Cooking Instructions
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Step 1
Roughly dice the
Onion (1)
and mince the
Garlic (4 cloves)
.
Step 2
Slice your
Celery (3 stalks)
into small pieces and either half or quarter the
Mushrooms (10)
.
Step 3
Generously season the
Beef (905 g)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Add
Olive Oil (30 mL)
to a hot dutch oven/large pot. Brown the beef pieces on all sides in batches and once they're browned well, remove them with a slotted spoon and set them aside on a plate. Repeat until the beef is browned.
Step 5
Add the diced onions to the same pot and sauté them for a couple minutes until they turn soft and translucent.
Step 6
Add the garlic and sauté it for 2 minutes with the onions.
Step 7
Add the chopped celery and mushrooms to the pot and sauté them for a couple minutes.
Step 8
Next, add the
Tomato Paste (35 g)
,
Dried Thyme (1 g)
, and
Dried Rosemary (as needed)
. Season the veggies with some
Salt (to taste)
.
Step 9
Give everything a good stir then add the beef back into the pot along with all those juices. Pour in the
Guinness® Stout Beer (360 mL)
and
Beef Broth (480 mL)
and bring the stew to a boil.
Step 10
Measure in the
Brown Sugar (40 g)
and add
Bay Leaf (1)
to the stew then turn the heat down to a low simmer, cover the pot and let the stew slowly cook for about an hour.
Step 11
After about an hour, add the diced
Potatoes (480 mL)
to the stew. Put the lid back on and give the stew another 30 minutes on low heat.
Step 12
After the stew has simmered for 1.5 hours, mix
All-Purpose Flour (15 g)
in just enough water to dissolve it and stir it well to make sure there are no lumps. Bring the stew up to a rapid boil and slowly pour in the flour mix while stirring. It will start to thicken almost instantly.
Step 13
Once the stew has reached the consistency you like, turn the heat off, add the
Frozen Peas and Carrots (225 g)
, and
Fresh Parsley (1 handful)
.
Step 14
Preheat the oven to 400 degrees F (200 degrees C ) and thaw the
Puff Pastry (1 pckg)
according to the instructions on the pack. Roll out the puff pastry to get rid of the fold creases. Measure out the dishes you're going to use and cut the pastry.
Step 15
Fill the dishes with the stew and place a cut piece of puff pastry on top of each dish. Stretch the pastry gently and pinch it around the lip of the dish to prevent shrinkage during cooking.
Step 16
Brush the pastry lightly with egg wash-an
Egg (1)
whisked with
Water (15 mL)
. Pop the pot pies in the oven for 20 to 25 minutes until the pastry turns golden and crispy.
Step 17
After removing the pot pies from the oven, let them rest for 15 to 20 minutes before serving them, allowing the stew to cool a little.
