Recipe compliments of Rick and Lynne
| Cuisine: English/Irish | Type: Stew | Serves: 4 |
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Source:
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Saveur, number 65 |
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Attributes:
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Comments:
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This recipe is half the original. |
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Serving Suggestions:
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Ingredients:
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1-1/2 tbs. tomato paste 1-3/4 cups beef broth (1 14 oz. can) 2 lbs. beef chuck, cut into 1" cubes 3/4 lbs. white mushrooms, cleaned and quartered 1 medium yellow onion, peeled and sliced 3-4 cloves garlic, peeled and chopped 1 tbs. fresh thyme leaves, chopped 1 cup Guinness stout 3/4 cup flour Salt & freshly ground black pepper 1 egg 1 sheet frozen puff pastry, thawed |
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Instructions:
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1. Preheat oven to 325°F. Put tomato paste into a large bowl, add stock and stir until combined. Add beef, mushrooms, onions, garlic, thyme and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper and stir well. 2. Transfer to a deep baking dish set on a large baking sheet. Cover dish with foil. Bake, stirring occasionally until meat is very tender, 3-1/2 to 4 hours. 3. Beat egg with 1 tsp. water in a small bowl and set aside. Roll puff pastry out on a lightly floured surface, somewhat larger than the dish. 4. Remove the baking dish from the oven and uncover. Drape pastry over the dish and brush with egg wash. 5. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearmint sprigs, if desired. |
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Related recipes:
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None |
2003-02-26