• Add the tomato paste, Worcestershire sauce, mustard, and the remaining broth.  Bundle together the sprigs of fresh thyme and parsley and use kitchen twine to tightly tie them into a bouquet garni.  Add the herbs and bay leaf to the pot and stir well to combine the ingredients.
• Cover and simmer for 2-2 ½ hours, or until the meat is very tender.
• Remove the bouquet garni and bay leaf, set aside to cool.  
• Roll the dough out on a lightly floured work surface until it is slightly larger than the pie dish about 1/8 inch thick. 
• Pour the stew into a pie crust.
• Cover with the second circle of dough.
• Make three or four slits in the pastry to allow the steam to escape.
• Brush pie crust with beaten egg.
• Bake at 350°F for 40-50 minutes, or until the crust is well browned.  Let the pie cool for 15 minutes before serving. 
The filling for this pie is cooked long and slow, tenderizing the beef and allowing the flavor of the filling (Guinness) to permeate it. You could prepare the filling a day in advance.

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