BEEF STEW PIE
This tastes just like beef stew in a pie crust! My daughter and I serve it to our families often, and everyone loves it. The pie is especially good made the day before so the flavors can blend. I sometimes double the recipe so we're sure to have leftovers. -Karol Sprague Gobles, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits., Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender., Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish., On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes.
Nutrition Facts : Calories 459 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 844mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
- Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
- After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
- Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
- Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
STEAK PIE
This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!
Provided by JIMZGRL
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
- Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.
Nutrition Facts : Calories 764.9 calories, Carbohydrate 35.6 g, Cholesterol 146.5 mg, Fat 52.3 g, Fiber 1.9 g, Protein 36.5 g, SaturatedFat 16.6 g, Sodium 713.9 mg, Sugar 2.5 g
SKILLET BEEF AND VEGETABLE STEW
Wow! Just five ingredients and less than 30 minutes-you've got beef steak stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Remove fat from beef. Cut beef into 1/2-inch cubes.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.
Nutrition Facts : Calories 175, Carbohydrate 17 g, Cholesterol 40 mg, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 690 mg
BEEF STEW PIE
Make and share this Beef Stew Pie recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a plastic bag, combine 6 tablespoons flour, salt and pepper.
- Add beef and shake to coat.
- In a skillet, saute beef in oil until browned.
- Add onion and garlic, cook and stir until onion is tender.
- Add 1/2 cup water, stirring to scrape browned bits.
- Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet.
- Add bay leaf.
- Bring to a boil.
- Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
- Combine remaining flour and water until smooth and gradually stir into skillet.
- Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
- Discard bay leaf.
- Stir in potatoes, carrots and parsley.
- Transfer to a greased 4-qt. baking dish.
- On a floured surface, roll out pastry to fit dish.
- Place over filling and flute edges.
- Cut slits in top.
- Bake at 425° for 25-30 minutes or until golden brown.
- Let stand for 10 minutes.
FIRE-ROASTED CORN AND BEEF SKILLET PIE
This zesty take on a comforting pot pie gets a spicy kick with pepper Jack cheese. Have some pizza seasoning in your spice cabinet? Sprinkle it over the breadsticks before baking.
Provided by Doug
Categories Beef Pie
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook ground beef, stirring and breaking up lumps, in a large cast iron skillet until browned, about 10 minutes. Stir in pasta sauce and corn. Bring to a boil, then stir in cheese.
- Unroll breadstick dough and loosely weave on top of filling.
- Bake in the preheated oven until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 591.5 calories, Carbohydrate 52.7 g, Cholesterol 84.2 mg, Fat 31.5 g, Fiber 4.9 g, Protein 23.8 g, SaturatedFat 12 g, Sodium 999 mg
BEEF AND ONION POT PIE/STEW
A hearty rich beef pie or casserole with a flavour that everyone will enjoy so much that you had better make enough for second helpings I made this by using what I had in my fridge today. remembering what I used was the hardest part, so I had to jot it down as I went along.
Provided by JoyfulCook
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Strip any fat off the meat then cut into medium dice, prepare all the vegetables.
- Place the flour in a large plastic bag, then add half the meat, shake it about and get all the meat coated then do the same with the other half.
- Using either a frying pan or skillet, add half the oil and seal the meat, in two batches then set to one side.
- Heat the remaining oil in a large saucepan adding the onion, celery and garlic, cooking slowly for 3-4 minutes.
- Add the stock cubes, tomato puree, herbs, pepper and salt and the water ( do not add it all if you feel it will be too much ) and bring to the boil.
- Add the meat and simmer for 45 minutes this is where you can add the remaining water, but it should not quite cover the ingredients) then add the diced carrot. cook for a further 15 minutes Stir occasionally. Thicken if you feel the gravy is on the thin side.
- For a Pot pie, pre heat the oven to 200c.
- Using about 250 grams of pasty roll out until quite thin. place ingredients in the pie dish and cover with the pastry in the usual way. I only use pastry as a lid, I dont line the pie with pastry as well. Cook in the oven for at least 30 minutes.
- serve with mashed potatoes and a vegetable of your choice if serving as a casserole serve with vegetables of your choice.
Nutrition Facts : Calories 1466.3, Fat 139, SaturatedFat 53.8, Cholesterol 165.2, Sodium 516, Carbohydrate 34, Fiber 2.5, Sugar 3.8, Protein 19.3
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