Serves: 4
Total Calories: 738

1/3 cup flour
2 pounds beef round steaks trimmed and cubed
1 cup onion chopped
3 tablespoons vegetable oil
1 1/2 cups water
1 cup celery chopped leaves
2 tablespoons Worcestershire sauce
1 teaspoon marjoram dried, crushed
1 teaspoon thyme dried, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper
frozen pie crust Pastry for single-crust pie
1 tablespoon milk

Place flour in a plastic bag add beef, a few cubes at a time, and shake until beef is well coated.

In a 5-quart Dutch oven over medium-high heat, brown beef and onion in hot oil, stirring frequently, until beef is no longer pink inside and onions are limp. Add water, celery leaves, Worcestershire sauce, marjoram, thyme, salt, and pepper. Over high heat, bring to a boil reduce heat to low, cover and simmer for 1 1/2 hours until meat is tender.

Heat oven to 450°. Pour hot meat mixture into a 1-quart casserole. On a lightly floured surface, roll pastry dough 1/2 to 1 inch larger than top of casserole dish. Place on top of casserole dish. Trim pastry and flute edge cut slits to permit steam to escape during baking. Cut decorative shapes from the leftover dough. Brush milk on crust arrange shapes on top. Bake for 15 to 20 minutes until crust is golden brown.

Nutritional Facts:

Serves: 4
Total Calories: 738
Calories from Fat: 394

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