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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie. Ingredients:
2 -3 stalks celery, diced |
2 cups carrots, coins (grimway pre-sliced carrot coins in produce aisle) |
1 small onion, diced |
2 chicken bouillon cubes |
1 tablespoon minced garlic (i use refrigerated jar) |
1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces note -- chuck has best flavor for this recipe bu) |
1 pillsbury ready-made pie crust (2 pie shells per package) |
olive oil |
butter |
1 (10 1/2 ounce) can campbell's beef gravy |
pam cooking spray |
Directions:
1. Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
2. Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
3. Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
4. Spray deep pie dish (I use quiche' dish) with Pam.
5. Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
6. Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
7. Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.
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