This hearty main dish has been a family favorite for at least 30 years. Our three sons are now grown and on their own...but they always come home when they hear what's in the oven! My husband, Mel, and I are enjoying retirement. Traveling is fun, visiting family and friends is better, but sitting on the back porch and "watching the world go by" is best of all!
- 1 large onion, sliced
- 1/3 cup canola oil
- 1/3 cup all-purpose flour
- 1-1/2 teaspoons ground allspice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1-1/2 pounds beef top round steak, cut into 1-inch cubes
- 2 cups boiling water
- 1-1/2 cups diced peeled potatoes
- 1 cup diced carrots
- 1 cup frozen peas
- Pie pastry (9 to 10 inches)
- In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the flour, allspice, salt, pepper and ginger in a large resealable plastic bag. Place meat cubes in the bag, a few pieces at a time, and shake well to coat.
- Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer for 1 hour or until meat is tender, stirring occasionally.
- Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas; cook for 10 minutes or until all vegetables are tender.
- Spoon meat mixture into a 9-in. square baking dish. Roll pastry out to a 10-in. square; place over meat mixture and seal edges to pan. Cut several small steam vents in crust. Bake at 450° for 25-30 minutes or until pastry is browned. Yield: 6-8 servings.
Originally published as Steak and Onion Pie in Country Extra March 1993, p47
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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