Serves 6 people
Active Time 25 min.
Total Time 2 hr. 30 min.
Ingredients
- 2 lb stew meat, cut into small cubes
- 1 cup flour
- 5 Tbsp oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 bouillon cubes
- 6 cups water
- 1 Tbsp thyme
- ¾ tsp salt
- 1 tsp Worcestershire
- ½ tsp pepper
- 1½ cup potatoes, cubed
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 pie crust
- 1 egg
- 1 Tbsp water
- Dredge the meat in the flour, shake off any excess and place on a plate.
- Heat the oil in a large skillet over medium high heat then brown the beef on all sides.
- Remove the meat and brown the onions and garlic. Stir in the bouillon and water and all the other ingredients, plus the meat, but exclude the potatoes, carrots and peas.
- Cover and heat to boiling. Simmer 1½ hours, then add the vegetables and cook for about 20 more minutes, or until tender. (If the stew isn’t thick enough, just mix in a couple Tbsp of corn starch dissolved in water and cook for 10 more minutes.)
- Lightly grease a large pie pan, and pour in the the stew. Gently lay your pie crust over the top, sealing the edges well and cutting a few steam vents in the top with a knife. Beat the egg and 1 Tbsp water together and lightly brush over the crust.
- Bake at 450 F (225 C) for about 30 - 40 minutes, or until the crust is browned.