Ingredients
6 tablespoons all-purpose flour, divided1-1/2 teaspoons salt1/2 teaspoon pepper1 pound boneless beef round steak, cut into 1-inch pieces2 tablespoons vegetable oil1/2 cup chopped onion2 garlic cloves, minced2-1/4 cups water, divided1 tablespoon tomato paste1/2 teaspoon Italian seasoning1/2 teaspoon dried basil1 bay leaf2 cups cubed cooked potatoes1-1/2 cups sliced cooked carrots2 tablespoons minced fresh parsleyPastry for single-crust pie (9 inches)
Preparation
In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits.
Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
Combine the remaining flour and 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-qt. baking dish.
On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes.
