- 4
Ingredients
- 1/2 cup all-purpose flour
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 1/2 pounds lean beef stew meat
- 2 Tbsps olive oil
- 1 pound new red potatoes, cubed
- 2 cups baby arrots
- 1 cup frozen pearl onion, thawed
- 1 parsnip, peeled and cut into 1-inch pieces
- 1 cup stout
- 3/4 cup beef broth
- 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1/2 (16-ounce) package refrigerated pie crust (using only 1 crust)
Preparation
Step 1
Preheat oven to 350 degrees. Combine flour, 1/2 tsp salt and 1/4 tsp pepper in food storage bag. Add half of the beef and shake to cot Repeat with remaining beef.
Heat oil in large skillet over medium-high heat. Add beef and cook until browned on both sides, stirring once. Do not crowd meat. Place in 2-1/2 to 3 quart casserole. Add potatoes, carrots, onions and parsnip. Mix well.
In same skillet, add stout, broth, thyme, remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Bring to a boil, scraping to remove browned bits. Pour into casserole.
Cover; bake 2 1/2 to 3 hours until meat is fork-tender, stirring once. Remove cover. Let stand at room temperature 15 minutes.
Turn oven to 425 degrees. Soften pie crust as directed on package. Place over casserole and press edges to seal. Cut slits in crust. Bake 15 to 20 minutes or until crust is golden brown. Cool slightly before serving.