Description
This is a recipe my husband got from one of his co-workers. He absolutely loves this!
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
- ¼ cup vegetable oil
- 1 large yellow onion, coarsely chopped
- 1 (15 ounce) can Irish stout beer (e.g. Guinness®)
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can beef broth
- 1 tablespoon chopped fresh parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 pound round red potatoes, halved
- 3 carrots, cut into 1-inch chunks
- 1 (17.5 ounce) package frozen puff pastry, thawed and cut into quarters (Optional)
Instructions
- Combine flour
- salt
- and pepper in a shallow dish. Add beef pieces to flour mixture; toss to coat each piece evenly. Reserve remaining flour mixture for later.
- Heat oil in a large nonstick skillet over medium-high heat. Working in batches
- cook and stir beef in hot oil until browned on all sides
- about 10 minutes per batch. Transfer beef to a slow cooker.
- Cook and stir onion in the same skillet over medium heat until golden
- about 5 minutes. Add beer and garlic; bring to a boil for 1 minute
- scraping browned bits of food from the bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
- Mix beef broth
- parsley
- thyme
- and bay leaves into beef mixture in the slow cooker.
- Cook on Low until beef is almost tender
- 2 1/2 to 3 hours. Sprinkle in reserved flour mixture; stir well. Add potatoes and carrots. Cook on High until potatoes are tender
- about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut puff pastry sheets into quarters and arrange on baking sheets; pierce each square several times with a fork.
- Bake in the preheated oven until golden and crispy
- about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.
Prep Time: 30 mins
Cook Time: 4 hrs 15 mins
Total Time: 4 hrs 45 mins
Servings: 8