- Stew meat about 1/2 lb
- 2 or 3 diced potatoes
- 1 carrot peeled and sliced
- 1/2 cup diced onion
- 1 cup frozen peas
- 1 can whole kernel corn
- seasoning of your choice or Montreal steak seasoning
- 2 cups beef broth
- a little flour to thicken it
Heat a little oil in a skillet. Saute onion and brown stew meat. Season this as it cooks. In a microwave safe bowl microwave carrots and potatoes for 5 minutes (covered of course). Add to skillet along with beef broth, peas, and corn. Bring broth to a boil then whisk in enough flour to thicken. It won't take much so be careful.
Roll out bottom pie crust and put in pie plate. Pick with fork. Add filling. Roll out top crust but moisten edges of the bottom crust so that they seal for baking. Put a few slashes in top crust to let out steam. Bake at 375 until crust is golden brown. About 40 minutes.
Make the awesome gravy that goes with it...
