Beef Stew Pie Recipe
Beef Stew Pie Recipe photo by Taste of Home

Beef Stew Pie Recipe

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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
TOTAL TIME: Prep: 1-1/2 hours Bake: 25 min. + standing
MAKES:4-6 servings
TOTAL TIME: Prep: 1-1/2 hours Bake: 25 min. + standing
MAKES: 4-6 servings

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

  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.
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.

Reviews for Beef Stew Pie

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 5, 2014

"This recipe was excellent! I loved the thick gravy sauce that the beef was cooked in and my picky no-vegetable eater even cleared his plate this time!! Fairly easy and I had all of the ingredients on hand. My one small complaint is that it seemed like it took a long time to make, so prepare/plan ahead a little bit."

MY REVIEW
Reviewed Nov. 15, 2011

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

MY REVIEW
Reviewed May. 6, 2011

"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."

MY REVIEW
Reviewed Feb. 10, 2011

"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!"

MY REVIEW
Reviewed Nov. 28, 2010

"This recipe is awesome! Will definitely make again."

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