Total Time
1hr 50mins
Prep 1 hr 20 mins
Cook 30 mins

A family favorite. This tastes best when made the night before so the flavors can meld.

Ingredients Nutrition

Directions

  1. In a plastic bag, combine 6 tablespoons flour, salt and pepper.
  2. Add beef and shake to coat.
  3. In a skillet, saute beef in oil until browned.
  4. Add onion and garlic, cook and stir until onion is tender.
  5. Add 1/2 cup water, stirring to scrape browned bits.
  6. Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet.
  7. Add bay leaf.
  8. Bring to a boil.
  9. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
  10. Combine remaining flour and water until smooth and gradually stir into skillet.
  11. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
  12. Discard bay leaf.
  13. Stir in potatoes, carrots and parsley.
  14. Transfer to a greased 4-qt. baking dish.
  15. On a floured surface, roll out pastry to fit dish.
  16. Place over filling and flute edges.
  17. Cut slits in top.
  18. Bake at 425° for 25-30 minutes or until golden brown.
  19. Let stand for 10 minutes.
Most Helpful

5 5

I love this recipe! I've made it several times and it's always a hit. The stew itself is very tasty but adding into a pie takes it to another level. Easy to prepare, but it does take a while. Plan ahead, you'll be happy you did.

5 5

We have made this several times and we always love it! It's a little time consuming...but SO worth it!