You are here: Recipes It > Recipes > Stews

Beef Pot Pies For Freezing Consumer s Union

Ingredients
 

2 lb stew beef
2 tbsp flour
1 medium onion
1/2 cl garlic (or 1 tsp. garlic
5 tbsp vegetable oil
4 cup beef bouillon
6 cup water
3/4 tsp salt
1/2 tsp worcestershire sauce
1/4 tsp black pepper
1 medium potatoes
1 cup carrots

FROZEN PEAS CRUST

2 cup flour, sifted
1 tsp salt
2/3 cup vegetable shortening (not oi
6 tbsp water



 
 Advertisements
Preparation
 
Recipe by: Kenneth Herron <[email protected]> This recipe was
developed by Consumers Union for an August 1975 _Consumers Reports_
report on frozen individual-serve pot pies. It was the only pie
judged excellent by their taste testers. This recipe makes eight
pies and can be doubled.

Filling Cut stew beef into 1/2-inch cubes. Dice the onion and mince
the garlic.

Heat oil in a pot large enough to contain all ingredients, including
the water. While it heats, coat beef with flour. Brown beef a few
pieces at a time, removing each piece as it browns.

Add onion and garlic to pan drippings and cook, stirring occasionally,
until the onion starts to turn transparent.

Add water and bouillon, then all other ingredients except the
vegetables. Cover and heat to boiling. Reduce heat to a slow simmer
and allow to cook around 1 1/2 hours, stirring occasionally.

While this cooks, chop potatoes and carrots into 1/4-1/2-inch chunks.
At the end of the simmering time, stir in these ingredients and
simmer 20 minutes more. Add peas and simmer 7 minutes more. Check
beef and vegetables for tenderness and simmer longer if necessary.

Crust

Sift flour and salt into a 4-quart bowl. Cut in the shortening with a
pastry cutter or two knives until reduced to pieces about the size of
peas.

Sprinkle water over the flour, one tbsp. at a time, and stir in. Stop
when dough is moist but not sticky.

Gather dough into a ball and divide into 8 pieces.

Assembling the pies:

Obtain 8 aluminum foil tart pans (they specify 5 inches in diameter
and 1 1/4 inches tall; this size doesn t seem to be available any
more). Divide the filling evenly among the pans; each pan should end
up not quite full (chunks of food can stick up a bit above the top).

For each pie, roll out a piece of dough between two sheets of wax
paper until it just covers the top of the pan. Peel it out of the
waxed paper, place it on top of the pan, and pinch the crust around
the edges so that it adheres. Punch a few holes in the center with a
fork and lightly dust with flour.

Place each pan in a freezer bag and freeze.

Cooking a pie:

Preheat oven to 450 degrees.

Place still-frozen pie(s) on a cookie sheet and bake 40-45 minutes or
until crust is well browned.

Notes:

There s nothing magic about this crust recipe; if you have another
you d rather use, go ahead. Personally I d prefer a bottom crust as
well, but assembling the pies is mind-bogglingly tedious as it is.

For those who have trouble making crusts, the tricky step is cutting
in the shortening. The intent is to break up the shortening into
small pieces, each coated with flour. Once this is done, handling can
smoosh the pieces together but shouldn t totally disrupt the
shortening/flour structure; it s this layering that makes the crust
flaky.

I find that the beef tends to absorb the oil during the browning
phase and that I have to use extra oil to complete the step, let
alone have any drippings left over. Maybe your average beef is leaner
these days...

I find that the filling isn t always hot in the center after the
baking period, but then we keep the pies in a deep freeze; check this
the first few times by sticking a fork into the center of the pie,
pulling it out, and seeing how hot the tines are.

 

 
Servings:
8


 
 Advertisements

 

Also see ...

Beef Rice Casserole
Pre heat oven to 350 degrees. Prepare the rice with the water in standard manner. (I do not use salt or margarine in the preparation of the rice.) While the rice is cooking chop the onions and garlic. Saute slowly until onions are just tender. Add the ground beef and brown. Cook (Upload by user)

Beef Stew 1
1 pk beef 4 lg potatoes 4 carrots 1 onion cooking 2 bay leaves 1 cn peas optional Brown the beef with the onions in a large pot. Once the meat is brown add 3 cups of water and bay leaves. Heat over medium heat while you peel the potatoes and carrrots. (Upload by user)

Beef Stew 2
: potatoes : carrots : onions : celery : beef or chicken 1 cn cream of mushroom soup 1 cn tomato soup 1 cn water Cut into bite size pieces any vegetables you like, mainly, pot. carrots, onions, celery, etc. Purchase the least expensive piece of (Upload by user)

 Advertisements
Beef Stew 3
2 lb beef cubed 3 Carrots in large chunks 4 Potatoes cut into : eights 1 lg Onion chopped 2 pk Brown Gravy : Salt to taste : Pepper to taste : Water : Flour : Oil Coat meat lightly with flour and brown in oil (or you can stick (Upload by user)

Beef Stew Eisenhower s Recipe
Stew meat until tender, add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture. Pour back into stew and let simmer until ready to serve (about 1/2 hour.) Remove cloth bag of spices. Makes 6 servin (Upload by user)

Beef Stew Mc
Lightly salt and pepper beef cubes and coat with flour. In hot skillet, saute with butter floured beef cubes until lightly browned. In a heavy pot saute onions until clear. Add meat, can of whole tomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt and pepper. Add (Upload by user)

Beef Stew Crock 2
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before servin (Upload by user)

Beef Stew For Family Or Party
PREHEAT OVEN TO 325 DEG F. IN A LARGE POT, COMBINE ALL THE LIQUID AND SPICES. ADD IN 3 LBS. CUBED BEEF (BONELESS CHUCK). ADD ALL VEGETABLES. STIR TO MIX. COOKED, COVERED, FOR 3 HOURS. STIR TWICE DURING COOKING. DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING. MAKES 8 SERVINGS (Upload by user)

Beef Stew Ii
1. Heat 2 tablespoons of oil in a large skillet over moderate heat on a conventional range. 2. Combine flour and salt and pepper to taste in a plastic or paper bag. Shake meat cubes in seasoned flour to coat. 3. Brown beef cubes, a few at a time, on all sides in hot oil. Add the (Upload by user)

Beef Stew President Ronald Reagan s Favorite
Heat oil. Saute garlic and onions. Remove. Mix flour, salt, pepper. Dredge meat and brown well. Return onion to pot. Add dill weed, wine, and consomme. Cover tightly and simmer about 2 hours or until meat is tender. Cook artichokes 1 minute less than package directions. Add to m (Upload by user)
TAG: mushrooms, ,

Beef Stew Pressure Cooked
A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10 12 minutes with pressure regulator ro (Upload by user)
TAG: pressure, minutes, regulator, ,

Easter Fruit Cake
Easter Fruit Cake
Beef and Noodle Bowl
Beef and Noodle Bowl
Lasagna Ol
Lasagna Ol
STRAWBERRY  JELLO  SURPRISE
STRAWBERRY JELLO SURPRISE
Beef Stew Ro Tel Style
Place flour in a food storage bag; add meat cubes a few at a time, shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1 1/4 hours. Add potatoes, carrots (Upload by user)

Beef Stew With Bouquet Garni
Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour. Remove (Upload by user)
TAG: marinade, bouquet, garlic, garni, minutes, cover, ,

Beef Stew With Capers Olives
1. Place the currants in a bowl and cover with warm water. Set aside to soak. 2. Meanwhile, heat half the oil in a kettle and add the onion., garlic and green pepper. Cook, stirring, until wilted. Add the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco sauce to t (Upload by user)
TAG: stirring, olives, capers, ,

Beef Stew With Cranberries
HEAT 1 TABLESPOON each of oil and butter in 6 quart pot. When oil is hot, add half the beef and brown it well on all sides; remove and reserve. Heat remaining oil and butter and brown remaining meat. Remove pot from heat, remove meat and discard fat. Return meat to pot and toss (Upload by user)
TAG: cranberries, remaining, brown, remove, ,

Beef Stew With Cuminseed
Stir the flour, thyme, 1 tsp. salt and 1/2 tsp. pepper together in a shallow bowl. Turn the cubes of stew meat in the flour to coat well, shake off excess and transfer to a plate. Heat olive oil in a heavy kettle. Add the beef cubes, a few at a time, and brown them well o (Upload by user)
TAG: kettle, cuminseed, ", water, browned, transfer, drain, ,

         
TAG: crust, flour, pieces, shortening, recipe, simmer, dough, place, center, ingredients, water, union, onion, minutes, filling, ,
Permalink--> In : Recipes  -  Stews