by Nancy Nicole
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my 13 recipes »
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Nancy Nicole's Notes:
4 pounds Angus chuck roast, cubed Ask a question about this ingredient
1 half cup white flour Ask a question about this ingredient
6 tablespoons butter or oil Ask a question about this ingredient
1 medium yellow onion, chopped Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
3 cups beef broth Ask a question about this ingredient
1 bottle Guinness Stout Ask a question about this ingredient
2tablespoons corn starch dissolved in one fourth cup cold water Ask a question about this ingredient
3 large carrots, peeled and chopped Ask a question about this ingredient
3 medium sized red potatoes, chopped Ask a question about this ingredient
4 stalks of celery, chopped Ask a question about this ingredient
2 sheets puff pastry, thawed and cut to size Ask a question about this ingredient
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.
Ask a question about this stepSaute onions and garlic in oil or butter and add to the meat.
Ask a question about this stepCombine beef broth, Guinness and corn starch mixture. Mix well and add to stew pot.
Ask a question about this stepAdd chopped carrots, potatoes and celery to pot and bring to a simmer.
Ask a question about this stepSimmer, covered for one and a half hours and then uncover and simmer another half hour.
Ask a question about this stepDuring 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.
Ask a question about this stepWhen ready to serve, ladle the stew into individual bowls and top with the baked puff pastry.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
So good! I had this for dinner tonight, and it was the perfect comfort stew.