1 1/2 lb Stew beef
1 Bay leaf
1 lb Diced carrots
1/2 lg Yellow onion; diced
1 c Mushrooms; quartered
1 lb Potatoes
12 oz Guinness Beer
1 1/2 qt Beef Stock; (up to 2)
1 tb Worcestershire sauce
2 oz Tomato paste; (1/4 c)
1 ts Coarse ground black pepper
Salt to taste
1/4 c Butter
1/4 c Flour
3 lg Sheets puff pastry
1 Egg
1/4 c Water
from Seanachies Pub & Restaurant
Directions: Brown beef in oil and drain off excess fat. Add Guinness, onion
and bay leaf. Add enough beef stock to cover and simmer. Add carrots and
more beef stock to cover. Bring back to simmer. Add potatoes and beef stock
if needed. Bring back to simmer. White the vegetables cook, make roux. Melt
butter in small skillet and whisk in flour. Cook over low heat, stirring
often, until the flour smells toasted and the roux is lightly browned. Add
tomato paste, Worcestershire sauce, black pepper, salt, and mushrooms to
stew. Add more beef stock if needed. When stew returns to a boil, whisk in
roux, a little at a time, until desired thickness is reached. Taste the
stew. Add salt and pepper to taste. Ladle stew evenly into six ovenproof
bowls. Cut large circles our of puff pastry using a salad plate as a guide.
The circle must be large enough 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 tear
the pastry. Beat the egg with water and brush this mixture over the top of
each pie. Bake at 350 for 10-15 minutes until the tops are browned. Serve
immediately. Yield: 6 servings
Yields
1 Servings