Beef Stew Pie

• 12 tablespoons all-purpose flour, divided
• 3 teaspoons salt
• 1 teaspoon pepper
• 2 lbs boneless beef round steak, cut into 1-inch pieces
• 4 tablespoons vegetable oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 4 1/2 cups water, divided
• 2 tablespoons tomato paste
• 1 teaspoon italian seasoning
• 1 teaspoon dried basil
• 2 bay leaves
• 4 cups cubed cooked potatoes
• 3 cups sliced cooked carrots
• 4 tablespoons minced fresh parsley
• 2 pastries for pastry for single-crust pie (9 inches)

1. In a plastic bag, combine 6 tablespoons flour, salt and pepper.
2. Add beef and shake to coat.
3. In a skillet, saute beef in oil until browned.
4. Add onion and garlic, cook and stir until onion is tender.
5. Add 1/2 cup water, stirring to scrape browned bits.
6. Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet.
7. Add bay leaf.
8. Bring to a boil.
9. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
10. Combine remaining flour and water until smooth and gradually stir into skillet.
11. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
12. Discard bay leaf.
13. Stir in potatoes, carrots and parsley.
14. Transfer to a greased 4-qt. baking dish.
15. On a floured surface, roll out pastry to fit dish.
16. Place over filling and flute edges.
17. Cut slits in top.
18. Bake at 425u0b0 for 25-30 minutes or until golden brown.
19. Let stand for 10 minutes.

flour, salt, pepper, steak, vegetable oil, onion, garlic, water, tomato paste, italian seasoning, basil, bay leaves, potatoes, carrots, fresh parsley, pastries

Taken from www.food.com/recipe/beef-stew-pie-284667 (may not work)