Shelburne Country Inn Oyster, Beef, and Guinness Pie

To prepare stew, combine 3/4 cup onion, tomato paste, thyme, bay leaves, and beer in a large zip-top plastic bag.

Add beef; seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally.

Remove beef from bag, reserving the marinade.

Cook potatoes and carrot in boiling water 7 minutes; drain. Rinse in cold water; drain.

Heat a Dutch oven coated with cooking spray over medium-high heat.

Add 3/4 cup onion and garlic; saut 2 minutes.

Add beef; cook 3 minutes or until browned. Lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife.

Sprinkle 1/4 cup flour over the beef mixture, stirring to coat. Cook 2 minutes. Gradually add reserved marinade, stirring well, and bring to a boil. Reduce heat, and simmer 20 minutes.

Add potatoes, carrot, spinach, 1/4 teaspoon salt, and pepper; cook 20 minutes or until potatoes are tender. Discard thyme and bay leaves.

Remove from heat, and cool slightly. Spoon into a 10-inch deep-dish pie plate coated with cooking spray. Top with oysters.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife.

Combine 1 cup flour and 1/4 teaspoon salt in a bowl, and cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes.

Roll dough, still covered, into an 11-inch circle.

Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.

Preheat oven to 35

Remove 1 sheet of plastic wrap; fit the dough over top of beef mixture.

Remove top sheet of plastic wrap. Fold the edges under beef mixture.

Brush surface with milk. Pierce top of dough with a fork; bake at 350 for 40 minutes or until the filling is bubbly and crust is browned.