Retro Crock-Pot - English Beef Pot Pie

How safe is your crock-pot from boring old stew?  When my husband came home with stewing meat, the thought of making a basic beef concoction seemed mundane.  Yes, I was deft at a simple yet hearty combination of meat, vegetable, herbs and stock but I feared the look of disappointment from my kids for a dish that is fairly repetitive and lacking ingenuity.

Therefore, I consulted my 1970 Rival Crock-Pot Cook Book to find a recipe more inspired than just stew.  The English Pot Pie just adds a little flare to the standard.  A thick golden  biscuit crust turns an ordinary stew into a hearty meal in one (although I prepared salad as well).  With the addition of red wine and fresh thyme to the sauce, this made a truly satisfying dinner with minimal preparation.

English Beef Pot Pie
serves 4-6

Ingredients:
2 lb stewing beef (beef round, 1"thick)
3 Tbsp. flour
1 teaspoon salt
1/8 tsp. pepper
2 medium carrots, sliced
3 medium potatoes, peeled and cut in 1/2' chunks
1 large onion, sliced in 1/8's
1 can crushed tomatoes
1/2 cup red wine
1 cup stock
Biscuit Topping below*

Directions:
1.  Brown beef in medium saucepan.  Combine flour, salt and pepper, toss with meat to coat thoroughly.  Sir in remaining ingredients and mix.  Cover and cook on low for 8-10 hours or high 4-5 hours.
2.  One hour before serving, remove meat and vegetables from crock-pot and pour into shallow 2/12 quart baking dish.  Pre-heat oven to 425 degrees.  Cover meat mixture with biscuit topping.  Bake for 20 - 25 minutes.

Biscuit Topping
(if you have bisquick you can take a shortcut hear and make biscuits according to package directions)
Ingredients:
2 cups flour
1 teaspoon salt
3 tsp. baking powder
1/4 cup shortening
1/4 cup milk

Directions:
1. Mix dry ingredients.
2. Cut in shortening until mixture resembles coarse cornmeal.  Add milk all at one time; stir well.
3. Pat out on floured board,  roll out to cover baking dish.  Score with an X on top.