Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp. olive or vegetable oil
  • 1 1/2 lbs. stewing beef
  • 1/2 cup onion (diced)
  • 2 cloves garlic (sliced)
  • 1/3 cup tomato paste
  • 1 standard bottle beer (lager recommended)
  • 1 large carrot (diced)
  • 1 large potato (diced)
  • Salt and pepper
  • 1/2 tsp. each thyme (oregano and basil)
  • 1 cup beef broth (divided)
  • 1 Tbsp. cornstarch
  • 400 g Puff pastry (2 blocks or sheets, thawed)
  • 1 egg

Instruction

  • In a large Dutch oven, heat 1 Tbsp. oil over medium-high heat. Add half the beef and cook, turning several times until seared. Remove to a plate. Add remaining 1 Tbsp. oil and brown the remaining beef and remove that to the plate as well.
  • Add onion and garlic to the pot and cook, stirring, until onion is softened. Add tomato paste and cook, stirring, for another minute. Add the beer, carrots and potato and 1/2 cup of the beef broth. Add the browned beef pieces. Stir to combine. Season with salt, pepper and spices. Bring to a boil, then reduce heat and simmer, covered for 30 minutes, or until beef and vegetables are tender.
  • After 30 minutes, combine the remaining 1/2 cup beef broth with the cornstarch and add to the pot. Cook uncovered, stirring, until sauce thickens. Spoon mixture in to an 8-inch cast-iron skillet or baking dish, place on a baking sheet and set aside to cool for 15-20 minutes.
  • Meanwhile, preheat your oven to 425° F. with rack in the centre of the oven. If your puff pastry is in a block, roll one block in to a square large enough to cover the top of your skillet, with a bit hanging over the edges. If desired, with the other sheet, roll into a rectangle and cut shapes from it using a leaf-shaped cookie cutter. When stew has cooled slightly, lay the rolled pastry sheet over top and then, if using, place the pastry leaves on top. In a small bowl, whisk together the egg with 1 Tbsp. of water and brush this mixture over the puff pastry.
  • Place in the oven (on top of the baking sheet) and bake for 15 minutes, then lower the oven temperature to 400° F. and bake for an additional 5-10 minutes until golden brown.
  • *Stew can be made ahead and refrigerated. Allow to come to room temperature before baking.