Family Size Beef Pot Pie
|Lean beef||4 Pound, cubed in 16 inch squares (Tender)|
|Chopped onion||1 Cup (16 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Baby peas/Petits pois||1 Can (10 oz) (Green)|
|Carrots||2 Cup (32 tbs), cut in 1/2 inch pieces|
|Celery||2 Cup (32 tbs), cut in 1/2 inch pieces|
|Cubed apples||1 Cup (16 tbs), peeled and cored|
|Dry red wine||1 Cup (16 tbs)|
|Pie dough||2 Cup (32 tbs) (Enough To Cover Bottom And Sides Of 12 X 12 X 3 Inch Baking Dish, Plus Enough To Cover Top Of Dish)|
Cut beef into 1/2-inch cubes.
Place in stew pan and cover with enough water to have 1 cup of broth to go in pie.
Boil beef until tender; set aside.
Now, put onion, carrots, peas and celery in large mixing bowl; mix well.
Pour into large, well-greased skillet and saute until onion is clear.
Add apples and raisins.
Add dry red wine and simmer 5 minutes longer; set aside.
Cover bottom and sides of baking dish with pie dough.
Precook at 320° until brown.
Now, pour all ingredients into large bowl and mix well.
Pour into precooked pie shell and sprinkle with nutmeg.
Cover top with pie dough and crimp edges.
With fork, punch several holes in top crust.
Brush with butter flavored cooking oil.
Cook at 320° until top crust is brown.
Remove from oven and sprinkle top with allspice.