Beef Pot Pie

• 2 lb. boneless beef, cut in 1-inch cubes
• 1 onion, sliced
• 1 clove garlic
• 1 bay leaf
• 1 Tbsp. salt
• 1 tsp. sugar
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• 1 Tbsp. Worcestershire sauce
• 3 c. water
• 6 carrots, cut into 2-inch lengths
• 6 small potatoes, pared and cut in half
• 6 small onions
• 1 c. frozen or drained canned peas

1. In a Dutch oven, brown meat on all sides in a small amount of fat.
2. Take plenty of time for browning; rich flavor and color depend on it.
3. Add onion, garlic, bay leaf, salt, sugar, paprika, pepper and Worcestershire.
4. Pour in water.
5. For tender meat, remember to cook at a gentle bubbling; boiling toughens meat. Cover and simmer 1 1/2 hours, stirring occasionally to prevent sticking.
6. Remove bay leaf and garlic.
7. Add the vegetables to the meat, cover and cook 30 minutes.
8. Add peas.
9. Continue cooking 10 minutes more or until meat and vegetables are tender.
10. Remove stew from heat and skim off fat.
11. To thicken stew, in a gravy shaker put 1/2 cup cold water and 1/4 cup flour, shake to blend.
12. With stew removed from heat, slowly stir in flour mixture.
13. Return to heat and cook, stirring constantly, until gravy thickens.
14. Cook and stir 5 minutes more.
15. Serve as stew or top with biscuits.

boneless beef, onion, clove garlic, bay leaf, salt, sugar, paprika, pepper, worcestershire sauce, water, carrots, potatoes, onions, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723692 (may not work)