This is a great old fashioned meal that I had in a cozy Maine restaurant about 30 years ago which I have tried to replicate. It was an unusually cold and rainy week in June and this just hit the spot. I asked for the recipe and all they would tell me is use "dry burgundy,consomme and good beef." I scribbled down when I got home the ingredients I thought were in it. Lo and behold when I made it, it tasted pretty much the same.Great for a rainy night in the summer, playing cards with friends/family and enjoying a hearty and special meal!
1Cut steak into 1 inch cubes. Sprinkle with flour.
2Brown beef tips in butter and oil in a large deep skillet.
3Add the rest of the ingredients of the "stew." Simmer for one hour covered.
4Remove bay leaf and pour beef mixture into a 2 quart casserole dish.
5Put prepared pie crust on top of mixture. Brush crust with a mixture of beaten egg yolk and butter. You can take the unused pie crust and place shapes on the crust. The yolk and butter will hold it nicely.
Bake at 350 for about 30 minutes. Crust will be a deep golden color.
Serve with a great salad of spring greens, grape tomatoes, dried cranberries, glazed pecans with a light balsamic vinagrette.