1 double crust pie pastry (without sugar) or enough puff pastry to cover the top of your dish
1 lb good quality stew meat, preferably organic, grass fed, cut into bite sized pieces, tossed in flour
1 very large or 2 medium onions, diced
1 1/2 T olive oil
1 T beef bouillon or 2 OXO beef cubes
1 1/2 t Kosher or sea salt
1/4 t freshly ground black pepper
splash of Worcestershire sauce, if desired
cold water (or beef stock-if using stock, omit the beef bouillion or add less)
1 egg white, beaten with 1/2 t water (for brushing pie crust or puff pastry)
Saute the onions in the olive oil in a heavy pot until translucent. Remove from pot and set aside. Add more oil to the pot if needed. Over high heat, add half the meat and sear quickly, until slightly browned and then remove and set aside. Repeat with the remaining meat, but instead of removing it add the other meat and onions back into the pot. Continue to saute for about 5 min so that the flour is cooked and brown; then add enough water or stock to make a gravy, but not so much that it won’t all fit in the pie dish.
Add the bouillon/OXO cubes and salt (taste a little of the gravy so that you don’t over salt it). Simmer over low heat for 30 min or so, then remove from heat. Let cool slightly. Place the bottom pie shell in a dish, and fill with the stew, then place the pastry on top. (Or place stew directly in dish and top with puff pastry if using.) Brush with slightly beaten egg white and water. Bake pie in crust, in preheated oven, near the bottom, at 400º F for 30 min, then move to the center of the oven for another 15 min or until golden brown. (For puff pastry version, bake at 400º F for 25 – 30 min or until golden brown and risen. Serve with gravy, mashed potatoes (made with butter and half and half) and peas. Serves 4 – 6.