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Beef And Vegetable Pie

beef - other, pastry

4 pounds stewing beef cubes
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 cups beef stock
1 can (14 oz) tomato sauce
1 1/2 cups brewed coffee
4 teaspoons dried oregano
1 1/2 teaspoon granulated sugar
1 teaspoon (each) salt and dried thyme
1/2 teaspoon pepper
5 large potatoes; about 3 pounds
12 large carrots; about 2 pounds
6 onions; quartered
1 1/2 cups red wine
3 cups green beans; cut into 1-inch lengths
----PASTRY----
3 cups all-purpose flour
1 teaspoon salt
1/2 cup (each) cold butter and shortening; cubed
2 eggs
2 teaspoons white vinegar
ice water

In plastic bag, coat one-quarter of the beef in flour; shake off excess. In Dutch oven, heat half of the oil over medium-high heat; brown beef. Transfer to bowl. Repeat with remaining beef and flour in batches, adding remaining oil as necessary. Return all beef to pan. Add stock, tomato sauce, coffee, all but 1 teaspoon of the oregano, sugar, salt, thyme and pepper; bring to boil. Reduce heat and simmer for 1 hour. Peel potatoes and carrots; cut into 1-inch pieces. Add to pan along with onions and wine; cover and simmer for about 1 hour or until potatoes and carrots are tender. Remove from heat; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.) Stir in beans and remaining oregano. Divide between two 13- x 9-inch (12 cup) baking dishes. PASTRY: Meanwhile, in large bowl, combine flour with salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces. In measure and using fork, beat 1 of the eggs with vinegar until blended; add enough ice water to make 2/3 cup. Stirring briskly with fork, gradually add just enough of the egg mixture to flour mixture to make dough hold together. Divide in half. Wrap each in plastic wrap; refrigerate for at least 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 2 days.) - Roll out each piece to fit over casseroles, leaving about 1/2-inch overhang. Press to sides. Beat remaining egg and brush over tops. Cut steam vent in centre of each pie about 2 inches in diameter. Bake in centre of 400°F oven for about 45 minutes or until hot and bubbly and pastry is golden.

Contributor: Canadian Living - December, 1999

Yield: 12 servings

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