Frank's Recipes! Beef Pot Pie 3

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Beef Pot Pie 3

2 lb. cubed beef
3 tablespoon flour
2 1/2 tsp. salt
1/8 tsp. pepper
2 tablespoon shortening
1/2 tsp. thyme
1/2 cup tomato juice
1 1/4 cup water
1/2 bay leaf
1 tsp. Worcestershire sauce
2 cup cubed potatoes
4 large carrots, peeled and cubed
1 large onion, chopped
1 pkg. pie crust mix
1/4 tsp. marjoram
1 tablespoon butter

Roll beef in mixture of flour, 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Brown in hot shortening. Sprinkle remaining flour and 1/4 teaspoon thyme over meat. Add tomato juice, 1/2 cup water, bay leaf, Worcestershire sauce. Simmer, covered until meat is almost tender, about 1 1/2 hours. (Can use leftover beef to reduce time.) Add vegetables (use all you like), 1/2 cup water and 1 teaspoon salt. Cover and simmer for 1/2 hour. Prepare crust using pie crust mix, 1/4 teaspoon thyme, 1/4 teaspoon marjoram and 1/4 cup water. Roll out on floured surface to size of casserole. Pour beef mixture into casserole dish, top with crust. Fold excess under edge, flute and score top. Bake at 400 degrees until crust is done, 25 to 30 minutes.