2 lb. stew beef, cut into 1/2″ cubes
2 T. flour
1/4 C. vegetable oil
1 medium chopped & peeled onion
1 clove garlic, minced
4 C. water
4 beef bullion cubes
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
1 1/2 C. diced potato
1 C. diced carrot
1 medium green bell pepper, seeded &
1 (8 oz) pkg. frozen peas, thawed/drained
2 (9 inch) ready-made pie crusts
Lightly coat stew beef with flour.
Heat oil in large, heavy skillet over medium-high heat until a drop of water sizzles when dropped in oil.
Add beef & brown, stirring frequently, about 10 minutes.
Transfer to paper towels to rain, then return to skillet to heat.
Add onion & garlic; saute until lightly browned, 8-10 minutes.
Carefully stir in water, bullion cubes, salt, Worcestershire sauce & pepper.
Return meat to skillet, reduce heat & simmer 1 1/2 hours.
Add potatoes, carrots & green pepper; simmer another 20 minutes, stir in peas.
Preheat oven 450 degrees F.
Line a 9 ” pie pan with one of the crusts, letting the edge drape over side; using slotted spoon, fill pie with beef filling.
Add a little cooking broth to filling, if desired.
Top with remaining crust, fold bottom edge up over top edge, crimp edge with fork & cut a few small slits in top crust to allow steam to escape whilecooking.
Bake 10 minutes, reduce heat to 350 degrees F.;bake 30 more minutes. Makes 8 servings.
(recipe: Rhonda G-Marys Recipe Exchange)