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Beef Stew Pie

 Beef Stew Pie
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
4-6 ServingsPrep: 1-1/2 hours Bake: 25 min. + standing

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

  • 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;

2 of 2

Beef Stew Pie (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.