BEEF STEW PIE

Beef Stew Pie image

Provided by bmcnichol

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 16

Previous Next

12 tablespoons all-purpose flour, divided
3 teaspoons salt
1 teaspoon pepper
2 lbs boneless beef round steak, cut into 1-inch pieces
4 tablespoons vegetable oil
1 cup chopped onion
4 garlic cloves, minced
4 1/2 cups water, divided
2 tablespoons tomato paste
1 teaspoon italian seasoning
1 teaspoon dried basil
2 bay leaves
4 cups cubed cooked potatoes
3 cups sliced cooked carrots
4 tablespoons minced fresh parsley
2 pastries for pastry for single-crust pie (9 inches)

Steps:

In a plastic bag, combine 6 tablespoons flour, salt and pepper.
Add beef and shake to coat.
In a skillet, saute beef in oil until browned.
Add onion and garlic, cook and stir until onion is tender.
Add 1/2 cup water, stirring to scrape browned bits.
Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet.
Add bay leaf.
Bring to a boil.
Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
Combine remaining flour and water until smooth and gradually stir into skillet.
Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
Discard bay leaf.
Stir in potatoes, carrots and parsley.
Transfer to a greased 4-qt. baking dish.
On a floured surface, roll out pastry to fit dish.
Place over filling and flute edges.
Cut slits in top.
Bake at 425° for 25-30 minutes or until golden brown.
Let stand for 10 minutes.