Servings: 6 people
Equipment
- 1 Dutch Oven
- 1 Casserole Dish
Ingredients
- 2 lb Beef Chuck or Round Roast - cut into cubes
- 1/4 c Flour
- 3 tbs Shortening
- 2/3 c Tomato juice
- 3/4 tsp Worcestershire sauce
- 3 tsp Salt
- 1 Bay leave
- 2 Cloves
- 2 lg Carrots - diced
- 1 stalk Celery - sliced
- 8 pearl White onions
- 2/3 c Peas
- 1 Pastry - premade pastry sheet
Instructions
- Boil 3 cups of water in a pot
- Heat shortening in a Dutch oven
- Dredge cubbed meat in flour
- Add meat to the Dutch oven and brown
- Add the 3 cups of boiling water, tomato juice, Worcestershire sauce, cloves, bay leaf, salt and pepper to the Dutch oven
- Simmer for about an hour and a half or until the meat is tender
- Preheat oven to 375 degrees
- Add vegetables to the Dutch oven and cook for another 30 minutes or until vegetables are tender
- Remove meat and vegetables
- Mix 3 tablespoons of flour with water and add to the mixture whisking continuously until the mixture thickens into a gravy
- Combine the meat, vegetables, and gravy and put into a 2.5 quart casserole dish
- Top dish with the pastry and seal around the edges
- Make several slits on the top of the pastry and bake for 10-15 minutes until pastry is golden brown
Notes
You can also cover the pie with the pastry and freeze it to cook another time. Just heat frozen pie for 40-50 minutes at 425 degrees
Tried this recipe?Let us know how it was!