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Post by CaptainCassie on Mar 30, 2010 7:20:13 GMT -5
Beef Pot Pie Makes 8 to 12 Servings
1 cup all purpose flour 2 teaspoon salt, divided 1 teaspoon black pepper, divided 3 pounds lean beef stew meat 4 tablespoons olive oil 2 pound new red potatoes, cubed 4 cups baby carrots 2 cup pearl onions 2 parsnip, peeled and cut into 1-inch pieces 2 cup stout 1 1/2 cup beef broth 2 teaspoon chopped fresh thyme or 1 teaspoon dried thyme 1 (16-ounce) package refrigerated pie crust
1. Preheat oven to 350F. Combine flour, ½ teaspoon salt and ¼ teaspoon pepper in food storage bag. Add half of beef and shake to coat. Repeat with remaining beef. 2. Heat oil in large skillet over medium-high heat. Add beef and cook. Cook until browned on both sides, turning once. Do not crowd meat. Place in 5 to 6 quart casserole. Add potatoes, carrots, onions, and parsnip; mix well. 3. In same skillet, add stout, broth, thyme, remaining salt and pepper. Bring to a boil, scraping to remove browned bits. Pour into casserole. 4. Cover; bake 2 ½ to 3 hours until meat is fork-tender, stirring once. Remove cover. Let stand at room temperature 15 minutes. 5. Turn oven to 425F. Soften pie crust as directed on package. Place over casserole and press edges to seal. Cut slits in crust. Bake 15 to 20 minutes or until crust is golden brown. Cool slightly before serving.
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Post by Connie on Mar 30, 2010 22:35:50 GMT -5
Awesome recipe! Thanks! I made my first homemade chicken pot pie this year.. I like that this one uses parsnips and will try it!
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