- 1 Ib Elk roast cubed (smaller than stew size)
- 1 Diced small sweet potato
- 1-2 Red potatoes diced
- 1 C Frozen peas
- 1 Diced large carrot
- 15 oz. Can beef broth
- 8 oz. Beer
- 4 C Water
- 2 T Butter
- 2 T Olive oil
- 1 T Minced rosemary
- 1 T Minced garlic
- 1 Small minced onion
- 2 t Thyme
- 1/4 t Red pepper flakes
- Salt and pepper to taste
- About 1 C of flour for dredging
- 1 Egg for egg wash
Heat Dutch oven to medium high heat with the melted butter and olive oil. Sprinkle salt and pepper on your meat, dredge in flour and throw into your pot. Seer the meat and then add your beer, beef broth, and water along with the garlic, onion, red pepper flakes, thyme, and rosemary.
Bring the temp down to a simmer and let cook at least 2 hours. (This process doesn’t need to take 2 hours. I just like the meat to be super tender.)
Once the meat is tender, add the sweet potatoes, carrots, potatoes, and peas to the pot. Once the veggies are fork tender, taste for salt and fill individual ramekins.
Roll out store bought or homemade pie crust and cut to fit the top of ramekins. When covering the ramekin with dough, press the edges around the ramekin to keep the stew from spilling out. Put a couple slits in the top of each pie and brush with an egg wash. Set on a cookie sheet and place in the oven at 400 until the top is golden brown. It is ready to enjoy!!!
If you are cooking the pot pie in a regular size pie pan, you will want dough on the bottom of the pan. Fork the bottom of the dough and throw in the oven at 400 until golden.
Now fill the pan with the stew and cover with dough, fork, and throw in the oven at 400 until golden brown.