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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
Angus chuck roast, cubed
1 half cup
butter or oil
medium yellow onion, chopped
garlic cloves, minced
corn starch dissolved in one fourth cup cold water
large carrots, peeled and chopped
medium sized red potatoes, chopped
stalks of celery, chopped
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