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Beef Stew Pie Recipe

Beef Stew Pie Recipe photo by Taste of Home

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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

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Beef Stew Pie Recipe

Prep: 1-1/2 hours Bake: 25 min. + standing

Yield: 4-6 Servings

90 25 115

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
2 tablespoons minced fresh parsley
Pastry for single-crust pie (9 inches)

Directions

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.

Originally published as Beef Stew Pie in Taste of Home October/November 2001, p27

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Beef Stew Pie

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Reviewed on Nov. 15, 2011 by LeslieH

It was good, but would be better if it was between two crusts.

Reviewed on May. 06, 2011 by matteliz@swbell.net

Actually I used this recipe as an inspiration--I made my own beef stew recipe and then put my favorite pie crust recipe on top. Then I baked it as written in this recipe. The crust was a nice finishing touch to the beef stew. I will definitely use this recipe again.

Reviewed on Feb. 10, 2011 by Trilby Yost

I recently made this on a cold, cold day and it was such a big, warming hit that I'm sure I will make it again soon. I like the previous reviewer's idea of making turnovers to freeze -- I will try that!