Ingredients for Beef Stew Pie
- 8 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds beef stew meat (cubed)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1/2 cup cold water
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1 bay leaf
- 2 large potatoes (cubed)
- 2 carrots (chopped)
- 1/4 cup chopped fresh parsley
- 1 (14.1 ounce) package refrigerated pie crust
- 3 1/2 cups beef broth
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How to Make Beef Stew Pie
- In a large bowl, whisk together 6 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 2 lbs beef stew meat (cubed) to the bowl and toss to coat evenly with the flour mixture.
- Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and brown on all sides.
- Add 1 large onion (chopped) and 4 cloves garlic (minced) to the pot. Cook and stir until the onion is softened, about 5 minutes.
- Pour in 1/2 cup beef broth, scraping up any browned bits from the bottom of the pot.
- In a separate bowl, whisk together 3 cups beef broth, 2 tablespoons tomato paste, 1 teaspoon Italian seasoning, and 1/2 teaspoon dried basil. Pour this mixture into the pot.
- Add 1 bay leaf to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 1/4 to 1 1/2 hours, or until the beef is very tender.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 1/2 cup cold water until smooth. Gradually whisk this slurry into the simmering stew.
- Bring the stew to a boil, then reduce heat and cook for 2 minutes, or until the sauce has thickened and become bubbly.
- Remove the bay leaf and discard.
- Stir in 2 large potatoes (cubed), 2 carrots (chopped), and 1/4 cup chopped fresh parsley.
- Transfer the stew to a greased 4-quart baking dish.
- On a lightly floured surface, roll out 1 (14.1 ounce) package of refrigerated pie crust to fit the baking dish.
- Place the pastry over the filling and crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
16g
Fat
24g
Carbs
16g
