Heat oven to 375 degrees. In a large bowl combine beef stew, pepper and minced onion. Spoon stew into two prepared pie crusts. Top both with a pie crust top. Fold edges under and flute. Sprinkle both pies with Parmesan cheese and parsley. Cut 2 or 3 slits in crust to allow steam to escape. Bake 35 - 40 minutes or until crust is golden brown and stew is thoroughly heated.
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