Categories: Entree, Soup, Stew, tried and true

Ingredients

• 3 tbs tomato paste
• 3 1/2 cup beef stock
• 4 lbs beef chuck cut into cubes
• 1 1/2 lb white mushrooms, quartered
• 1 large yellow onion, sliced
• 6 cloves garlic, chopped
• 2 tsp fresh thyme leaves, chopped
• 2 cup Guiness Stout
• 1 1/2 cup flour
• salt
• peppper
• 1 egg
• 1 lb frozed puff pastry, thawed

Directions

1. eheat oven to 325.

2. Put tomato paste in a large bowl, add stock, and stir until paste dissolves.
3. Brown beef over high heat, drain

4. Add mushrooms, onions, garlic, thyme, and stout, to broth stir well. Add beef. Sprinkle flour over, season with salt and pepper, and stir well.

5. Transfer to a deep 10 1/2 × 12 1/2 baking dish set on a large baking sheet. Cover with foil and bake, stirring occasionally, until very tender, 3 1/2-4 hours. At about 2.5 hours, I generally taste and adjust seasoning; I sometimes find it needs a touch more acid, so I’ll add some red wine vinegar.

6. Beat egg and 1 tsp water together and set aside.

7. Roll puff pastry onto lightly floured surface to a 1/4" thickness, 2" wider than the baking dish. Uncover stew, and drape pastry over dish. Brush with egg wash. Return to oven and bake until buffed and golden brown, about 40 minutes.

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