Aunty Mary’s Slow-Cooked Beef Potpie

Ingredients

• 4 cups beef stock or water
• ¾ cup cold water
• 2-²/₃ cups self-rising flour, sifted
• Pinch of salt
• 7 oz. lard, at room temperature
• 4 large potatoes, peeled and cut into 1-¼-inch chunks
• 3-½ Tbs. Worcestershire sauce
• + 7 more ingredients
• • 2 large onions, roughly chopped
  • ¼ cup vegetable oil
  • Salt and pepper
  • ½ cup all-purpose flour
  • 1 egg
  • 4 lb. beef for stew, such as skirt steak, boneless shank, brisket, or cheek, trimmed of excess fat (leave in all the gristle) and cut into 1-¼-inch cubes
  • A little milk

Shake the meat and the flour in a plastic bag with some salt and pepper, a quick way to coat the meat in flour with no mess. Heat a Dutch oven over medium heat and add the oil. When hot, fry the onions for about 3 minutes. Add the floured meat and cook until colored, about 10 minutes. Pour in th...

View full recipe at Fine Cooking