Ingredients
1 pound stewing beef, cubed
Flour
1/2 tomato, chopped
2 small onions, chopped
1 small carrot, chopped
Clove of garlic
Worcestershire sauce
A-1 sauce
Salt and pepper
Pastry crust
Method
Dredge beef cubes in flour and braise in the oven in an uncovered pan. Saute’ tomato, onions, carrots, a clove of garlic in a skillet. Add to the braised beef, cover with water. Stew until tender. Season to taste with Worcestershire, A-1, salt, and pepper. Place in a pie dish and cover with a pastry crust. Bake until brown. Serve piping hot.
This recipe is from the Colonial Inn – Concord, Massachusets.