Beef Pot Pie

Beef Pot Pie

1 tbsp butter
2 tbsp olive oil
1 onion, chopped
1 lb lean beef sirloin, cut into small cubes
Garlic salt and pepper
2 tsp celery flakes
1/2 cup red wine
1 tbsp Better Than Bouillon Beef Base
Water
1 large potato, peeled and cut into 1/2-inch cubes
1 heaping cup frozen peas and carrots
1/2 cup sour cream
1 1/2 tbsp flour
1 box Pillsbury Piecrust Allready

Heat the butter and olive oil in a large skillet. Saute the onions until translucent and soft. Add the beef cubes and brown well, stirring occasionally. Season with garlic salt, pepper and celery flakes. Stir in wine, beef base and enough water to cover the meat. Bring to a boil, reduce heat and simmer until very tender, about an hour and a half. Add more water to keep the meat covered if needed. Stir in the potato cubes and cook until potato is just barely tender, about 15 minutes. Stir in the peas and carrots. Mix the sour cream and flour in a small bowl until smooth and then whisk it into the beef mixture, stirring constantly until smooth. Cook until slightly thickened.

Heat oven to 425^ F. Following instruction on piecrust box, use one of the crusts to line a deep dish pie plate. Using a slotted spoon, transfer the beef and vegetables to the pie plate. Pour enough gravy over the beef mixture to just cover it. Place the second pie crust over the beef and tuck the edges under the bottom crust. Crimp to seal. Cut 4 small slits into the top pie crust. Place the pie dish on a large cookie sheet lined with foil to catch any drips. Bake for 40 - 50 minutes or until crust is golden brown. Let stand 15 minutes before cutting.

Very good dinner.