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Burgundy Beef Pie


  • 3 lbs. lean beef steak cut in 1-lnch cubes
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 3 Tablespoons flour
  • 1 can beef consommé́
  • 1 cup dry burgundy
  • 1 large onion, sliced thin
  • 1 lb. fresh mushrooms, sliced
  • 3/4 cup chopped celery and leaves
  • 1-1/2 teaspoons dill weed
  • 1 bay leaf
  • 1 Tablespoon Worcestershire sauce
  • salt and freshly ground pepper
  • 1 unbaked 9-inch pie shell
  • Melted butter


Preheat oven to 350°.

In a large, heavy skillet, brown beef in butter and olive oil.

Sprinkle with flour. Stir in consommé́, burgundy, onions, mushrooms, celery, dill, bay leaf, Worcestershire sauce, salt and pepper.

Simmer 45 to 50 minutes.

Remove bay leaf. Pour into 2-quart casse­role and cover with pie crust.

Seal edges with fork.

Brush with melted butter and bake for 30 minutes or until crust is golden brown.

Serves 6.

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