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1.
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Thoroughly roll beef in seasoned flour, coating well.
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Brown quickly in warm oil.
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When browned, remove to large heavy cooking pot.
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2.
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Saute/fry onion and garlic in meat drippings.
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Add in to meat in pot.
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3.
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Combine brown sugar, vinegar, parsley, thyme and broth.
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Add in Ale; pour mix over meat in pot.
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Cover, bring to boil, then simmer about 2 hrs till meat is tender.
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4.
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Add in carrots in time to cook about 30 min.
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Add in more water if necessary to keep from getting too thick.
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5.
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Taste after about 1 1/2 hrs of cooking - add in salt, pepper and MSG to taste.
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6.
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If sauce is not as thick as desired, remove some of the liquid, stir in 1 to 2 Tbsp.
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flour to make smooth paste, then add in back to pot.
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7.
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Line deep dish pie plate with 1 pie crust.
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Pour meat mix into crust; cover with top pie crust.
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Make at least 5 (1 to 2 inch) slashes in top with sharp knife for air vents.
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Healthy pinch the sides of the bottom and top crusts together to seal.
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Brush top with egg yolk.
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For altitudes over 7,000 ft. pies usually have a better bottom crust if the crust is usually baked by itself in a 450 degree oven for 8 to 10 min.
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Line the edge of the shell with tin foil to prevent it from overcooking.
