Beef Stew Pie

Total Time: 1 hr 50 mins Preparation Time: 1 hr 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 in a plastic bag, combine 6 tablespoons flour, salt and pepper.
• 2 add beef and shake to coat.
• 3 in a skillet, saute beef in oil until browned.
• 4 add onion and garlic, cook and stir until onion is tender.
• 5 add 1/2 cup water, stirring to scrape browned bits.
• 6 combine 3 cups water, tomato paste, italian seasoning and basil and stir into skillet.
• 7 add bay leaf.
• 8 bring to a boil.
• 9 reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
• 10 combine remaining flour and water until smooth and gradually stir into skillet.
• 11 bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
• 12 discard bay leaf.
• 13 stir in potatoes, carrots and parsley.
• 14 transfer to a greased 4-qt. baking dish.
• 15 on a floured surface, roll out pastry to fit dish.
• 16 place over filling and flute edges.
• 17 cut slits in top.
• 18 bake at 425° for 25-30 minutes or until golden brown.
• 19 let stand for 10 minutes.