Don’t just drink Guinness…..cook with it too! Here is a terrific recipe, perfect for a St. Patrick’s Day celebration or for a day you just need a great heartwarming meal. Guinness is added to the base of a delicious beef stew that is brimming with fresh vegetables and herbs. Top the dish off with a puff pastry topping and your set. Plus, if you buy a six pack, you have plenty of Guinness left to enjoy with the meal!
GUINNESS BEEF STEW WITH PUFF PASTRY TOPPING
Serve as a hearty stew with crusty bread, or top with puff pastry to create a Guinness Pot Pie. 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.
2 ½ pounds of boneless chuck roast beef, cut into 2 inch cubes
1 ½ teaspoons salt, divided½ 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, ¼ inch dice
2 tablespoons brown sugar
3 garlic cloves, peeled and finely chopped
2 teaspoons dried thyme
1 teaspoon dried rosemary
One 11.2 ounce bottle of Guinness
3 ½ cups (28 ounces) of beef broth
one 8 ounce can tomato paste
2 ½ cups peeled carrots, 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
Puff pastry topping (optional)
1 12 X 8 piece (approximately 8 ounces) of puff pastry, thawed according to instructions
Egg wash – 1 tablespoon heavy cream combined with one egg
Combine the flour, 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 flour. Remove floured meat and set aside while preparing the Dutch oven. Discard the remaining flour.
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 45 minutes, stirring occasionally. Add the potatoes and cook for 15 minutes on medium heat. Add the carrots and cook until the 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 the puff pastry topping.
To serve with the puff pastry top
Preheat oven to 375 degrees. Place the finished 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 a shamrock from puff pastry scraps and place on top of the stew. Brush shamrock with egg wash. Bake for 14 to 16 minutes or until pastry is golden brown. Serve immediately.