• Beef Pot Pie

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    • 2 lb beef, cubed Flour, seasoned with pepper
    • 1 lrg onion, minced
    • 2 clv garlic, chopped
    • 2 Tbsp. brown sugar
    • 1/3 c. red wine vinegar
    • 1 dsh of Aji-Mirin (optional)
    • 1/2 c. parsley, minced
    • 1/2 tsp thyme, crushed
    • 6 x carrots, 1 inch slices
    • 1 c. beef broth
    • 1 bot Ale
    • 1 dsh of MSG
    • 2 x uncooked pie crusts


    1. Thoroughly roll beef in seasoned flour, coating well. Brown quickly in warm oil. When browned, remove to large heavy cooking pot. Saute/fry onion and garlic in meat drippings. Add in to meat in pot. Combine brown sugar, vinegar, parsley, thyme and broth. Add in Ale; pour mix over meat in pot.
    2. Cover, bring to boil, then simmer about 2 hrs till meat is tender.
    3. Add in carrots in time to cook about 30 min. Add in more water if necessary to keep from getting too thick. Taste after about 1 1/2 hrs of cooking - add in salt, pepper, Aji-Mirin, and MSG (taste brightener) to taste.
    4. If sauce is not as thick as desired, remove some of the liquid, stir in 1 to 2 Tbsp. flour to make smooth paste, then add in back to pot. Line deep dish pie plate with 1 pie crust*. Pour meat mix into crust; cover with top pie crust. Make at least 5 (1 to 2 inch) slashes in top with sharp knife for air vents. Healthy pinch the sides of the bottom and top crusts together to seal. Brush top with egg yolk.*For altitudes over 7,000 ft. pies usually have a better bottom crust if the crust is usually baked by itself in a 450 degree oven for 8 to 10 min. Line the edge of the shell with tin foil to prevent it from overcooking.

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