Beef Stew Pie

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

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 12  tablespoons all-purpose flour, divided
• 3  teaspoons salt
• 1  teaspoon pepper
• 2  lbs boneless beef round steak, cut into 1-inch pieces
• 4  tablespoons  vegetable oil
• 1  cup  chopped onion
• 4  garlic cloves, minced
• 4 1⁄2 cups water, divided
• 2  tablespoons tomato paste
• 1  teaspoon  italian seasoning
• 1  teaspoon dried basil
• 2  bay leaves
• 4  cups  cubed cooked potatoes
• 3  cups  sliced cooked carrots
• 4  tablespoons  minced fresh parsley
• 2  pastries for  pastry for single-crust pie (9 inches)

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.