Brown Stew Beef Pot Pie

May 12, 2022

Prep Time: 20 mins

Cook Time: 2 hours

Total Time: 2 hours 20 mins

Filling:

1 1/2 lbs Beef, cut into cubes

1/2 tbsp Garlic Powder

1/2 tbsp All Purpose Seasoning

1/4 tsp ground Ginger

1/2 tsp ground Pimento or about 6 seeds (aka All Spice Berries)

Dash of Salt

1/2 tsp Black Pepper

1 tbsp Soy Sauce

1 small Onion, chopped

1 small Sweet Pepper

2 cloves Garlic, minced fine

6 sprigs thyme

3 stalks Green Onions, chopped

3/4 cup Ketchup

2 tbsp Brown Sugar

Browning (optional)

1 cup frozen mixed Vegetables

3 medium Potatoes, cut into bite sized cubes

Oil

1 tbsp Oyster Sauce (optional)

Scotch Bonnet Pepper (optional)

2 tbsp Steak marinade (I used Dale's Steak marinade) (this is optional)

Crust:

2 box of refrigerated pie crust (2 count each), softened as directed on box

1 Egg, beaten

Directions:

Wash the beef using cool water, lime juice and vinegar. Pat dry of any excess water.

In a bowl add the beef, Garlic powder, All Purpose seasoning, ground Ginger, ground Pimentos, Salt, Black pepper, soy sauce, steak marinade, 1/2 of the chopped onions, 1/2 of the chopped peppers, 1/2 of the chopped Garlic, 3 sprigs of Thyme and 1/2 of the Green onions. Combine evenly and then add about 1/2 tbsp Browning to the beef (optional).

Allow to marinate for about 4hours-overnight.

Once the beef has fully marinated, heat a pot with enough oil to coat it over a medium high heat. Add the brown sugar and allow it heat up.

Once it starts foaming around the edges stir it constantly using a cooking spoon.

Add the marinated beef and all of the contents from the container once the sugar starts bubbling up. Do not allow your sugar to burn for too long as it may cause your food to taste bitter.

Stir the beef and allow it to brown for about 10 mins then cover pot with pot cover. Lower your heat to low. If there is any leftover seasoning in the container that the beef was seasoned in, then swish a little bit (about 1/2 cup) of water around in the container and then pour it in the pot.

Allow the beef to cook while occasionally stirring it about every 30 mins or so. Add the Scotch Bonnet Pepper whole and do not cut it. This will help to add some extra flavor.The beef should start releasing liquid while cooks, do not add any liquid to the pot unless your liquid dries out. Adding excessive liquid can cause your seasonings to drown out. If you must add liquid, add small amounts at a time and if you have beef stock on hand you can use this or water. Always ensure that there is enough liquid to keep the meat covered at least half way while it cooks. Allow it cook for about 1 1/2 hours or until it gets tender.

Once your beef starts getting tender, remove the Scotch Bonnet Pepper and add the potatoes and the remainder of your seasonings- 1/2 of the chopped onions, 1/2 of the chopped peppers, 1/2 of the chopped Garlic, 3 sprigs of Thyme and 1/2 of the Green onions. In addition add another tsp of All Purpose Seasoning, 1 tsp Garlic Powder, 1/4 tsp ground Pimento and 1/2 tsp Black Pepper to the pot and stir. At this point raise your heat to medium and if your pot needs more liquid go in with a small amount. You want to ensure that you have enough but not too much gravy (unless you prefer it this way off course, its up to you).

Allow the Potatoes to cook for about 10 mins then add your Ketchup, Oyster sauce and mixed Vegetables.

Once the potatoes are fully cooked, turn your stove off and set aside.

Preheat your oven to 425 degrees.

Prepare pie crusts as directed on box. I used 4- 6.5inch pie pans and cut the crusts to fit each bowl but you can use 2-9 inch pie pans or whatever you have on hand that you can use.

Line each pan with a piece of the big enough to fit and spoon in some of the stew beef.

Top with the second or next piece of crust, seal the edges using a fork and cut a slit in the top.

Brush the top with the eggs that was beaten. This will help to give the crust a nice golden brown color ice its done. Repeat these steps for the other pies.