Beef Pot Pie
- 1 to 1 1/2 lb of stew meat
- 1/4 flour
- 1/2 t salt
- 1/2 t pepper
- 1 minced shallot
- 1 clove garlic minced
- 1 t tarragon
- 1 t thyme
- 2 cups water
- 2 T beef base
- 1 cup red wine
- 1 to 2 pkg McCormick Brown Gravy mix
- one potato
- mushrooms sauteed in butter and olive oil
- any other vegetables desired-pre cooked
- 1 to 2 pie crusts
turn oven to 275
mix flour, salt and pepper toss the stew meat in the mix
heat olive oil in an oven proof dish and brown the meat.
take the meat out of the pan and saute the shallot and garlic 2-3 minutes
Return the meat to the pan and add tarragon, thyme, water, beef base and red wine. Put the pan in the oven and cook for 1 1/2 to two hours.
While the meat cooks cook the vegetables. When the meat is done, take out of the sauce and add one to two pkgs of gravy mix. One will produce a thinner sauce and two will produce a thicker sauce. Cook until comes to a boil and thickens.
If using two pie crusts, brown the bottom crust before filling. Then fill with vegetables, beef and the sauce. Cover with remaining crust and brown in oven according to directions on the obx.