Beef Pot Pie
I made beef pot pie for dinner a few nights ago, it's one of several recipes
that I can actually make right off the top of my head! I LOVE being able
to make things like that.
I don't have measurements memorized, I just kinda guess @ the amount whenever
I make it, so what's here are total approximations! :)
Ingredients
1 pound Stew Meat
3 tablespoons Butter (or Olive Oil, if you'd prefer)
1/2 teaspoon black pepper
1 tablespoon onion powder
1 - 1.5 teaspoons garlic salt (I love ours!)
2 - 3 cups hot water
2 beef bouillon cubes
3 peeled potatoes
3 peeled carrots
(If you'd like, after the carrots and potatoes are cooked, you can add a bag
of additional veggies - corn & peas, for example)
Directions
In large, deep saucepan, heat butter until melted and barely bubbling (don't let it burn!).
Add stew meat, sprinkle with pepper, onion powder and garlic salt. Brown the meat, cooking until no longer pink. At this point, add water and bouillon cubes, this will de-glaze the pan (get all the drippings and flavor off the bottom of it). Simmer meat for about 1 hour, on low/medium low. Meanwhile, peel and cut potatoes and carrots. When meat has cooked for an hour, add cut-up carrots. Cook for 5 minutes, before adding potatoes. After you add the potatoes, set the timer for 10 minutes, and once it's done, check the veggies (cooking times vary, obviously) to see if they're done. Once they're almost to their done point, make your pie crust. We have a recipe that ever since I discovered it, I never make crust from any other one!
Put crust into a greased pie pan, 9 x9 casserole dish or to make individual pies, into a mega-sized muffin tin. Make sure the recipe you use is for TWO crusts, or else you'll need to double it.
After making your crust, remove the beef and veggie mixture from the pan, using a slotted spoon, place it into a bowl. Turn the pan on to medium, scoop out about 1/4 cup of the liquid, and let cool. After it's cooled, stir in a little less than a tablespoon of cornstarch, whisk it well, then whisk that mixture back into the pan of liquid. Let simmer, gently, until it's the consistancy you'd like. Add the meat & veggies back to the pan, stirring well (without breaking up the potatoes) then pour into your pie crust. Add the top crust, flute it, prick it, and bake, for approximately 20 minutes.
Yummylicious!
that I can actually make right off the top of my head! I LOVE being able
to make things like that.
I don't have measurements memorized, I just kinda guess @ the amount whenever
I make it, so what's here are total approximations! :)
Ingredients
1 pound Stew Meat
3 tablespoons Butter (or Olive Oil, if you'd prefer)
1/2 teaspoon black pepper
1 tablespoon onion powder
1 - 1.5 teaspoons garlic salt (I love ours!)
2 - 3 cups hot water
2 beef bouillon cubes
3 peeled potatoes
3 peeled carrots
(If you'd like, after the carrots and potatoes are cooked, you can add a bag
of additional veggies - corn & peas, for example)
Directions
In large, deep saucepan, heat butter until melted and barely bubbling (don't let it burn!).
Add stew meat, sprinkle with pepper, onion powder and garlic salt. Brown the meat, cooking until no longer pink. At this point, add water and bouillon cubes, this will de-glaze the pan (get all the drippings and flavor off the bottom of it). Simmer meat for about 1 hour, on low/medium low. Meanwhile, peel and cut potatoes and carrots. When meat has cooked for an hour, add cut-up carrots. Cook for 5 minutes, before adding potatoes. After you add the potatoes, set the timer for 10 minutes, and once it's done, check the veggies (cooking times vary, obviously) to see if they're done. Once they're almost to their done point, make your pie crust. We have a recipe that ever since I discovered it, I never make crust from any other one!
Put crust into a greased pie pan, 9 x9 casserole dish or to make individual pies, into a mega-sized muffin tin. Make sure the recipe you use is for TWO crusts, or else you'll need to double it.
After making your crust, remove the beef and veggie mixture from the pan, using a slotted spoon, place it into a bowl. Turn the pan on to medium, scoop out about 1/4 cup of the liquid, and let cool. After it's cooled, stir in a little less than a tablespoon of cornstarch, whisk it well, then whisk that mixture back into the pan of liquid. Let simmer, gently, until it's the consistancy you'd like. Add the meat & veggies back to the pan, stirring well (without breaking up the potatoes) then pour into your pie crust. Add the top crust, flute it, prick it, and bake, for approximately 20 minutes.
Yummylicious!
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