Beef Stew Casserole
This beef stew casserole is a deliciously thick, hearty stew. It can be made with or without a pie crust on top, depending on what your family's preference is.
Ingredients:
| 6 tablespoons flour, divided | 1 tablespoon tomato paste |
| 1 1/2 teaspoon salt | 1/2 teaspoon Italian seasoning |
| 1/2 teaspoon pepper | 1/2 teaspoon dried basil |
| 1 pound stew meat | 1 bay leaf |
| 2 tablespoons olive oil | 2 cups potatoes, cooked and cubed |
| 1/2 cup onions, chopped | 1 1/2 cups carrots, sliced and cooked |
| 2 garlic cloves, minced | 2 tablespoons fresh parsley, minced |
| 2 1/4 cups water, divided | *optional - single pie crust |
Preparations:
- In a large bowl combine 3 T. flour, salt and pepper. Add beef and mix so beef is coated with flour.
- In a large skillet, sauté beef in olive oil until browned. Add onion and garlic. Cook until onion is tender. Add 1/4 cup water, stirring to scrape browned bits.
- Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil. Stir into skillet. Add the bay leaf and bring to a boil. Reduce heat; cover and simmer for 1-2 hours or until meat is tender.
- Combine remaining flour and water until smooth; gradually stir into skillet. Bring to a boil and cook and stir until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt baking dish.
- Bake at 425 degrees for 25-30minutes. Let stand for 10 minutes.
**Optional - Place pie crust over the filling. Cut slits in the top. Bake as you would until crust is golden brown.
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