Beef Stew Pie

6 tablespoons flour, divided

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 pound stew or stir fry meat

2 tablespoons vegetable oil

1/2 cup onion, chopped

2 garlic cloves, minced

2 1/4 cups water, divided

1 tablespoon tomato paste

1/2 teaspoon Italian seasoning

1/2 teaspoon basil

1 bay leaf

2 cups potatoes, cubed and cooked

1 1/2 cups carrots, sliced and cooked

2 tablespoons minced fresh parsley

Pastry for single-crust pie (9 inches)

In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper.  Add beef and shake to coat.  In a large skillet, saute beef in oil until browned.  Add onion and garlic and cook until onion is tender.  Add 1/4 cup water, stirring to scrape browned bits.  Combine 1 1/2 cups water, tomato paste, Italian seasoning and basil.  Stir into skillet.  Add bay leaf.  Bring to boil.  Reduce heat; cover and simmer for 1 1/4 to 1 1/2 hours or until meat is tender.
Preheat oven to 425 degrees.  Combine remaining flour and water and stir until smooth.   Gradually stir into meat mixture.  Bring to boil; cook and stir until thickened and bubbly.  Discard bay leaf.  Stir in potatoes, carrots and parsley.  Transfer to greased 2 quart baking dish.  Roll out pastry to fit dish.  Place over the filling, cut slits in the top and bake for 25 to 35 minutes or until golden brown.  Let stand 10 minutes before serving.  4 to 6 servings.