Old World Steak Pie

prep time:: 30 min
total time:: 2.5 hr

Serves 4

Every time I serve this pie, we are always surprised by how absolutely mouth-watering it is. It isn’t difficult, but it takes time. Start early on a cold winter day, and find out how so worthwhile the effort will be.

ingredients

1/3 cup all-purpose flour
2 pounds beef round steak, trimmed and cubed
Violet’s House Seasoning
1 cup onion, chopped
2 cloves garlic, chopped
3 tablespoons vegetable oil
1 14 1/2-ounce can beef stock
1 cup celery and leaves, chopped
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, crushed
1 teaspoon dried marjoram leaves, crushed
1 large potato, cubed
1 large carrot, sliced
Pre-made pie pastry

directions

1
Season beef cubes liberally with Violet’s House Seasoning. Place flour in a plastic bag; add beef, a few cubes at a time, and shake until beef is well coated.
2
In a 5 quart Dutch oven over medium-high heat, brown beef in hot oil in small batches. Remove beef cubes and add onions and garlic, stirring frequently, until onions are limp. Add beef cubes, beef stock, celery leaves, Worcestershire sauce, marjoram, and thyme. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours or until meat is tender. If necessary, add salt to taste at this point.
3
Meantime boil carrots until done. Boil potatoes until just done; do not overcook if using russets. Set aside.
4
Heat oven to 400 degrees F. Pour hot meat mixture and potatoes and carrots into a 2-quart casserole. Place pre-made pastry dough over top of casserole dish. Cut slits to permit steam to escape during baking. Brush milk on crust, if desired. Bake for 20-25 minutes until crust is golden brown. and pie is hot.
5
Let rest a few minutes before serving.