- 2 ½ pounds of boneless chuck roast beef, cut into 2-inch cubes
- 1 ½ teaspoons salt, divided
- ½ teaspoon black pepper
- 1/3 cup flour
- 4 tablespoons olive or canola oil
- 1 medium onion, peeled and chopped into ¼-inch dice
- 2 celery stalks only, cut into a ¼-inch dice
- 2 tablespoons brown sugar
- 3 garlic cloves, peeled and finely chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- One bottle of stout or spicy Belgian saison ale
- 3 ½ cups (28 ounces) of beef broth
- one 6-ounce can tomato paste
- 2 ½ cups peeled carrots cut in a ¼-inch dice
- 2 cups washed unpeeled red potatoes, cut into ½ inch dice
- 1 cup thawed frozen peas
- 2 tablespoons cornstarch dissolved in 1/4 cup water
- 1 12 x 8 piece of puff pastry, thawed according to instructions
- Egg wash – 1 tablespoon heavy cream combined with one egg
About this recipe
Frozen puff pastry usually comes with two sheets per box. Thaw according to directions. You will need one sheet for the recipe. Refreeze the remaining piece for future use.
Suggested beers – a chocolate stout such as Ahnapee Chocolate Milk Stout or Door County Brewery’s Biere de Seigle Rye Farmhouse Ale are good choices as well as Titletown Brewery’s Dark Helmet Schwartzbier.
Combine the fl our, ½ teaspoon salt and ½ teaspoon black pepper in a large zip lock bag. Place the cubed beef in the bag and shake to cover meat with fl our. Remove fl oured meat and set aside while preparing the Dutch oven. Discard the remaining fl our.
Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add half the meat and sear. Remove and place in a clean bowl. Add the additional oil as needed and brown the remaining meat. Place the meat in the bowl with the other half of seared beef.
Add the onion, celery, garlic and brown sugar to the pot that was used for the beef. Cook until the onions are translucent, about 4 minutes. Pour the beer into the pot. Add the beef, tomato paste, beef broth, thyme, rosemary and remaining salt. Cover and simmer for 35 minutes, stirring occasionally.
Add the potatoes and cook for 10 minutes on medium heat. Add the carrots and cook until carrots and potatoes are tender, about 15 more minutes. Add the thawed green peas. On medium heat, drizzle stew with the cornstarch and water mixture.
Simmer for 5 minutes until thickened. Serve or proceed with puff pastry topping.
TO SERVE WITH THE PUFF PASTRY TOP
Preheat oven to 375 degrees. Place the fi nished stew in clean round baking dish or Dutch oven. The stew should come up to about ½ inch of the top of the baking dish. Cut out a piece of puff pastry the size of the baking dish. Place on top of the stew. Brush the pastry with the egg and cream wash. If desired, cut out decorations from puff pastry scraps and place on top of the stew. Brush pastry with egg wash. Bake for 12 to 14 minutes or until pastry is golden brown. Serve immediately.