Author Notes
It is my experience that baking the puff pastry on its own, instead of atop the stew, yields a crisper and more lofty topping. Enjoy! —Nancy Nicole
Ingredients
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4 pounds
Angus chuck roast, cubed
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1 half cup
white flour
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6 tablespoons
butter or oil
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1
medium yellow onion, chopped
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4
garlic cloves, minced
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3 cups
beef broth
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1 bottle
Guinness Stout
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2tablespoons
corn starch dissolved in one fourth cup cold water
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3
large carrots, peeled and chopped
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3
medium sized red potatoes, chopped
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4
stalks of celery, chopped
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2 sheets
puff pastry, thawed and cut to size
Directions
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Coat cubed meat in flour. Brown in melted butter or oil. Do this in batches and don't crowd the pan. Put browned meat in large stew pot.
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Saute onions and garlic in oil or butter and add to the meat.
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Combine beef broth, Guinness and corn starch mixture. Mix well and add to stew pot.
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Add chopped carrots, potatoes and celery to pot and bring to a simmer.
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Simmer, covered for one and a half hours and then uncover and simmer another half hour.
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During the last half hour, decide what bowls you are serving in and cut the thawed puff pastry to fit the bowls. Bake pastry according to directions on package on a baking sheet.
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When ready to serve, ladle the stew into individual bowls and top with the baked puff pastry.
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