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Beef >> Beef Potpie
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Beef >> Beef Potpie


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
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 450of (230oc). 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 350of (175oc) 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.
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