Instructions: Spread beef on board. Combine garlic powder, dill, paprika, chili powder and flour and coat meat well. Brown slowly in oil in heavy skillet. Remove to large sauce pan. Add beef broth and water to saucepan, cover tightly and cook on simmer 45 minutes. Pare carrots and cut into diagonal chunks, cut celery in 1 inch pieces. Peel onions. Parboil vegetables 5 minutes. Drain and add to meat. Cover tightly again and continue cooking until meat and vegetables are just tender. Turn into a baking dish 10x 6 and cover with herb crust.

Bake at 425 degrees F, 25 minutes or until crust is crisp and richly browned.

Herb Crust

1 /12 cups sifted all purpose flour
3/4 tsp seasoned salt
1/4 tsp rosemary and 1/2 tsp thyme (or use 3/4 tsp mixed Italian herbs)

1/2 cup shortening
3 to 4 TB cold milk

Combine flour, seasoned salt, tsp rosemary and thyme (or herbs) Cut in shortening. Add cold milk, just enough to hold pastry together. Roll to fit top of baking pan. Place over meat filling, crimp edges and cut a few slits on top to vent steam while baking.

Makes 5 or 6
servings.

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