Welsh Family Kitchen

Beef Pot Pie This can be made in one large casserole, or frozen in individual 8oz containers and topped with crust before baking. See also Chicken Pot Pie and previous version. Ingredients: 1 Pillsbury Pie Crust, defrosted 1/2 stick butter 2 pounds beef cubes 8 oz mixed veggies 1 1/2 cups diced celery 1/2 large onion, chopped 1 cup water 2 Tablespoons Better Than Boullion Beef 1 teaspoon Dijon Mustard 3 cloves garlic 3 Tablespoons Flour 1 pound mushrooms 1/2 cup red wine 1/2 can beef broth 2 bay leaves 2 sprigs thyme 1 Tablespoon chopped fresh parsley Procedures: Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4-5 minutes, remove to a plate. Add the celery, mixed veggies and onion and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablspoon of the flour and saute for one minte. Add the mushrooms and cook for 2 minutes. Pour in the wine, BTB beef and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme, then cover and simmer for 30-45 minutes. After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely. Freeze, if desired, until serving day. Defrost and add to either a large casserole dish, or smaller single-serving bowls. Top with a pie crust or pie crust circles. Bake at 425o for 20-25 minutes. Notes: 2023-07-31: Though this was adequate, it just isn’t good enough to stay in our rotation. 2021-12-13: Made with beef filet tips in a single container. The side dishes were omitted, but the result was very good. 2020-02-13: Added to our cookbook to pair with individual chicken pot pies. 08/07/2023

08/07/2023