1 pound stewing beef, cubed
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


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.   

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