Steak and Guinness Pie

Does this say Autumn and November or what??
(6 servings)

1&1/2 lbs. boneless chuck roast, cubed
Kosher* salt and freshly* ground pepper
3 T. flour
1 T. EVOO
1 sweet* onion, peeled and diced
1 organic* carrot, peeled and chopped
4 slices celery, diced
1/4 cup small crimini* mushrooms, halved
2 t. fresh rosemary leaves, chopped
1 t. fresh thyme
1 bay leaf
1 bottle Guinness
1 low sodium* beef bullion cube
2 cans fire-roasted* chopped tomatoes
2 pie crusts
1 egg, beaten

Season the beef with S&P to taste. Sprinkle with flour and toss until coated. Heat the oil in a Dutch oven over med.-high heat. Cook the meat until well browned. Add the onion, and fry for another min.
Then add the celery, carrots, mushrooms, and herbs. Cook 5 mins. then add the Guinness, bullion cube, and diced tomatoes. Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened. For the pie, preheat the oven to 375. Roll out one of the pie crusts into the bottom of a large deep dish pie pan, making sure the crust hangs over the edge. Put the meat stew into the pie shell. Roll out the remaining crust and place over the top, folding it over the edges and crimping. Poke a few holes into the pastry, and brush with top with the beaten egg. Place on a rimmed baking sheet and bake for 45 mins. or until. golden and bubbling. Let cool for 10 mins. before serving. Enjoy!!

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