Beef Stew Pie

3 Tbsp flour, divided
¾ tsp salt
¼ tsp pepper
½ lb boneless beef round steak, cut into 1-inch pieces
1 Tbsp oil
¼ C chopped onion
1 garlic clove, minced
1 C water, divided
½ Tbsp tomato paste
¼ tsp Italian seasoning
¼ tsp dried basil
1 bay leaf
1 C cubed cooked potatoes
¾ C sliced cooked carrots
1 tsp dried parsley
½ of a Pastry for a single crust pie

In a large bag, combine half the flour, salt, and pepper. Add beef and shake to coat. Saute beef, onion, and garlic in skillet in oil until beef is browned. Add ¼ cup water, stirring to scrape browned bits from skillet.

Combine ¾ C water, tomato paste, seasonings and gradually stir into skillet. Add bay leaf and bring to a boil. Reduce heat; cover and simmer for 1 ¼ to 1 ½ hours or until meat is tender.

Combine the remaining flour with 1/8 C water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots, and parsley. Transfer to a greased 2 quart baking dish.

On a floured surface, roll out pastry to fit dish. Place over filling; flute edges and cut slits on top.

Bake at 425 degrees for 25-30 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

from Sarah E. Bybee