Beef-And-Vegetable Pot Pie (Mccall'S Cooking School)

• 3 lbs boneless beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 garlic clove, crushed
• 1 (10 1/2 ounce) can condensed beef consomme, undiluted
• 1 (8 ounce) can tomato sauce
• 2 teaspoons salt
• 1/2 teaspoon dried thyme leaves
• 6 whole black peppercorns
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• water
• 12 small white onions, peeled
• 1 lb carrot, pared and cut into 1-inch chunks
• 4 medium potatoes, pared and cut into 1-inch chunks
• 1 (10 ounce) package frozen green beans
• 1 cup frozen green pea
• 1/2 cup all-purpose flour
• 1 (9 1/2 ounce) package ready-to-bake refrigerated buttermilk flaky biscuits
• 1 egg yolk, beaten with
• 1 tablespoon water

1. Wipe beef cubes with damp paper towels; discard excess fat. In hot oil in 6-quart Dutch oven or heavy kettle, over medium heat, brown one-third of beef cubes at a time until browned on all sides. Remove from pot and repeat until all beef is browned. Remove all beef from pot.
2. Add garlic to drippings in pot; saute 1 minute. Return all beef to pot; add undiluted consomme, tomato sauce, salt, thyme, peppercorns, bay leaf, Worcestershire sauce and 1 1/3 cups water. Bring to a boil; reduce heat, cover pot and simmer for 1 hour. Remove bay leaf.
3. Add whole onions to meat mixture; cover pot and simmer for 30 minutes longer. Add carrots and potatoes to meat mixture; simmer about 30 minutes longer or until they are tender. Add frozen beans; cook 4 to 5 minutes. Add frozen peas; cook 4 minutes longer. Preheat oven to 400u0b0F.
4. With a slotted spoon, remove meat and vegetables to a 3-quart casserole. Strain liquid into a 4-cup measure; skim off and discard fat. You should have 2 cups liquid left. (Add water if needed.) Return liquid to Dutch oven. In a small bowl, gradually blend flour with 1 cup water.
5. Stir flour mixture into liquid; bring to a boil over medium heat, stirring constantly with a wooden spoon until gravy thickens. Pour over meat mixture in casserole. Place in oven; bake 25 minutes. Meanwhile, remove biscuits from package; roll one to make a 10-inch-long rope.
6. Repeat with other biscuits to make a total of 7 ropes; place on meat mixture in casserole to form a lattice. Place remaining 3 biscuits alongside. Brush ropes with egg-yolk mixture and bake for 15 minutes or until golden brown.

beef chuck, vegetable oil, garlic, condensed beef, tomato sauce, salt, thyme, black peppercorns, bay leaf, worcestershire sauce, water, white onions, carrot, potatoes, green beans, frozen green pea, allpurpose, buttermilk, egg yolk, water

Taken from www.food.com/recipe/beef-and-vegetable-pot-pie-mccalls-cooking-school-464273 (may not work)