nonstick spray coating
1 lb. lean boneless beef for stew, trimmed of separable fat and cut into 1/2-inch pieces
1 tsp. cooking oil
1 c. chopped onion
1 c. chopped celery
1 c. sliced carrots
1 c. cubed peeled turnip
1 1/2 c. tomato juice
3/4 tsp. dried thyme or basil, crushed
1/4 tsp. salt
1 tbsp. all-purpose flour
2 c. fresh or frozen cut green beans
1 tsp. skim milk
Pastry

Spray a large skillet with nonstick coating. Preheat over medium-high heat. Brown half the meat in skillet. Remove. Add oil. Brown remaining meat. Return all meat to skillet. Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, 1/8 teaspoon pepper and + cup water. Cover and simmer 50 to 60 minutes or until meat is nearly tender.

Combine the flour and 2 tablespoons water. Stir into skillet mixture. Cook and stir until thickened and bubbly. Stir in green beans. Spoon into a 1 1/2-quart casserole. Cover with pastry; flute edges. Brush with skim milk. Cut vents for steam.

Bake in 400°F oven for 30 minutes or until pastry is lightly browned and meat and vegetables are tender.

Pastry:

3/4 c. all-purpose flour
1/2 tsp. baking powder
3 tbsp. butter
3 tbsp. cold water

Pastry: Combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Sprinkle with cold water, one tablespoon at a time, stirring with a fork until mixture holds together. Form into a ball. On a floured surface, roll dough into a circle 1-inch larger than the top of the casserole.

Serves 6.

Time - Preparation Time: 40 minutes. Cooking Time: 1 hour and 20 minutes.