Beef Stew

Beef pot pie was always my favorite as a kid. Chicken and turkey were ok, but I guess I am just a meat and potatoes girl from way back. I loved coming home from school to the smell of a homemade beef pie cooking in the oven. I can almost taste it as I write this.

Meat pies became popular in about the eighteenth century. Mention of Mutton Pies can be traced back to about 1596 where a recipe for this dish is included in the Good Housewife's Jewel by Thomas Dawson in 1595. This version was seasoned with sweet and savory spices, prunes, raisins, dates and even eggs. Other versions followed and by the mid to late 1700's shepherds pie and cottage pie became popular rural dishes and eventually made it to the queen's table.

Today we think of pot pies as a stew-like meal encased in a pie crust. This version is satisfying, full of flavor, and easy to make if you take advantage of some help from the grocery store. As a dish made from leftovers, however, it can't be beat. Simply substitute left over stew for the filling, with a couple of additions, and you quickly have a meal to satisfy even the ravenous appetites of teens. But you don't have to have leftovers to make this version.

You will need
1 package prepared pie crust (2 crusts) or your best homemade 2 double crust recipe pie crust dough
1 10 ounce package frozen mixed vegetables or frozen peas and carrots
3 -6 small potatoes, cut into small pieces and peeled
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms or 1 small can drained, reserve the liquid
1/4 cup butter, margarine, or olive oil plus 2 tablespoons
1/3 cup flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 teaspoon garlic powder or 1 clove minced garlic
About 2 pounds beef, cut into one inch cubes.
1/4 cup red wine

Mix the salt, pepper, garlic powder (if used) and flour. Dredge or coat the meat in the flour mixture. Sear the meat in the 1/4 cup fat in a hot skillet. Add the onions and garlic (if using fresh) and continue cooking on medium heat until the meat is almost done (about a medium rare or warm red centers) and the onions are soft and translucent. Add the potatoes and 1/4 cup of water and cook until the potatoes are beginning to get tender and the liquid is almost absorbed.

Add the frozen vegetables and the mushrooms. Stir in the liquid from the mushrooms and the wine Continue to cook on low heat for 15 minutes.

Meanwhile, lay one of the two pie crust rounds in the bottom of a pie pan or even better use a round cake pan. You can also use 4 ramekins. A ramekin is a small oven-proof dish with straight fluted sides that is meant for a single serving. You will have to cut out the shapes from your dough and may need additional dough.

Pre-heat the oven to 350 degrees.

Spoon the meat mixture with all the liquids into the crust. Dot with the butter or olive oil. Cover with the other pastry crust. Crimp the edges with a fork or with your thumb and index finger to seal. Brush the crust with a little oil or melted butter. Cut slits in the top to allow steam to escape. Place on a baking pan (to catch any boil-over) and bake for about 20-30 minutes or until the pastry crust is golden brown.

Serve with a nice salad or bowl of fruit for a complete meal. Enjoy.

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