Beef Potpie - Beef - World Famous Recipes

Beef >> Beef Potpie

Ingredients:

						
2 Pounds Stew Beef, Cut Into ½-inch Cubes
2 Tablespoons All-purpose Flour
¼ Cup Vegetable Oil
1 Medium Chopped Peeled Onion
1 Clove Garlic, Minced
4 Cups Water
4 Maggi® Instant Beef Bouillon
¾ Teaspoon Salt
½ Teaspoon Worcestershire Sauce
¼ Teaspoon Ground Black Pepper
1 ½ Cups Diced Potato
1 Cup Diced Carrot
1 Medium Green Bell Pepper, Seeded And Chopped
1 (8-ounce) Package Frozen Peas, Thawed And Drained
2 (9-inch) Pie Crusts

Preparation:
1. Lightly Coat Stew Beef With Flour.
Heat Oil In A Large, Heavy Skillet Over Medium-high Heat Until A Drop Of Water Sizzles In The Oil; Add Beef And Brown, Stirring Frequently, About 10 Minutes; Transfer To Paper Towels To Drain.
Return Skillet To Heat. 2. Add Onion And Garlic, Sautéing Until Lightly Browned, 8 To 10 Minutes.
Carefully Stir In Water, Bouillon Cubes, Salt, Worcestershire Sauce And Pepper.
Return Meat To Skillet, Reduce Heat And Simmer For About 1 ½ Hours. 3. Add Potatoes, Carrots And Green Pepper; Simmer For Another 20 Minutes.
Stir In Peas. 4. Preheat Oven To 450^of (230^oc). 5. Line A 9-inch Pie Pan With One Of The Crusts, Letting The Edge Drape Over The Side; Using A Slotted Spoon, Fill Pie With Beef Filling.
Add A Little Of The Cooking Broth To Filling, If Desired.
Top With Remaining Crust, Fold Bottom Edge Up Over Top Edge, Crimp Edge With A Fork And Cut A Few Small Slits In Top Crust To Allow Steam To Escape While Cooking. 6. Bake For 10 Minutes, Then Reduce Temperature To 350^of (175^oc) And Bake For 30 More Minutes.

Honor Your Taste Buds With This Pot Pie — A Generous Filling Of Beef And Vegetables Baked Between Two Pie Crusts. Makes 8 Servings. You can serve with your family and friends.