PUFF PASTRY-TOPPED BEEF AND BEER STEW

It’s not easy to give stew a look of sophistication, but the puff pastry topping this beef and beer stew dressed it up nicely. On top of that (oh, I made a pun), the puff pastry was a delicious addition to the hearty stew. Thumbs way up!

Puff Pastry-Topped Beef and Beer Stew

spray olive oil

1 sheet frozen puff pastry, thawed

1 egg, beaten

1 tbsp water

1/2 cup all-purpose flour

1/2 tsp salt

1/4 tsp ground black pepper

2 tbsp olive oil, divided

2 tbsp butter, divided

1-1/2 lb steak (I used London Broil), cut into 1″ cubes

1 medium onion, chopped

1-1/2 cups matchstick carrots

1 celery stalk, sliced thin

1 tsp dried thyme

1 tsp dried oregano

1 cup beef broth

1 tbsp cornstarch

1 cup beer (I used non-alcoholic O’Doul’s)

2 tbsp Worcestershire sauce

1 cup grated Colby-Monterey Jack cheese blend

1) Preheat oven to 425 degrees

2) Lightly oil cookie sheet with spray olive oil; unfold puff pastry sheet and place on cookie sheet

3) In small bowl, beat egg and water; brush egg wash over puff pastry and bake in oven 12-15 minutes until golden brown; remove from oven, cut into 4 squares, and set aside

4) To large skillet (I used cast iron), add 1 tbsp olive oil (reserving 1 tbsp) and 1 tbsp butter (reserving 1 tbsp); heat to medium

5) Meanwhile, combine flour, salt, and pepper in shallow dish; dredge cubed beef in flour mixture; when skillet is hot, add beef to skillet and cook 7-8 minutes, stirring occasionally to lightly brown all sides; transfer beef to bowl and set aside

6) Add reserved 1 tbsp olive oil and reserved 1 tbsp butter to skillet; when butter melts, add onion, carrots, celery, thyme, and oregano; stirring occasionally, cook 7-8 minutes until veggies soften

7) Meanwhile, in small bowl dissolve cornstarch in beef broth; pour over vegetables in skillet, followed by beer; stir in Worcestershire sauce; return beef cubes to skillet and stir to combine; cover skillet with lid, reduce heat to low, and cook 30 minutes, stirring occasionally

8) Season stew with salt and pepper to taste and ladle into bowls; sprinkle cheese over each serving and top with a puff pastry square

Makes: 4 hearty entrees (for 6 lighter entrees, cut puff pastry into 6 pieces)

Recipe adapted from: Cast Iron Skillet: Big Flavors

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8 thoughts on “PUFF PASTRY-TOPPED BEEF AND BEER STEW

  1. Locaholic says:

    This looks really good! I made a beef and beer stew in the fall, it was delicious, the beer adds so much flavour. I love the addition of puff pastry on yours!

  2. What a brilliant idea! I’m making turkey soup and dumplings for a big gang on Sunday, but I always think that turkey soup looks so boring, regardless of how yummy it is. The pastry puff would be a perfect “dress-it-up” for any thick soup, wouldn’t it?

  3. This is nice, I have enjoyed your blog. Will be coming over more often.

  4. Lazy Suzan says:

    This looks like the perfect warm, winter meal.

  5. […] tamaraleighauthor.wordpress.com / reddit.com […]

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