Left-Over Beef Stew Pot Pie

Olive oil
3 lbs. stew meat or cheap roast
3 large onions, chopped minced garlic, minced
1 bell pepper, chopped (optional)
Salt, pepper, garlic salt, garlic powder, onion powder
1-1/2 tablespoons parsley flakes
2 tablespoons prepared mustard
1-1/2 tablespoons garlic sauce (optional)
One (1-lb.) bag any frozen veggies
2 bay leaves
2-3 large potatoes, peeled and cut in 3/4 inch cubes
2 pie crusts (homemade or bought)

In a large heavy pot, put enough oil to coat the pot and brown the meat. If using a roast, cut into 2 inch cubes, removing as much fat as possible. Brown the meat; add onions when meat is half browned. Add garlic and bell pepper when onions are almost clear. When all the meat is well browned and the onions, garlic and pepper are tender, add the dry seasonings. Also add parsley, mustard and garlic sauce. Stir. Add frozen vegetables, one bag at a time to defrost. Add bay leaves. Cook covered for 30 minutes, then add cubed potatoes. Cook covered for about 2 hours, stirring every 10-15 minutes. The stew is done when the beef begins to fall apart when stirred. Remove the bay leaves.

Serve over rice and freeze leftovers.

For Meat Pie:
Sprinkle a little flour into pie shell. Pour the defrosted, left-over stew into the pie shell and cover with the second crust. Cut 5 slits into top to allow steam to vent out. Place the pie pan on a cookie sheet or foil in case it runs over. Bake in the oven at 350-400F. for about 30 minutes. Serve.

Yield: 4 servings as stew; 6-8 as pie

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Cajun Country -- New Iberia, Louisiana