Ingredients
1/4 pound sliced bacon, diced3 pounds beef stew meat, cut into 1-inch cubes1 cup chopped onion1-1/2 cups halved fresh baby carrots6 tablespoons all-purpose flour1 cup beef broth1 tablespoon Worcestershire sauce1 package (10 ounces) frozen peas1/2 teaspoon salt1/2 teaspoon pepper1 sheet refrigerated pie crust1 large egg, lightly beaten, optional
Preparation
Preheat oven to 375°. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Brown the beef in drippings in batches; drain and set beef aside. Add onion to the pan; saute until crisp-tender. Add carrots, bacon and beef.
Meanwhile, in a small bowl, combine the flour, broth and Worcestershire sauce until smooth; add to beef mixture. Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1 to 1-1/2 hours. Stir in peas, salt and pepper. Transfer to an ungreased 11x7-in. baking dish.
On a lightly floured surface, roll out crust into a 12x8-in. rectangle. Cut slits in crust. Place over filling; trim and seal edges. If desired, brush with beaten egg. Bake until crust is golden and filling is bubbly, 35-40 minutes. Let stand for 15 minutes before serving. Refrigerate leftovers.
