Recipe Time With Sharon: Homemade Beef Stew and Chicken Pot Pie

So many have asked for Sharon’s Chicken Pot Pie and Beef Stew recipe. This reminds me of my days in radio when we would do “radio recipe shows” FUN!! FUN!! The good old days of radio! Sharon just made a batch of the beef stew yesterday! WOW! AWESOME! The very best beef stew and chicken pot pie ever!

Sharon’s Slow-Simmered Beef Stew Recipe

TOTAL TIME: Prep: 30 min. Bake: 1-3/4 hours YIELD:4 servings

Ingredients
· 1-1/2 pounds beef stew meat (1-1/4-inch pieces)

· 3 tablespoons all-purpose flour

· 3/4 teaspoon salt

· 2 to 4 teaspoons canola oil, divided

· 2 teaspoons beef bouillon granules

· 2 teaspoons dried parsley flakes

· 1-1/2 teaspoons Italian seasoning

· 2 cups water

· 1 cup beef stock

· 3 medium potatoes (about 1-1/3 pounds), peeled and quartered

· 1 cup fresh mushrooms, halved

· 1 medium onion, cut into eight wedges

· 2 medium carrots, cut into 1-inch pieces

· 2 celery ribs, cut into 1/2-inch pieces

· Additional water, optional

Directions
· 1. Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan.

· 2. Add bouillon, herbs, 2 cups water and beef broth to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour.

· 3. Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes. Yield: 4 servings.

Sharon’s Homemade Chicken Potpie Recipe

TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

·         1 sheet refrigerated pie pastry

Directions

·         2. Transfer to a greased 9-in. deep-dish pie plate; place pastry sheet over filling. Trim, seal and flute edges. Cut slits in pastry. Bake 15-20 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.