Ingrients & Directions


2 lb STEW BEEF (CUT IN 1″ CUBES) 4 ea MEDIUM SWEET POTATOES
1 tb MINCED ONION 10 oz FROZEN PEAS
1 cn BEEF BROTH ( 13-14 OZ.) 1 ea EGG (BEATEN)
2 ts WORCSTERSHIRE SAUCE 1 tb FLOUR
1 ts SALT 1 x OAT-BRAN PASTERY ( BELOW )
1/4 ts BLACK PEPPER ( COARSE GRND)

1. IN A 5 QUART DUTCH OVEN, OVER MEDIUM HIGH HEAT, IN 2 TBSP. HOT SALAD OIL
COOK BEEF CHUNKS, ONE THIRD AT A TIME, UNTIL WELL BROWNED ON ALL SIDES
REMOVING TO BOWL AS PIECES BROWN.
2. REDUCE HEAT TO MEDIUM; IN 1 MORE TBSP OIL, COOK ONION UNTIL ALMOST
TENDER, STIRRING OCCASIONALLY. STIR IN BEEF BROTH, WORCSTERSHIRE SAUCE
SALT, PEPPER AND 1/2 CUP WATER. RETURN MEAT TO DUTCH OVEN; OVER HIGH HEAT
HEAT TO BOILING. REDUCE HEAT TO LOW; COVER AND LET SIMMER FOR 45 MINUTES.
3. WHILE MEAT IS SIMMERING, PEEL AND CUT SWEET POTATOES INTO 1 INCH CHUNKS.
WHEN MEAT IS DONE, ADD SWEET POTATOES, COOK 20 MINUTES LONGER.
4. MEANWHILE, PREPARE OAT-BRAN PASTERY (SEE BELOW FOR RECIPE).
5. SKIM FAT OFF LIQUID IN DUTCH OVEN, IF ANY. IN A CUP MIX 2 TBSPS WATER
AND THE FLOUR. GRADUALLY STIR FLOUR MIX INTO LIQUID IN PAN; COOKING UNTIL
MIXTURE STARTS TO THICKEN. STIR IN FROZEN PEAS AND COOK TILL WARMED.
SPOON BEEF MIXTURE INTO A 2 QUART CASSEROLE DISH.
6. PREHEAT OVEN TO 425 DEG. F. ROLL PASTERY INTO A ROUND, 1″ LARGER THAN
THE CASSEROLE. PLACE PASTRY, LOOSELY OVER MIXTURE. WITH KITCHEN SHEARS
TRIM EDGES, LEAVING 1″ OVERHANG. FOLD OVERHANG UNDER AND PRESS GENTLY
ALL AROUND CASSEROLE. WITH A KNIFE, CUT SEVERAL SLITS IN PASTRY TO LET
STEAM ESCAPE. ROLL AND CUT REMAINING DOUGH INTO SHAPES TO DECORATE THE
TOP OF THE CASSEROLE. BRUSH WITH EGG. BAKE AT 425 DEG F. FOR 15 MINUTES.
OAT-BRAN PASTRY:
IN A MEDIUM BOWL, STIR 1 CUP FLOUR, 1/4 CUP OAT-BRAN, 1 TEASPOON BAKING
POWDER AND 1/2 TEASPOON SALT. WITH A PASTRY BLENDER, CUT IN 6 TABLESPOONS
BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SPRINKLE 3 TO 4 TABLESPOONS
MILK, 1 TBSP AT A TIME, OVER MIXTURE, MIXING WITH A FORK AFTER EACH
ADDITION. PASTRY NEEDS ONLY ENOUGH MILK TO HOLD TOGETHER. SHAPE INTO BALL
AND WRAP WITH PLASTIC WRAP. REFRIGERATE 15 TO 30 MINUTES, TILL DOUGH CAN
BE HANDLED.

Yields
8 servings

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