Vegetable Beef Pot Pie
By: Anonymous
Published: Monday, December 7, 2009 - 4:51pm

Ingredients




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 pearl onions
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

Preparation

1 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 2 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.