Hearty Beef Stew Topped with Puff Pastry
Beef Stew with Carrots and Peas Topped with Puff Pastry
Servings: 6 people
Ingredients
- 4 tbsp vegetable oil
- ¼ cup flour
- 1¼ lb stewing meat
- 2 tbsp tomato paste
- 1 cup chopped onions
- 1 cup red wine
- 5 carrots peeled and cut in ¼ inch rounds
- 1 cup peas frozen is ok
- 2 cups beef broth
- 1¼ cup water
- ½ tbsp dijon mustard
- 2 tbsp cornstarch mixed with ¼ cup water
- 1 tsp thyme leaves only, no stem
- 3 dried bay leaves
- 1 tsp salt
- 1 tsp pepper
- 1½ sheet puff pastry
- 1 egg mixed with 2 tbsp water
Instructions
- dredge meat in flour
- heat 2 tbsp oil in heavy bottom pot
- sear meat in batches, adding more oil as needed and place beef on side
- saute onion in pot for 3 minutes until translucent
- deglaze with red wine
- add beef broth and water
- add tomato paste, thyme, salt and pepper
- put beef back into pot
- add bay leaves
- mix cornstarch with ¼ cup water and add to pot
- add dijon mustard
- bring to boil then reduce heat to simmer and cover
- simmer for 45 minutes then skim fat off top
- cover and simmer for another hour
- add carrots and simmer for 30 minutes
- add peas and simmer for another 15 minutes until beef is fork tender
- you may need to simmer for an extra 15 minutes, you want the meat to be tender when pierced with a fork
- remove bay leaves and spoon stew into individual tureens
- roll puff pastry a little and cut out rounds that are just bigger then top of tureens
- place puff pastry on each tureen and press to seal, cut a small slit on top to release steam, brush with egg wash and place on baking sheet
- bake on middle rack at 400 for 15 minutes until golden brown
Notes
You do not have to serve the stew in individual tureens, you can simply skip that step and serve the soup without the puff pastry on top. This will save time and the stew will be delicious. Serve with mashed potatoes or buttered noodles.