Pasties

Makes 8

Ingredients

Remade Pie Crust. (2 boxes if you are using half a crust, 4 if using a full crust)
5 potatoes, peeled and thinly sliced
1/4 cup melted butter
1 teaspoon of minced garlic in water
2 packages of beef cubes
Sliced carrots
Dried onion - optional
Salt
Pepper
Water

Prepare your ingredients - Peel and slice potatoes before pouring the melted butter and garlic over them and mixing. Sprinkle the beef cubes in salt and pepper.

Preheat oven to 400

Roll out the crusts, cut in half if making half pasties

Make a layer of potatoes in the center of the crust

Make a layer of beef over the potatoes

Add a small handful of the carrots on top of the beef

Sprinkle the dried onion on top if using it

Fold the pie crust over and pinch/twist it to create a twist effect

Cut slits in the top, 3-4

Cook for 45 minutes

Pull out of the oven and decrease temperature to 350

Spoon a tablespoon of water into each slit

Cook for 15 more minutes

Serve

Beef Stew

2 Tbsp. flour
1 lb. beef or pork stew meat, cut into 3/4" cubes
2 Tbsp. cooking oil
3 c. vegetable juice
1 c. water
1 medium onion, cut into thin wedges
1 tsp. instant beef bouillon granules
1 tsp. Worcestershire sauce
1/2 tsp. marjoram, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 bay leaf
2 1/2 c. cubed potatoes (about 3 mediums)
1 c. frozen green beans
1 c. frozen corn
1 c. sliced carrots (2 medium)

Place flour in a plastic bag.  Add meat cubes, a few at a time, shaking to coat.  In a large saucepan or pot, brown meat in hot oil.

Stir in vegetable juice, water, onion, bouillon granules, Worcestershire sauce, and spices.  Bring to boil then reduce heat.  Cover and simmer for 1-1.25 hours for beef (or 30 min. for pork) or until the meat is tender.

Stir in vegetables.  Bring to a boil and then reduce heat.  Cover and simmer for about 30 minutes more until the meat and veggies are tender.

Discard bay leaf.

Makes about 9 cups