Ingredients:
1 pound beef stew meat, cubed
1 tablespoon vegetable oil
1 cup sliced carrots
1 cup chopped potatoes
1 cup frozen peas
1/2 cup chopped onion
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1/4 cup water
1 sheet prepared pastry dough
Directions:
Preheat oven to 400°F (200°C).
In a large skillet, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides.
Add carrots, potatoes, peas, and onion to the skillet. Stir in the beef broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, until the vegetables are tender.
In a small bowl, whisk together the flour and water until smooth. Stir this mixture into the skillet, cooking until the mixture has thickened.
Pour the beef and vegetable mixture into a 9-inch pie dish. Cover with the pastry dough, sealing the edges and cutting a few slits in the top to allow steam to escape.
Bake for 30 minutes or until the crust is golden brown. Allow the pie to cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 4 servings