Beef Stew Pie

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A family favorite. This tastes best when made the night before so the flavors can meld.

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Steps

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In a plastic bag , combine 6 tablespoons flour , salt and pepper.

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Add beef and shake to coat.

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In a skillet , saute beef in oil until browned.

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Add onion and garlic , cook and stir until onion is tender.

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Add 1 / 2 cup water , stirring to scrape browned bits.

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Combine 3 cups water , tomato paste , italian seasoning and basil and stir into skillet.

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Add bay leaf.

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Bring to a boil.

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Reduce heat , cover and simmer for 1-1 / 4 to 1-1 / 2 hours or until meat is tender.

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Combine remaining flour and water until smooth and gradually stir into skillet.

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Bring to a boil , cook and stir for 2 minutes or until thickened and bubbly.

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Discard bay leaf.

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Stir in potatoes , carrots and parsley.

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Transfer to a greased 4-qt.

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Baking dish.

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On a floured surface , roll out pastry to fit dish.

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Place over filling and flute edges.

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Cut slits in top.

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Bake at 425 for 25-30 minutes or until golden brown.

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Let stand for 10 minutes.

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Ingredients

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all-purpose flour, salt, pepper, boneless beef round steak, vegetable oil, onion, garlic cloves, water, tomato paste, italian seasoning, dried basil, bay leaves, potatoes, carrots, fresh parsley, pastry for single-crust pie