Vegetable Beef Pot Pie


1 1/2 pounds boneless chuck, cut into 1 inch cubes
6 tablespoons butter
1 (10 ½ oz.) can condensed beef broth, reconstituted
1 1/2 cups thin carrot strips, cut 1 inch long
1 cup diced, peeled potatoes
1 cup diagonally cut celery
2 cloves garlic, minced
2 tablespoons light corn syrup
2 tablespoons dry red wine
2 1/2 teaspoons instant beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 oz.) pkg. frozen peas, thawed, drained
6 tablespoons flour
1 (8 oz.) can crescent dinner rolls


Heat oven to 350 degrees. In oven proof Dutch oven, brown meat in butter. Reserve 1/2 cup beef broth. Add remaining broth, carrots, potatoes, onions, celery, garlic, corn syrup, red wine, beef bouillon, salt and pepper to browned meat. Bring to a boil; reduce heat. Cover and simmer for 20 minutes; add peas and continue cooking 5 minutes or until vegetables are tender. In small bowl, combine flour and reserved beef broth. Add to meat mixture; cook and stir constantly until thickened. Remove from heat and pour in
Unroll dough into 2 long rectangles. On waxed paper, overlap long sides 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13 x 9 inch rectangle. Using canape cutter, cut small designs in dough. Reserve cut out pieces to place on rust. Place dough over meat mixture in pan; remove waxed paper. Decorate with cut out designs. If desired, brush with beaten egg. Bake at 350 degrees for 20 to 30 minutes or until golden brown.




4.0 servings


Monday, December 7, 2009 - 4:51pm



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