Honor your taste buds with
this pot pie — a generous filling of beef and vegetables
baked between two pie crusts.
Beef Potpie
2 pounds stew beef, cut into 1/2-inch
cubes
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 medium chopped peeled onion
1 clove garlic, minced
4 cups water
4 MAGGI® Instant Beef Bouillon
3/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 1/2 cups diced potato
1 cup diced carrot
1 medium green bell pepper, seeded and chopped
1 (8-ounce) package frozen peas, thawed and drained
2 (9-inch) pie crusts
Lightly coat stew beef
with flour. Heat oil in a large, heavy skillet over medium-high
heat until a drop of water sizzles in the oil; add beef and brown,
stirring frequently, about 10 minutes; transfer to paper towels
to drain. Return skillet to heat.
Add onion and garlic,
sautéing until lightly browned, 8 to 10 minutes. Carefully
stir in water, bouillon cubes, salt, Worcestershire sauce and
pepper. Return meat to skillet, reduce heat and simmer for about
1 1/2 hours.
Add potatoes, carrots
and green pepper; simmer for another 20 minutes. Stir in peas.
Preheat oven to 450°F
(230°C).
Line a 9-inch pie pan
with one of the crusts, letting the edge drape over the side;
using a slotted spoon, fill pie with beef filling. Add a little
of the cooking broth to filling, if desired. Top with remaining
crust, fold bottom edge up over top edge, crimp edge with a fork
and cut a few small slits in top crust to allow steam to escape
while cooking.
Bake for 10 minutes, then
reduce temperature to 350°F (175°C) and bake for 30 more
minutes.
