Ingredients
- Servings: 8
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
- 1/4 cup vegetable oil
- 1 large yellow onion, coarsely chopped
- 1 (15 ounce) can irish (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)
Recipe
-
Preparation Time: 30 mins
Cook Time: 4 hrs 15 mins
- combine flour, salt, and pepper in a shallow dish; add beef pieces. toss to coat each piece evenly. reserve remaining flour mixture for later use.
- heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. transfer cooked beef to a slow cooker.
- cook and stir onion in the same skillet used for beef until golden, about 5 minutes. add and garlic; bring to a boil for 1 minute. scrape browned bits of food from 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 slow cooker.
- cook on low until beef is almost tender, 2 1/2 to 3 hours. sprinkle in the reserved flour mixture; stir well. add potatoes and carrots.
- cook on high until potatoes are tender, about 1 hour.
- preheat oven to 400 degrees f (200 degrees c).
- arrange puff pastry on baking sheets; pierce each piece 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.
Ready Time: 4 hrs 45 mins
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