BEEF POT PIE

2 ls. beef trimmed of fat and cut into l/2″ pieces
l tbsps. olive oil
l med onion diced about l cup
3 ribs celery, diced, about l-l/4 cups
3 carrots, peeled and diced, about l-l/4 cups
l small green cabbage, cored and cut into l” pieces
l lb. red or white potatoes, about 4 cups, scrubbed and cut into quarters or eighths depending on size, peel or not
2 tbsps. tomato paste
l/2 tsp. garlic granules (rehydrate in l tsp. water)
2 bay leaves
2 tbsps. sweet paprika
l tbsps. bouquet garni
l dash cayenne pepper
3 trbsps. flour
l/2 cup red wine vinegar
4 cups beef stock
l tsp. salt (omit if stock is salty)
In large heavy pot with cover heat the oil over high heat and brown gthe beef in 2-3 batches, don’t crowd. When beef is browned remove to plae. Saute onions in oil then add celery and carrots, stir to coat, add tomato paste and garlic, bay leaves, paprika and bouquet garni and pepper. stir and fry for a minute, add the cabbage and potatoes toss again. Lower heat cover and cook for l5 mins. Push the veggies to the side and add the flour. Stir the flour for l-2 mins making a paste then the beef back in and stir to coat beef and veggies. Blend in red wine vinegar, beef stock and salt, stirring constantly. Cover and simmer for as long as you want, though the stew will be readyd to eat or turn into apot pie in l hour.
Penzey’s spice book
See: Quick and easy biscuit pie topping” for cover under “Bread”