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# Cut steam vents in crust and bake in preheated 425°F oven for 30 – 35 minutes, until pastry is browned.
 
# Cut steam vents in crust and bake in preheated 425°F oven for 30 – 35 minutes, until pastry is browned.
   
[[Category:Savory pie Recipes]]
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[[Category:Beef stock and broth Recipes]]
[[Category:Beef broth Recipes]]
 
 
[[Category:Bison Recipes]]
 
[[Category:Bison Recipes]]
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[[Category:Carrot Recipes]]
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[[Category:Celery Recipes]]
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[[Category:Onion Recipes]]
 
[[Category:Potato Recipes]]
 
[[Category:Potato Recipes]]
 
[[Category:Recipes using beer]]
 
[[Category:Recipes using beer]]
 
[[Category:Sage Recipes]]
 
[[Category:Sage Recipes]]
[[Category:Onion Recipes]]
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[[Category:Savory pie Recipes]]
[[Category:Carrot Recipes]]
 
[[Category:Celery Recipes]]
 

Revision as of 23:28, February 4, 2011

Ingredients

Directions

  1. Season the meat cubes with salt, pepper, and sage, and dredge in ¼ cup of the flour.
  2. Heat oil in a large skillet and brown the meat on all sides.
  3. Using a slotted spoon, transfer meat to a heavy dutch oven.
  4. In the remaining oil in the skillet, saute onion, carrot, celery, and potato until lightly browned.
  5. Using a slotted spoon, add vegetables to meat in dutch oven.
  6. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned.
  7. Stir in the broth, tomato purée, beer, garlic, bay leaf, parsley, clove, and thyme.
  8. Pour over meat and vegetables.
  9. Bring to a boil, cover, and simmer until meat is tender, about 1½ hours.
  10. Pour into a deep 9 inch pie dish and let cool.
  11. When meat is cool, roll out pastry and cover dish.
  12. Cut steam vents in crust and bake in preheated 425°F oven for 30 – 35 minutes, until pastry is browned.
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