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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This tastes just like beef stew in a pie crust! My daughter and I serve it to our families often, and everyone loves it. The pie is especially good made the day before so the flavors can blend. I sometimes double the recipe so we're sure to have leftovers. Karol Sprague Gobles, Michigan Ingredients:
6 tablespoons king arthur unbleached 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 |
2 tablespoons minced fresh parsley |
pastry for single-crust pie (9 inches) |
Directions:
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.
2. 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.
3. 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.
4. 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.
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