A hearty and flavourful stew topped with flaky, buttery puff pastry. Comfort food at its best!
Course: Main Course
Keyword: comfort food
Servings: 4
Ingredients
2tbspcanola oil
1kgchuck stewing meatcut into bite size pieces
2pinchessalt
4slicesbacondiced
2carrotspeeled and diced
3stalk of celery diced
3clovesgarlic minced
2tbsptomato paste
1tbspdried thyme
Salt and pepper to taste
1large canGuinness
2cups beef broth
2bay leaves
¼cupflour mixed in 1/3 cup waterfor thickening
2cupsmushroomsquartered
2cupspearl onionspeeled
2tbspWorchestershire sauce
1pkg of Tenderflake puff pastrythawed
flour for rolling out pastry
1/3cupmilk
Instructions
Preheat oven to 350 degrees.
Heat frying pan over high heat, add canola oil and working in small batches, brown the meat on two sides. Add to medium dutch oven.
Add bacon, carrots, celery and garlic to frying pan, sauté until onions are translucent. Stir in tomato paste, thyme and salt and pepper and add to dutch oven.
Add mushrooms, onions, Guinness, beef broth, bay leaves and flour/water mixture to dutch oven, stir, cover with lid and place in oven. Cook for 1 ½ hrs.
Ladle stew into 4 (14-ounce) ramekins, filling to one inch from the top. Let cool slightly.
Roll out thawed puff pastry on a lightly floured surface to a 1/8-inch thickness. Cut out 4 circles that are 1 inch wider than ramekins. Prick each pastry circle several times with a fork.
Brush a little milk around outside of ramekins. Top each ramekin with a puff pastry circle, pressing edges over sides to seal, making that pastry is taut. Brush pastry with a little milk.
Preheat oven to 375 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 35-40 minutes.