More Great Recipes: Main Dish


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Serves | Prep Time | Cook Time

Why I Love This Recipe

A beefy, rich dish with fantastic stick to your ribs flavor.

Ingredients You'll Need

2 lb stew meat, cut into small cubes
1 cup flour
5 Tbsp oil
1 onion, chopped
2 cloves garlic, chopped
4 bouillon cubes
6 cups water
1 Tbsp thyme
¾ tsp salt
1 tsp Worcestershire
½ tsp pepper
1½ cup potatoes, cubed
1 cup carrots, diced
1 cup frozen peas
1 pie crust
1 egg
1 Tbsp water


Dredge the meat in the flour, shake off any excess and place on a plate. Heat the oil in a large skillet over medium high heat then brown the beef on all sides.

Remove the meat and brown the onions and garlic. Stir in the bouillon and water and all the other ingredients, plus the meat, but exclude the potatoes, carrots and peas.

Cover and heat to boiling. Simmer 1½ hours, then add the vegetables and cook for about 20 more minutes, or until tender. (If the stew isn’t thick enough, just mix in a couple Tbsp of corn starch dissolved in water and cook for 10 more minutes.)

Lightly grease a large pie pan, and pour in the the stew. Gently lay your pie crust over the top, sealing the edges well and cutting a few steam vents in the top with a knife. Beat the egg and 1 Tbsp water together and lightly brush over the crust. Bake at 450 F for about 30 - 40 minutes, or until the crust is browned.

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