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Ingredientes
- 1Â 1/2 lb Stew beef
- 1 x Bay leaf
- 1 lb Diced carrots
- 1/2 lrg Yellow onion, diced
- 1 c. Mushrooms, quartered
- 1 lb Potatoes
- 12 ounce Guinness Beer
- 1Â 1/2 quart Beef Stock, (up to 2)
- 1 Tbsp. Worcestershire sauce
- 2 ounce Tomato paste, (1/4 c)
- 1 tsp Coarse grnd black pepper
- Â Â Salt to taste
- 1/4 c. Butter
- 1/4 c. Flour
- 3 lrg Sheets puff pastry
- 1 x Egg
- 1/4 c. Water
Direcciones
- Directions: Brown beef in oil and drain off excess fat. Add in Guinness, onion and bay leaf. Add in sufficient beef stock to cover and simmer. Add in carrots and more beef stock to cover. Bring back to simmer. Add in potatoes and beef stock if needed. Bring back to simmer. White the vegetables cook, make roux. Heat butter in small skillet and whisk in flour. Cook over low heat, stirring often, till the flour smells toasted and the roux is lightly browned. Add in tomato paste, Worcestershire sauce, black pepper, salt, and mushrooms to stew. Add in more beef stock if needed. When stew returns to a boil, whisk in roux, a little at a time, till desired thickness is reached. Taste the stew. Add in salt and pepper to taste. Ladle stew proportionately into six ovenproof bowls. Cut large circles our of puff pastry using a salad plate as a guide.
- The circle must be large sufficient to overlap the edges of your bowls by about 1-inch. Lay a pastry circle over each bowl and gently press it down around the outside edges. It should stick to the bowl. Try not to crack or possibly tear the pastry. Beat the egg with water and brush this mix over the top of each pie. Bake at 350 for 10-15 min till the tops are browned. Serve immediately.
- Yield: 6 servings
