Beef Stew Pie

[JJ Judkins]

* Exported from MasterCook *

Beef Stew Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef: Pie-
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Spice Islands 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)

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.

Source: TasteOfHome.com

~*Piper*~


S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 118 Calories; 7g Fat (52.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 838mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

NOTES : 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[lena01]

Add onion and garlic, cook and stir until onion is tender. Add 1/2 cup water, stirring to scrape browned bits. Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.