Cowboy's Beef Pie

Teresa Malkemus


Tabasco give this pie just a bit of a bite, but it is oh soooo yummy. It's not very quick, but is pretty easy and well worth the wait.

★★★★★ 1 vote
10 Min
1 Hr 30 Min


refrigerator pie crusts
1/4 c
1 tsp
1/2 tsp
1/2 tsp
black pepper
1 1/2 lb
boneless beef chuck, cut into 1/2-inch pieces
1/3 c
chopped onion
1/3 c
chopped celery
3 Tbsp
bacon grease or butter
1/2 c
red wine
bay leaves
1/2 tsp
tabasco sauce
1 tsp
worcestershire sauce
1 1/2 c
canned sliced carrots
1 1/2 c
frozen corn
1 1/2 c
frozen green beans
1 1/2 c
frozen peas
1 1/2 c
diced potatoes


1Set pie crusts out to come to room temperature.
Chop onion and celery.
2Combine flour, salt paprika and black pepper; coat meat with seasoned flour, reserving excess flour mixture.
3In a large deep skillet brown meat, onions and celery in bacon grease.
4Stir in remaining flour mixture. Add wine, broth, bay leaves, Tabasco sauce and Worcestershire sauce, stirring until mixture boils.
5Reduce heat, cover and simmer about 45 minutes, stirring occasionally.
Remove from heat; discard bay leaves.
Stir in vegetables.
6Create two large pie crust by combining 2 pie crust together. Leaving you with two balls of pie crust crust.
7Roll one pie crust ball to fit 9x13x2-inch baking dish.
Line dish leaving 1/2-inch overhang.
8Pour meat mixture into pastry lined pan.
9Roll remaining pie crust to fit top of baking dish.
10Moisten edge of bottom crust; pinch crust together to seal. Trim, cut vents and tuck into inner edges of dish.
11Bake in a 450° oven for 10 minutes; reduce heat to 350° and bake 30 minutes or until crust is browned and filling is hot.

About this Recipe

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: American