Ingredients

The following ingredients have 4 Servings
  • 16 oz stewing beef
  • 12 oz dark beer
  • 2 cups beef broth
  • 2 sheets puff pastry (mostly thawed)
  • 1 cup frozen peas, carrots and bean medley
  • 1 cup onion (chopped)
  • 1/4 cup garlic (minced)
  • 1/2 cup red bell pepper (chopped)
  • 1/2 cup lemon (juiced)
  • 3 tablespoons paprika
  • 1 tablespoon sriracha
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh thyme
  • 2 tablespoon fresh parsley
  • 1 egg + 3 tablespoons water (whisked)
  • 3 tablespoons olive oil
  • salt & pepper (to taste)

Instruction

  • In a large soup pot, heat the olive oil until shimmering then add the beef cubes. Sear on all sides until golden brown, about 1-2 minutes. Do not cook the beef through - only sear it. Remove from the pot and set aside.
  • Using the oil and grease in the pan, saute the onions until tender then add the frozen vegetables. Stir in the veggies until mostly thawed then added the celery, peppers and garlic. Pour in the beer, sriracha and Worcestershire sauce and simmer until the liquid has reduced by half - about ten minutes. Season with salt and pepper.
  • Pour in the beef broth, lemon juice, paprika and brown sugar. Stir until combined and boiling, then reduce the heat and simmer for another ten minutes.
  • Preheat the oven to 375 F while the soup simmers. In a small bowl, whisk together the egg with some water. Arrange the seared beef into individual ramekins. Use a ladle to spoon the stew over the meat until the ramekins are filled.
  • Quickly cover each ramekin with a quarter of the puff pastry. Brush with the eggwash. Pop into the oven and bake for 10-15 minutes, until the pastry is puffed and golden. Let cool for 10-20 minutes prior to serving as the ramekins will be HOT. Enjoy!