Beef Pot Pie

• 5 hrs 5 min
• 8 SERVINGS
• 380 Cal
• 32 g Protein

Ingredients:

• 2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
• 5 cups water
• 1 tablespoon Worcestershire sauce
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped Yukon Gold potatoes
• 1 tablespoon chopped garlic
• 1 can (6 ounces) tomato paste
• 1 packet (.87 ounce) brown gravy mix
• 3 bay leaves
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup frozen peas
• Beef Tallow Pie Crust or 1 package (14.1 ounces) refrigerated pie crust
• 1 egg
• Mixed green salad (optional)

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Cooking:

1. Preheat oven to 350°F.  Add all ingredients, except peas, pie crust and egg to Dutch oven. Mix lightly, but thoroughly. Bake, covered, 3-1/2 hours or until Stew Meat is fork-tender. Stir in peas; cool mixture slightly.
2. Coat 9-inch pie plate with cooking spray. Unroll pie crust on flat surface, pressing out fold lines with fingers. Place 1 crust in bottom of pie plate allowing edge to drape over rim. Spoon beef mixture into pie crust. Top with remaining crust, crimping edge to seal. Cut three slits in top of crust to vent; brush top with egg.
3. Bake 40 to 45 minutes or until crust is golden brown. Let stand 5 to 10 minutes before serving. Serve with salad, as desired.