Thursday, March 15, 2012

Guinness Crock Pot Beef Stew Over Puff Pastry

There are two things that come standard around here at St. Paddy's day, BBQ corned beef brisket, and beef stew. The stew comes together quickly and is off for a long roast in the crock pot making the meat tender and delicious. The Guiness adds a note at the end that you wonder what it is. I am sure once you try this it will be a keeper!

Guinness Beef Stew

1 lb beef stew meat
2 TBSP flour
1 cup Guinness
1 cup beef stock
1 lb baby carrots
2 potatoes diced
1 cup frozen peas
2 TBSP beef bullion or beef soup base
1/4 tsp salt
1 tsp salt
2 TBSP oil
1 box of puff pastry cut into triangles and baked for approx 25 minutes at 400 degrees or some nice crusty bread

In a large frying pan heat the oil. Toss the beef with the flour and brown. Season with salt and pepper. You don't need to cook the beef all the way through you are just looking for a nice sear. This takes about 3-5 minutes. Turn the beef around so all sides get browned.

Add the Guinness and beef broth and let bubble for another 2-3 minutes. The flour you added to the beef should thicken up the sauce.  Add to the crock pot along with all the veggies except for the peas. Cook in the crock pot on low for 8 hours or high for 4 hours. At the last minute add the peas and give the stew a mix. Let sit for about 5 minutes and serve over the puff pastry or bread. Note: I like a stronger beef flavor so I add the beef bullion to the gravy also.

Also I originally was going to stuff the puff pastry with the stew mixture and bake but opted to serve the stew over the puff pastry.

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