1. In a plastic bag, combine 6 tablespoons flour, salt and pepper. 2. Add beef and shake to coat. 3. In a skillet, saute beef in oil until browned. 4. Add onion and garlic, cook and stir until onion is tender. 5. Add 1/2 cup water, stirring to scrape browned bits. 6. Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet. 7. Add bay leaf. 8. Bring to a boil. 9. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. 10. Combine remaining flour and water until smooth and gradually stir into skillet. 11. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. 12. Discard bay leaf. 13. Stir in potatoes, carrots and parsley. 14. Transfer to a greased 4-qt. baking dish. 15. On a floured surface, roll out pastry to fit dish. 16. Place over filling and flute edges. 17. Cut slits in top. 18. Bake at 425° for 25-30 minutes or until golden brown. 19. Let stand for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
