Tag Archives: Beef Stew

Easy Beef Pot Pie for Recipe Friday

Last weekend I made a big pot of Beef Stew, one of my favorite cool weather dishes. I started early in the day and actually simmered the beef, celery, and onions in the V-8 and beef broth for about 3 hours before adding the vegetables and spices so that the meat was super tender. There were a lot of leftovers, so later in the week I made a Beef Pot Pie. I love creating something completely new out of leftovers instead of just heating them up. It allows me to get more mileage out of the hard work of the original dish. This recipe took me about 5 minutes to put together before putting it in the oven to bake. I actually made it in the morning before work and gave my husband (who had the day off) instructions to put it in the oven.

Easy Beef Pot Pie

Ingredients:

2 Marie Callender’s frozen deep dish pie crusts
Leftover Beef Stew (or canned stew, if you must)
½ cup frozen peas

Layer 1 and Peas

 

Pie full of stew

 

Ready for the oven

Directions:

Thaw the two pie crusts for 15 to 20 minutes. Spoon one layer of beef stew in one of the pie crusts. Sprinkle ½ cup frozen peas over the stew, and then add another layer of beef stew to fill the crust. Remove the other pie crust from the pie pan and place it over the top of the pie, turning the edge under all the way around. Use a fork to press the edges together and seal the pie. With a sharp knife cut several slits in the top of the crust to allow steam to escape. Place the pie on an aluminum-foil lined cookie sheet. Bake at 350° for 1 hour or until the crust is golden brown. Cool 5 to 10 minutes after removing from the oven before serving.

Beef Pot Pie

This delicious pie was devoured by three people in less than 20 minutes! If you have a big family, you might want to make 2. I had enough leftover stew that I could have.

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Filed under Family, Life, postaday2011, Recipe

Beef Stew for Recipe Friday

Last week I posted a new recipe for Moroccan Beef Stew. Today it’s back to one of my old standards – regular Beef Stew. I made this on Halloween and a friend dropped by with her son, who was going trick-or-treating with my son. She asked for just a little taste, and ended up eating a whole bowl!

This is a recipe my family never complains about and is good leftover, too. It can be served with crackers, biscuits, or toasted garlic bread, but it is quite filling all by itself. My dog is always quite certain he should get his own bowl of stew, too.

 Beef Stew

Ingredients:

1 1/2 to 2 lbs beef stew meat
2 tbsp olive oil
1 small sweet onion, chopped
2 stalks celery, chopped
2 cans V-8 juice (12 oz size)
2 cans beef broth (14 oz size)
Water
3 large carrots, sliced
3 large russet potatoes, peeled and cubed
1 cup green beans, cut in small pieces
1 can corn (optional)
1/2 cup flour
2 tsp steak seasoning
1 tsp garlic salt
1 tsp oregano
1 tsp marjoram
1 tsp basil
salt
pepper

Directions:

Cut each piece of beef stew meat into small, bite-sized pieces. Put beef pieces into a plastic bag with 1/4 cup flour, steak seasoning, and garlic salt, and shake to coat the beef pieces. Heat olive oil in a 8 qt. or 12 qt. pot. Add beef and brown. Add onion and celery and continue cooking, stirring occasionally, until vegetables are slightly tender. Add V-8 juice and beef broth. Simmer for 10 minutes, stirring occasionally. Add water equal to the amount of V-8 and broth. I actually use the cans to measure it so that I can get all the good residue out of the cans, too. Add carrots, potatoes, green beans, and remaining spices. Salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until vegetables are fork-tender. [If adding corn, add it about 5 minutes before thickening.] In a 1 cup measuring cup, mix 1/4 cup flour with a small amount of cold water until well blended. Slowly add flour mixture to stew while stirring stew. Let simmer for 5 minutes more to thicken gravy. Taste test to determine whether additional salt or pepper is needed.

Note: I like to put French Fried Onions on top of my stew in the bowl. But then again, I like French Fried Onions on my potato soup and lots of other things, too. They aren’t necessary, but just a suggestion.

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Filed under Family, Life, Recipe