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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
Serves 8 - 10
- 4 pounds Angus chuck roast, cubed
- 1 half cup white flour
- 6 tablespoons butter or oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 3 cups beef broth
- 1 bottle Guinness Stout
- 2tablespoons corn starch dissolved in one fourth cup cold water
- 3 large carrots, peeled and chopped
- 3 medium sized red potatoes, chopped
- 4 stalks of celery, chopped
- 2 sheets puff pastry, thawed and cut to size
- 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.
- Saute onions and garlic in oil or butter and add to the meat.
- Combine beef broth, Guinness and corn starch mixture. Mix well and add to stew pot.
- Add chopped carrots, potatoes and celery to pot and bring to a simmer.
- Simmer, covered for one and a half hours and then uncover and simmer another half hour.
- 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.
- When ready to serve, ladle the stew into individual bowls and top with the baked puff pastry.
- This recipe was entered in the contest for Your Best Beef Stew