Beef Pot Pie
Served at Loretta’s Tea Room in Minneapolis, Minnesota.
Servings: 5
Ingredients
- ¾ cups all-purpose flour, divided
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 pounds beef stew meat, cut into ¾-inch cubes
- 3 teaspoons oil
- 6 cups hot water
- 1 medium onion, chopped
- 1 – 16 oz. package frozen peas and carrots
- 2 beef bouillon cubes or 1 tablespoon beef base
- ¾ cups cold water
- 1 pie crust (9-inch)
Instructions
- Combine ½ cup of the flour and the salt and pepper. Coat the meat with the flour mixture. Heat oil in a Dutch oven or heavy skillet and brown flour-coated meat mixture in hot oil. Add hot water and onion. Bring to a boil. Reduce heat and simmer covered 2 to 2½ hours until tender.
- Cook peas and carrots according w to package directions, drain. Add to stew mixture along with bouillon cubes; stir to dissolve bouillon.
- In a separate bowl, combine cold water with remaining ¼ cup flour.
- Bring stew to a boil, add the flour mixture and boil for 1 minute, stirring often.
- To make pie tops: Preheat the oven to 400°. Cut pie tops from the prepared crust with a large cookie cutter; prick with a fork.
- Place on an ungreased cookie sheet and bake for 10 minutes, or until they look flaky and slightly brown.
- Place stew mixture into 5 individual 2-cup casseroles.
- Just before serving, place an individual pie top on each casserole.
