Beef Pie Supreme

Name: Beef Pie Supreme
Cuisine: United States
Ingredients: 2 tsp. Worcestershire sauce; 1 c. canned tomatoes; 1 c. water; 3 tblsp. shortening; ⅛ tsp. pepper; 1 tsp. salt; ¼ c. flour; 1½ lbs. beef for stew (boneless shoulder or chuck); Melted butter or margarine; Melted butter or margarine; ⅓ c. process cheese spread; 3 c. mashed potatoes; 12 small onions; 6 carrots; 1½ lbs. beef for stew (boneless shoulder or chuck)

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

A favorite of meat-and-potato men— from our Country Cookbook

Ingredients

1½ lbs. beef for stew (boneless shoulder or chuck)
¼ c. flour
1

Americas
United States
Main course
Pie

Method

Cut meat into 1½" cubes.
Mix flour, salt and pepper; roll meat in mixture to coat all sides.
Brown meat well in hot shortening; add water, tomatoes and Worcestershire sauce.
Peel carrots; cut in 1" crosswise slices. Peel onions; add to meat.
Cover tightly. Simmer 2 hours. Stir occasionally to avoid sticking.
Pour into greas