Beef-and-vegetable Pot Pie (mccall's Cooking School)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 3 lbs boneless beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 garlic clove, crushed
• 1 (10 1/2 ounce) can condensed beef consomme, undiluted
• 1 (8 ounce) can tomato sauce
• 2 teaspoons salt
• 1/2 teaspoon dried thyme leaves
• 6 whole black peppercorns
• 1 bay leaf
• 1 teaspoon worcestershire sauce
• water
• 12 small onions, peeled
• 1 lb carrot, pared and cut into 1-inch chunks
• 4 medium potatoes, pared and cut into 1-inch chunks
• 1 (10 ounce) package frozen green beans
• 1 cup frozen green pea
• 1/2 cup all-purpose flour
• 1 (9 1/2 ounce) package ready-to-bake refrigerated buttermilk flaky biscuits
• 1 egg yolk, beaten with
• 1 tablespoon water

Recipe

• 1 wipe beef cubes with damp paper towels; discard excess fat. in hot oil in 6-quart dutch oven or heavy kettle, over medium heat, brown one-third of beef cubes at a time until browned on all sides. remove from pot and repeat until all beef is browned. remove all beef from pot.
• 2 add garlic to drippings in pot; saute 1 minute. return all beef to pot; add undiluted consomme, tomato sauce, salt, thyme, peppercorns, bay leaf, worcestershire sauce and 1 1/3 cups water. bring to a boil; reduce heat, cover pot and simmer for 1 hour. remove bay leaf.
• 3 add whole onions to meat mixture; cover pot and simmer for 30 minutes longer. add carrots and potatoes to meat mixture; simmer about 30 minutes longer or until they are tender. add frozen beans; cook 4 to 5 minutes. add frozen peas; cook 4 minutes longer. preheat oven to 400°f.
• 4 with a slotted spoon, remove meat and vegetables to a 3-quart casserole. strain liquid into a 4-cup measure; skim off and discard fat. you should have 2 cups liquid left. (add water if needed.) return liquid to dutch oven. in a small bowl, gradually blend flour with 1 cup water.
• 5 stir flour mixture into liquid; bring to a boil over medium heat, stirring constantly with a wooden spoon until gravy thickens. pour over meat mixture in casserole. place in oven; bake 25 minutes. meanwhile, remove biscuits from package; roll one to make a 10-inch-long rope.
• 6 repeat with other biscuits to make a total of 7 ropes; place on meat mixture in casserole to form a lattice. place remaining 3 biscuits alongside. brush ropes with egg-yolk mixture and bake for 15 minutes or until golden brown.