Beefandvegetablepotpielight Recipes

Steps:

• Preheat oven to 400 degrees.
• Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
• Add beef; cook until browned, stirring to crumble.
• Drain meat, wipe drippings from pan with paper towel.
• Heat remaining 1 1/2 tsp oil in pan.
• Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies are tender.
• Return beef to pan.
• Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.
• Bring to a boil; cook 3 minutes.
• Combine cornstarch and water in a small bowl; stir with a whisk.
• Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
• Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
• Separate breadstick dough into strips.
• Arrange strps in a lattice fashion over beef mixture.
• Bake for 12 minutes or until browned.

Steps:

• Preheat the oven to 300 degrees F.
• With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
• Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
• Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
• Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.

Steps:

• Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
• Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
• Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
• Spray deep pie dish (I use quiche' dish) with Pam.
• Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
• Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
• Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

Steps:

• Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
• Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.