“My mom has been making this recipe for years and I grew up begging her to make it! I was so excited when I made it the first time and it came out perfect. Now my family enjoys it too! You can either use a frozen pie crust or make your own.”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In heavy skillet with tight fitting lid, melt 1/4 cup of butter over medium-low heat.
  2. Add onions and saute' slowly until tender; remove from skillet.
  3. Cut beef into 1" cubes.
  4. Combine flour, thyme and pepper; dredge beef cubes in flour mixture. Melt remaining 1/4 cup butter in skillet; slowly brown beef cubes on all sides. Remove beef from skillet; if necessary pour off fat.
  5. Add wine to skillet and boil over high heat, scraping up drippings with wooden spoon.
  6. Return meat to skillet; sprinkle with salt. Add broth and simmer, tightly covered over low heat until tender or about 1 hour. Add extra broth if necessary.
  7. Stir onions into beef; place into a 1 1/2 quart casserole dish (if you want to use a pie bird place it into the dish before adding meat.
  8. Top with pastry; flute edges. Combine egg and water; brush over pastry. Cut vents in crust if you did not put pie bird in dish.
  9. Bake at 400 degrees for 30 minutes.

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