BEEF-AND-VEGETABLE POT PIE (MCCALL'S COOKING SCHOOL)

Beef-And-Vegetable Pot Pie (Mccall's Cooking School) image

Beef and Vegetable pot pie topped with a lattice crust made from refrigerated biscuits. Serve with a salad.

Provided by Diane C 2

Categories Pot Pie

Time 3h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 20

Ingredients

3 lbs boneless beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 garlic clove, crushed
1 (10 1/2 ounce) can condensed beef consomme, undiluted
1 (8 ounce) can tomato sauce
2 teaspoons salt
1/2 teaspoon dried thyme leaves
6 whole black peppercorns
1 bay leaf
1 teaspoon Worcestershire sauce
water
12 small white onions, peeled
1 lb carrot, pared and cut into 1-inch chunks
4 medium potatoes, pared and cut into 1-inch chunks
1 (10 ounce) package frozen green beans
1 cup frozen green pea
1/2 cup all-purpose flour
1 (9 1/2 ounce) package ready-to-bake refrigerated buttermilk flaky biscuits
1 egg yolk, beaten with
1 tablespoon water

Steps:

Wipe beef cubes with damp paper towels; discard excess fat. In hot oil in 6-quart Dutch oven or heavy kettle, over medium heat, brown one-third of beef cubes at a time until browned on all sides. Remove from pot and repeat until all beef is browned. Remove all beef from pot.
Add garlic to drippings in pot; saute 1 minute. Return all beef to pot; add undiluted consomme, tomato sauce, salt, thyme, peppercorns, bay leaf, Worcestershire sauce and 1 1/3 cups water. Bring to a boil; reduce heat, cover pot and simmer for 1 hour. Remove bay leaf.
Add whole onions to meat mixture; cover pot and simmer for 30 minutes longer. Add carrots and potatoes to meat mixture; simmer about 30 minutes longer or until they are tender. Add frozen beans; cook 4 to 5 minutes. Add frozen peas; cook 4 minutes longer. Preheat oven to 400°F.
With a slotted spoon, remove meat and vegetables to a 3-quart casserole. Strain liquid into a 4-cup measure; skim off and discard fat. You should have 2 cups liquid left. (Add water if needed.) Return liquid to Dutch oven. In a small bowl, gradually blend flour with 1 cup water.
Stir flour mixture into liquid; bring to a boil over medium heat, stirring constantly with a wooden spoon until gravy thickens. Pour over meat mixture in casserole. Place in oven; bake 25 minutes. Meanwhile, remove biscuits from package; roll one to make a 10-inch-long rope.
Repeat with other biscuits to make a total of 7 ropes; place on meat mixture in casserole to form a lattice. Place remaining 3 biscuits alongside. Brush ropes with egg-yolk mixture and bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 589, Fat 16.8, SaturatedFat 5.9, Cholesterol 133, Sodium 1435.4, Carbohydrate 65.7, Fiber 8.8, Sugar 12.1, Protein 46.7