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Best Beef and Oyster pie in Chicago

Beef and Oyster pie

What the real thing tastes like

Real ingredients (via TheMealDB): 900g Beef, 3 tbs Olive Oil, 3 Shallots, 2 cloves minced Garlic, 125g Bacon, 1 tbs chopped Thyme, 2 Bay Leaf, 330ml Stout, 400ml Beef Stock, 2 tbs Corn Flour, 8 Oysters, 400g Plain Flour…

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Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry. In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the herbs. Preheat the oven to 180C/350F/Gas 4. Pour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan. Pour the stout over the beef in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced. Skim off any surface fat, taste and add salt and pepper if necessary, then st

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