Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
3 lbs beef, cut in sjmall cubes
3 tbsp butter or margerine
2 cps stock or bouillon
12 small whole onions, peeled
4 carrots, scraped and diced
1 (3 oz) can sliced mushrooms
1/2 tsp freshly ground pepper
3/4 cp red wine
1 sprig thyme
1/4 tsp crumbled leaf sage
1 tbsp dry parsley
pastry for top.
1 - Start oven at moderate (325 degrees F.)
2 - Melt butter or margerine in 3 qt flameproof casserole.
3 - Add beef, stir and cook 15 minutes.
4 - Add stock or bouillon.
5 - Cover and cook slowly in oven 1 hour.
6 - Add onions, carrots, mushrooms.
7 - Season with pepper.
8 - Cover and cook slowly 1/2 hour longer, or until vegetables are cooked and meat nearly done.
9 - Add wine and let sauce cook down, uncovered if too much remains.
10 - Add herbs and stir.
11 - Remove casserole.
12 - Coveeer top with pastry.
13 - Trim edge and press edge of pastry to rim of casserole with fork.
14 - Gash pastry top in small leaf-and-stem pattern in center to allow steam to escape.
15 - Turn oven up to hot (425 degrees F.).
16 - Bake 15 to 20 minutes until crust is golden.
Makes 8 servings