Ingredients: |
Ingredients: 3 Pepperidge Pastry sheets
1 egg, beaten with 1 T water
3 pounds well-marbled boneless beef chuck, cut into 2 inch chunks
2 cups plus 2 T all-purpose flour
Salt and pepper
5 T vegetable oil
6 garlic cloves, minced
5 [10.5 oz] cans beef consommé
3/4cup water plus 1/2 more for mixing with flour
1 cup Guinness stout
1 cup red wine
2 T tomato paste
1 tsp sugar
1 T dried thyme
1 T Worcestershire sauce
2 bay leaves
2 T butter
1 large onion, chipped
2 cups peeled and sliced carrots
3/4 cup frozen peas
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Directions: |
Directions:Place 2 cups of the flour in a shallow baking pan, season with a bit of salt and pepper. Dredge beef in flour, shaking off excess, then set aside.
Heat all but 1 T of the oil in heavy large pot over medium high heat. When oil is hot, add the beef chunks in a single layer to the hot pan, being careful not to crowd; brown beef on all sides - in batches if necessary. Once the meat is browned, remove to a plate and reserve. Lower heat and add garlic, scraping up any bits of meat on the bottom of the pan. Sauté garlic until softened but do not allow to burn. Add consommé, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire and bay leaves. Stir to combine. Bring mixture to a boil; then reduce heat to medium-low, cover and simmer for 2 hours, stirring occasionally.
While the stew is simmering, melt butter and remaining tablespoon of oil in a large pan over medium heat. Add onion and carrots. Sauté vegetables until golden, then add to the stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Adjust seasoning, if needed, with salt and pepper.
Mix 2 T flour with 1/3 cup cold water until smooth. Slowly add mixture to simmering stew to thicken. Add peas, cooking for several minutes more; then take stew pot off stove. Ladle the stew into 6 [2 cup] casserole dishes. Alternatively, pour stew into a 3 quart oblong dish.
To assemble and bake: Heat oven to 350º. Using one pastry sheet at a time [keep others refrigerated] unfold the pastry sheet on a lightly floured surface. With a rolling pin dusted with a little flour, roll sheet into a 12x14 inch rectangle. Cut the rectangle in half. With lightly floured hands, carefully fit the pastry half over an individual casserole dish. Trim edges of pastry leaving a 3/4 inch overhang. Fold the overhand under itself, creating a rim; press to seal - then crimp as desired. Repeat process with other 2 pastry sheets. Lightly brush pastry with egg wash.
Place casseroles on foil-lned rimmed baking sheets to catch spillovers. Bake for 40 to 45 minutes or until pastry is puffed, golden brown and filling is bubbly throughout.
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This recipe for Beef Pot Pie is from