I’m not really Irish, but I love holiday food. Also, my man is Irish, so I figured I would try to give him some of his favorite foods this weekend. Read: potatoes (mashed for me, please!), beef, and beer. This beef stew is hands down the best beef stew I’ve had/made. Mix in some of the crunchy buttery pastry topper, and it. is. heaven. Really.
Guinness Beef Stew with Puff Pastry Topper
What I used:
- 2 lbs trimmed beef chuck roast, cut into bite-sized pieces
- 1/4 cup flour (I always use white whole-wheat flour)
- salt, pepper
- 2 tbsp oil (I used grapeseed oil)
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 3 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup chicken broth (or water, or wine)
- 1 cup water
- 1 tsp beef better than bouillon
- 2 Tbsp tomato paste
- 1 can guinness
- 1 Tbsp worcestershire sauce
- 1 1/2 tsp crushed black peppercorns or ground black pepper
- 1 tsp dried thyme
- 1 tsp red pepper flakes
- 1 sheet defrosted puff pastry, cut into quarters
- 1 egg, beaten
What I did:
- Preheat the oven to 350 and heat a large dutch oven or soup pot with the oil over medium heat.
- Season the beef with salt and pepper and toss in a large ziploc with the flour. Shake off any excess flour and brown well in the pan in batches. It took me 3 batches to brown all of the beef without over-crowding.
- Remove the browned beef to a plate. Deglaze the pan (which should have a lot of burnt stuff on the bottom that you’ll want to scrape up) with the chicken broth. Add the juices and the brown bits from the bottom of the pan to a small sauce pan with the water. Bring the water to a boil and dissolve the better than bouillon and reserve that for later. Suuuuper flavorful.
- Add the onion, celery, carrot to the dutch oven and cook for about 5 minutes, stirring frequently until almost tender. Add the garlic and cook for another couple of minutes.
- Add the tomato paste and cook for 2 more minutes.
- Return the beef to the pot and add the bouillon broth, guinness, worcestershire sauce, thyme, and black pepper. Cover the pan and transfer it to the oven and cook for 1 hour.
- Remove from the oven, transfer the stew to oven safe bowls or ramekins (about 12-16 ounce capacity) and let cool completely (at least 1/2 hour).
- When ready to serve, preheat oven to 425.
- Preheat oven to 425 degrees.
- Roll out puff pastry large enough to cover the bowls/ramekins. Cut into equal squares. Lightly brush a 1-inch border around each square with a beaten egg. Invert pastry onto filled ramekins, pressing puff pastry sides to dish. Brush top and sides of pastry lightly with beaten egg.
- Freeze for 15 minutes. Remove from freezer and bake for 20 minutes until pastry is puffed and lightly browned.