Old-Fashioned Beef Pot Pie

Yield: 4 servings

Pastry for a 9" pie crust
¼ cup vegetable oil
1 ½ pounds boneless chuck in 1" cubes
1 cup chopped onion
1 clove garlic, minced
½ cup chopped celery
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 ½ cups chicken broth
1 small bay leaf
1 teaspoon thyme
1 teaspoon Dijon style mustard
1 teaspoon brown sugar
¼ cup chopped parsley
6 medium red potatoes, in ¾" to 1" cubes
2 cups carrots, in ½" slices

Prepare the pastry as directed and chill the dough.

In a Dutch oven heat the oil over medium high heat. Brown the meat in batches and remove it to a bowl as it browns. Don't let the pieces touch. When the meat is browned add the onion, garlic and celery to the pan and cook and stir over medium heat for 2 minutes. Add the flour, salt and pepper and stir for a minute. Add chicken broth and stir up any browned flour and juices from the bottom of the pot. Add the bay leaf, thyme, mustard, brown sugar and parsley. Return the meat to the pot along with potatoes and carrots.

Bring to a boil, cover, lower the heat, and simmer gently for 1 hour. Uncover and cook for 30 minutes more or until the beef is tender. Discard bay leaf. Taste and adjust the salt. Cool to lukewarm.
Preheat the oven to 425 degrees. Place the cooled stew in a 2-quart ovenproof casserole.
Roll out the pastry 2" larger than the diameter of the top of the casserole. Drape the pastry over the top. Crimp the edges against the rim of the dish to anchor it. Slash the crust in several places to let the steam escape.

Bake the pie at 425 degrees for 25 to 30 minutes or until the crust is golden. Serve piping hot.
Hint: The filling for meat pies should always be cool before you put on the pastry. If it is warm, it will soften the shortening in the pastry and the crust won't be as tender and flaky.