Tour de Root Veggies

Yesterday, the guy ringing up my groceries made the comment that it looked like I was going on the "Tour de Root Veggies."  In my cart were parsnips, turnips, carrots, and rutabaga.  And on the menu this week is UP Pasties (yesterday) and Baked Stew with Root Vegetables.  I've never tried either of the recipes or most of the root veggies so I figured it was time!

UP Pasties
Pastry:
5 cups all-purpose flour
2 cup shortening
1/2 cup butter
1 1/4 cups ice water
1 teaspoon salt

Filling:
1 pounds ground beef
1 pound mild pork sausage
2 1/2 cups potatoes, peeled and thinly sliced
2 carrots, diced
1 onion, chopped
1 cup rutabaga, peeled and diced
1 cup turnip, peeled and diced
1/2 cup diced parsnip
1 1/2 tablespoon salt
1 teaspoon ground black pepper
1 Tbs Worcestershire sauce
2 tablespoons milk or egg white

Directions

1. Sift flour, salt, and baking powder together in a bowl. Add shortening and butter; use a pastry cutter to cut in the shortening and butter. Add in the water a little at a time. Fold the mixture together until it forms a smooth dough.

2. Divide dough into 12 portions. Refrigerate dough for at least 30 minutes. Roll each ball out until about 1/4 inch thick.

3. Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with 1 cup of the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk or egg white, and make a small slit in each top to allow steam out.

4.Bake at 425 degrees for 45 minutes
For freezing extras, wrap cooked pasties in tinfoil. To reheat, place frozen, wrapped pasty in oven at 350 for 30 minutes, then unwrap and continue cooking for 30 minutes

*** Comments on recipe on seperate post.  See Review of Pasty Recipe.

Baked Stew with Root Veggies (from Taste of Home)
Tender beef and a medley of chunky veggies make this hearty stew a real family pleaser.
1 cup flour, divided
3/4 tsp salt
1/2 tsp pepper
2 lbs boneless beef chuck roast, cut into 1-inch cubes
1/4 canola oil
1 large onion, chopped
3 Tbs butter
2 garlic cloves, minced
5 cups beef broth
1 bay leaf
3 celery ribs
3 medium parsnips, peeled and chopped into 1-inch pieces
3 medium carrots, peeled and chopped into 1-inch pieces
1 rutabaga, peeled and chopped into 1-inch pieces

Directions:
1.  In a resealable plastic bag, combine 3/4 cup flour, salt and pepper.  Add beef, a few pieces at a time; shake to coat.  In an ovenproof Dutch oven, brown beef in oil in batches.  Remove; keep warm.

2.  In same pan, saute onion in butter until tender.  Stir in garlic, the remaining flour until blended.  Gradually add broth; stir in bay leaf and beef.  Bring to a boil.

3.  Cover; bake at 350 degrees for 1 hour.  Stir veggies into stew.  Cover; bake 1-1/2 to 2 hours longer or until beef is tender.  Skim fat and discard bay leaf.