Cowboy's Beef Pie

Name: Cowboy's Beef Pie
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6-8
Cuisine: American
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

By Teresa Malkemus
@Cake_Nonny

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

6-8

Prep:

10 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Step-by-Step

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