Gg'S Beef Pot Pie

1. Make or purchase pastry for one pie crust.

2. Combine first four ingredients.

3. Coat meat and brown in oil.

4. Add onions and celery. Cook five minutes.

5. Gradually stir in beef stock. Add the bay leaf, cover and cook over low heat 20 minutes.

6. Add potatoes and Carrots. Cook 20 minutes more.

7. Turn into 1 1/2 quary casserole and top with pastry or biscuits.

8. Bake at 450 degrees for 30 minutes.

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Nutrient	Quantity
Total fats	70.8984 g
Protein	114.1121 g
Carbohydrates	149.0289 g
Energy	1690.3308 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2872 g
Water	1314.2605 g
Aspartic acid	2.1698 g
Calcium, Ca	721.2698 mg
Lutein + zeaxanthin	690.8944 g
Fiber, total dietary	15.3758 g
Carotene, beta	16665.0309 g
Niacin	16.1817 mg
Vitamin A, RAE	2267.7339 g
Arginine	0.7813 g
Riboflavin	1.3325 mg
Tocopherol, beta	0.0192 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Glutamic acid	2.4763 g
Sodium, Na	4399.3676 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5722 g
Total lipid (fat)	70.8984 g
Manganese, Mn	2.9166 mg
Fructose	3.0556 g
Proline	0.4396 g
Fatty acids, total saturated 16:0	17.3932 g
Fatty acids, total saturated 8:0	0.6206 g
Sucrose	8.2353 g
Choline, total	414.4825 mg
Sugars, total	27.1712 g
Serine	0.4843 g
Fatty acids, total saturated 10:0	1.3826 g
Fatty acids, total saturated 18:0	8.2344 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	2.1618 mg
Selenium, Se	102.7821 g
Ash	22.9924 g
Fatty acids, total saturated 18:1 undifferentiated	18.4737 g
Pantothenic acid	2.9229 mg
Phenylalanine	0.5245 g
Copper, Cu	2.664 mg
Betaine	1.5259 mg
Thiamin	1.1577 mg
Retinol	598.6203 g
Methionine	0.1995 g
Iron, Fe	13.1786 mg
Carbohydrate, by difference	149.0289 g
Phosphorus, P	1276.6309 mg
Folate, total	220.0694 g
Tocopherol, gamma	0.0196 mg
Fatty acids, total saturated 4:0	1.6533 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	33427.2575 g
Alanine	0.573 g
Cholesterol	388.1072 mg
Valine	0.6213 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	4.5158 g
Glycine	0.4022 g
Carotene, alpha	6675.8745 g
Glucose (dextrose)	3.8416 g
Fatty acids, total saturated 14:0	5.6003 g
Zinc, Zn	11.9678 mg
Isoleucine	0.4743 g
Fatty acids, total saturated 12:0	1.5919 g
Fatty acids, total polyunsaturated	6.3471 g
Leucine	0.7363 g
Tocotrienol, alpha	0.0586 mg
Vitamin A, IU	35338.6924 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	220.0694 g
Tryptophan	0.1325 g
Vitamin C, total ascorbic acid	82.025 mg
Phytosterols	15.2945 mg
Galactose	0.244 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 6:0	1.0797 g
Starch	48.6156 g
Tyrosine	0.3752 g
Vitamin B-12	4.5384 g
Vitamin K (phylloquinone)	65.2159 g
Fatty acids, total saturated	38.9188 g
Histidine	0.2628 g
Fatty acids, total monounsaturated	21.0055 g
Threonine	0.6855 g
Folate, food	220.0694 g
Cryptoxanthin, beta	0.2751 g
Vitamin E (alpha-tocopherol)	9.6868 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	246.1412 mg
Lysine	0.654 g
Potassium, K	3852.9153 mg
Cystine	0.2809 g
Fluoride, F	9.1423 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Oil	0.25 cup	448.95	0	50.9835
Carrot	1.5 cups	78.72	18.3936	0.4608
Onion	0.5 cup	32	7.472	0.08
Potato	2 cups	231	52.47	0.27
Bay leaf	1	0	0	0
Celery	0.5 cup	8.08	1.4999	0.0859
Pepper	0 teaspoon	0.7216	0.1839	0.0094
flour	0.25 cup	144.57	31.6514	0.5609
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
beef stock	2 cups	342.72	37.3464	16.1784
stew meat	1 lb	403.4676	0	2.2667