Beef Stew Pie

Beef Stew Pie 6 tablespoons all-purpose flour, divided 1-1/2 teaspoons salt 1/2 teaspoon pepper 1 pound boneless beef round steak, cut into 1-inch pieces 2 tablespoons vegetable oil 1/2 cup chopped onion 2 garlic cloves, minced 2-1/4 cups water, divided 1 tablespoon tomato paste 1/2 teaspoon Italian seasoning 1/2 teaspoon dried basil 1 bay leaf 2 cups cubed cooked potatoes 1-1/2 cups sliced cooked carrots 2 tablespoons minced fresh parsley Pastry for single-crust pie (9 inches) In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits. Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish. On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes. Yield: 4-6 servings.