|Beef stew meat||1 1⁄2 Pound, cut in 1 -inch pieces|
|Salad oil||3 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Sherry/1/2 teaspoon sugar||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|9 inch pie crust||1|
|Carrots||2 Small, sliced 1/4 inch thick|
|Green pepper||1 Small, seeded and cut in 1 1/2-inch squares|
|Firm tomatoes||2 Medium|
|Cold water||3 Tablespoon|
|Canned small white onions||11 Ounce, drained (1 Can)|
Brown meat in the oil in a frying pan (one that can be tightly covered), stirring over high heat.
Add onion and garlic; stir until they begin to turn golden.
Then add salt, Sherry or sugar, pepper, soy, and the 1 cup water.
Cover and simmer 1 1/4 hours, or until meat is tender, adding a little more boiling water if necessary.
While meat is cooking, make the pastry and roll to the size needed for a top crust on a 9-inch pie pan.
Cover with clear plastic film and chill.
Cook carrots 5 minutes in boiling, salted water; drain immediately.
Cook green pepper in boiling water for 1 minute only; drain immediately, rinse with cold water, and chill.
Peel tomatoes if you wish and cut each into 6 wedges; remove seed pockets; set aside.
When meat is tender, drain off liquid and measure.
Add enough water to make 1 1/4 cups (or reduce to 1 1/4 cups by boiling if necessary).
Transfer meat to a bowl.
Bring meat juices to a boil and stir in a smooth paste of the cornstarch and cold water.
Stirring, cook until clear and thickened.
Add meat and let cool slightly.
Then add onions, carrots, and green pepper.
Pour meat and vegetables into a 9-inch pie pan and arrange tomato wedges evenly over the top.
Cover with chilled pastry, flute trim, and cut slits in the center.
Bake in a 450° oven for 25 to 30 minutes, or until crust is golden brown.