Beef Pot Pies For Freezing

Filling
2 Lb. stew beef
2 Tbsp. flour
1 Medium onion
1/2 Clove garlic (or 1 tsp. garlic powder)
5 Tbsp. vegetable oil
4 Cubes beef bouillon
6 Cups water
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
med potatoes
1 c carrots
1 c frozen peas

Crust
2 c flour, sifted
1 tsp. salt
2/3 c vegetable shortening (not oil)
6 tbsp. water

Filling
Cut stew beef into 1/2-inch cubes. Dice the onion and mince the garlic.

Heat oil in a pot large enough to contain all ingredients, including the water.
While it heats, coat beef with flour. Brown beef a few pieces at a time,
removing each piece as it browns.

Add onion and garlic to pan drippings and cook, stirring occasionally, until the
onion starts to turn transparent.

Add water and bouillon, then all other ingredients except the vegetables. Cover
and heat to boiling. Reduce heat to a slow simmer and allow to cook around 1 1/2
hours, stirring occasionally.

While this cooks, chop potatoes and carrots into 1/4-1/2-inch chunks. At the end
of the simmering time, stir in these ingredients and simmer 20 minutes more. Add
peas and simmer 7 minutes more. Check beef and vegetables for tenderness and
simmer longer if necessary.

Crust

Sift flour and salt into a 4-quart bowl. Cut in the shortening with a pastry
cutter or two knives until reduced to pieces about the size of peas.

Sprinkle water over the flour, one tbsp. at a time, and stir in. Stop when dough
is moist but not sticky.

Gather dough into a ball and divide into 8 pieces.

Assembling the pies:

Obtain 8 aluminum foil tart pans (they specify 5 inches in diameter and 1 1/4
inches tall; this size doesn't seem to be available any more). Divide the
filling evenly among the pans; each pan should end up not quite full (chunks of
food can stick up a bit above the top).

For each pie, roll out a piece of dough between two sheets of wax paper until it
just covers the top of the pan. Peel it out of the waxed paper, place it on top
of the pan, and pinch the crust around the edges so that it adheres. Punch a few
holes in the center with a fork and lightly dust with flour.

Place each pan in a freezer bag and freeze.

Cooking a pie:

Preheat oven to 450 degrees.

Place still-frozen pie(s) on a cookie sheet and bake 40-45 minutes or until
crust is well browned.