2 lb. cubed beef
3 tablespoons flour
2-1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons shortening
1/2 teaspoon thyme
1/2 cup tomato juice
1-1/4 cups water
1/2 bay leaf
1 teaspoon Worcestershire sauce
2 cups cubed potatoes
4 large carrots, peeled and cubed
1 large onion, chopped
1 package pie crust mix
1/4 teaspoon marjoram
1 tablespoon butter
Roll beef in mixture of flour, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Brown in hot shortening. Sprinkle remaining flour and 1/4 teaspoon thyme over meat. Add tomato juice, 1/2 cup water, bay leaf, Worcestershire sauce. Simmer, covered until meat is almost tender, about 1-1/2 hours. (Can use leftover beef to reduce time.) Add vegetables (use all you like), 1/2 cup water and 1 teaspoon salt. Cover and simmer for 1/2 hour. Prepare crust using pie crust mix, 1/4 teaspoon thyme, 1/4 teaspoon marjoram and 1/4 cup water. Roll out on floured surface to size of casserole. Pour beef mixture into casserole dish, top with crust. Fold excess under edge, flute and score top. Bake at 400 degrees until crust is done, 25 to 30 minutes.