Cowboy's Beef Pie
By
Teresa Malkemus
@Cake_Nonny
1
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.
Ingredients
- 4
- refrigerator pie crusts
- 1/4 c
- flour
- 1 tsp
- salt
- 1/2 tsp
- paprika
- 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
- 2
- 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
How to Make Cowboy's Beef Pie
- 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.
