Ingredients:
1 1/4 lb. stew beef - cut into small pieces
1/4 C all-purpose flour
3 tbls. cooking oil
1 tsp. salt
1/4 tsp. pepper
water
1 bay leaf
1 14.5 oz. can beef broth
2 C sliced carrots
3 C cubed potatoes
1 C chopped onion
1/3 C finely chopped celery
2 C sliced fresh mushrooms
Directions:
Cut meat into bite-sized pieces. Place meat and flour in a blastic bag, shake to coat. Heat oil in a stockpot. Remove meat from bag of flour and brown it in the oil. Season with salt and pepper. Cover the meat with water. Cover pan and simmer until nearly tender (about 2 hours). Add additional water if necessary. Add bay leaf, beef broth and vegetables. Increase heat to medium and cook until vegetables are tender (about 1 hour). Remove bay leaf. Place meat mixture in a 9"X13" baking dish. Cool slightly. Top with crust.
For Crust:
Ingredients:
2 C all purpose flour
1 tsp. salt
1 tbls. dried parsley
2/3 C shortening
4-6 tbls. ice water
Directions:
Preheat oven to 425 degrees.
Mix flour, salt and parsley. Cut in shortening until mixture resembles small peas. Add water a tbls. at a time until the dough holds together. Roll out on a floured surface into a 10-inch by 14-inch rectangle. Cover the slightly cooled beef mixture with the crust, crimping the dough to the edges of the baking dish on all sides. Cut slits in dough to vent. Bake for 20 minutes or until crust is lightly browned. Yummy and filling!