Beef Stew Pie

By 1For_Him

Ingredients

• 6 tablespoons all-purpose flour, divided
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 pound boneless beef round steak, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2-1/4 cups water, divided
• 1 tablespoon tomato paste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 cups cubed cooked potatoes
• 1-1/2 cups sliced cooked carrots
• celery? corn?
• 2 tablespoons minced fresh parsley
• Pastry for single-crust pie (9 inches)

Details

Servings 4
Preparation time 90mins
Cooking time 115mins

Preparation

Step 1

In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits. Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; 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 the remaining flour and water until smooth; 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 2-qt. baking dish. On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes. Yield: 4-6 servings. Beef Stew Pie published in Taste of Home October/November 2001, p27