- 1 lb stew beef, cubed
- 2 tbsp flour
- 1 tbsp butter
- 1 tbsp cooking oil
- 1/2 c red wine
- 2 c beef broth
- 1 c water
- 1 tbsp Worcestershire sauce
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp onion powder (or 1/4 c onion, minced)
- 1/4 tsp pepper, or to taste
- Salt, to taste
- 1 tsp sugar
- 1/4 tsp paprika
- 1 bay leaf
- 4 to 6 potatoes, peeled and cubed
- 2 to 3 carrots, cubed
- 1/2 c corn
- 1/2 c frozen peas
- 2 (9-inch) pie crusts
- Brown gravy, served on the side
Make the stew. Heat a large pot over medium-high heat. Season the beef with salt and pepper and then coat with the flour. When the pot is hot, add the butter and oil to the pan. Once the butter has melted, brown the meat on all sides. Remove the beef with a slotted spoon, and set aside. Deglaze the pan with the wine, scraping up the brown bits from the bottom. Bring the wine to a boil and cook for 1 minute. Pour in the beef broth, water, Worcestershire sauce, parsley, garlic powder, onion salt, pepper, sugar, paprika, and bay leaf. Bring the mixture to a boil. Add the browned beef back to the pot. Turn down the heat to low and simmer covered for 1 1/2 hours.
Add the potatoes and carrots to the pot. Continue to simmer uncovered for 1 hour longer.
15 minutes before serving, stir in the corn and peas. For a thicker consistency, mix equal parts of water and flour in a small bowl (start with 1 tbsp of each. Repeat as necessary). Stir the mixture into the stew. Season the stew with salt and pepper, to taste. Remove the bay leaf.
Preheat the oven to 450 degrees.
Assemble the pie. Lightly grease the bottom and sides of a pie plate. Press one of the pie crusts into the bottom of the pie plate. Carefully pour the beef mixture into the pie crust. Cover with the second pie crust. Seal the edges of the dough with your fingers and flute the edges. Make slits in the top of the pie crust.
Bake in the oven according to pie crust package instructions, or until golden brown. Cover the edges of the pie crust about 15 to 20 minutes through baking, so they don't burn.
Remove the pie from the oven and allow it to cool for 15 minutes before slicing. Be careful - it's hot!
Serve with a tall, cold glass of milk and a side of brown gravy.