Taste of Home
Beef Stew Pie
TOTAL TIME: Prep: 1-1/2 hours Bake: 25 min. + standing
YIELD: 6 servings.
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
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.
Nutrition Facts
1 piece: 459 calories, 23g fat (11g saturated fat), 82mg cholesterol, 844mg sodium, 41g carbohydrate (3g sugars, 3g fiber), 22g protein.
© 2024 RDA Enthusiast Brands, LLC