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5 Tbsp. vegetable oil
2 lb. stew beef, cut into
1/2-inch cubes
2 Tbsp. all-purpose flour
1 medium onion, chopped
1/2 garlic clove, minced
4 cubes (or packets) beef
6 c. water
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
1 1/2 c. peeled potatoes, cut
into 1/4-inch chunks
1 c. peeled carrots, cut into
1/2-inch chunks
1 c. frozen peas

Heat oil in 6 quart pot. Dredge beef cubes with flour
and brown a few cubes at a time in hot oil. Remove and set
aside as they brown. Add onion and garlic to pan drippings and
cook, stirring occasionally, until onion is translucent (trans-
parent). Stir in bouillon and water, then all other ingredi-
ents except vegetables; cover, and heat to boiling. Reduce
heat to constant simmer and cook about 1 1/2 hours, stirring
occasionally. Add potatoes and carrots; cover and simmer 20
minutes. Stir in frozen peas; cover and simmer about 8 min-
utes. Taste meat and vegetables, if not tender, continue
simmering until tender.
Fill eight 5 x 1 1/4-inch aluminum foil tart pans with
3/4-cup of filling mixture. Cover with pie crust; dust crust
with flour, and prick with fork. Pies may now be frozen in
individual freezer bags or boxes. Before baking, preheat oven
to 450 degrees. Center frozen pie(s) on cookie sheet and bake 40
minutes or until crust is golden brown.
Note: For an exceptional pie crust for your pot pies,
see also Pot Pie Crust recipe.
Here is the recipe used to prepare the home-style beef
pot pie which has been judged Excellent, the world over. A
moderately experienced cook should be able to prepare 8 pies in
about 3 hours. The ingredients cost us 47 cents per 8 ounce

Pot Pie Crust:
2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. vegetable shortening
(not oil)
6 Tbsp. water
Sift flour and salt into 4 quart bowl. Cut shortening
in with two knives until particles are about the size of corn
kernels. Sprinkle water over flour, 1 tablespoon at a time,
and stir with fork until dough is moist but not sticky. Gather
dough together, lift out, and press into a ball. Divide
dough-ball into eight pieces. Roll each piece between two
sheets of waxed paper until about 1/2-inch larger than the
diameter of top of foil pans.
Yield: This recipe will yield crust for eight pot pies.
Clean-up is quick and easy.
To compliment our famous Pot Pie recipe, here is our
tasty crust that you'll enjoy every time.

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