Guinness Beer Beef Stew

You do not have to be Irish to love a great beef stew.

The Guinness beer adds a rich flavor to this delicious dish. I love to serve this in individual dishes and top it with a puff pastry to make it extra special.

INGREDIENTS

2 pounds stew meat

2 tablespoons all purpose flour

1 teaspoon course ground pepper

2 teaspoons Kosher salt

1 tablespoon vegetable oil

1 whole onion, chopped

1 cup carrot

2 cloves garlic, minced

2 tablespoons tomato paste

3 tablespoons water

1 cup beef broth

1 cup Guinness beer

1 tablespoon worcestershire sauce

1 teaspoon course ground pepper

2 teaspoons Kosher salt

1/4 to 1/2 teaspoon red pepper flakes

Pepperidge Farm Puff Pastry

2 cans beer, use your favorite

DIRECTIONS

1. Preheat oven to 350°F

2. Place stew meat in large zip lock bag, add in flour, salt and pepper. Shake to cover meat with flour.

3. In a large Dutch oven, heat vegetable oil over medium heat. Brown meat, remove to plate. Add in onion, carrots and garlic. until tender, about 5 minutes.

4. Stir in tomato paste and water, add back to pot browned meat including juice from plate. Stir in broth and beer, making sure to get brown bits from bottom of pot. Season with salt, pepper and red pepper flakes.

5. Cover with lid, place in oven and cook for 1 hour.

6. Ladle stew in to individual casserole dishes and top each dish with equal amounts of puff pastry, enough to hang over edge of dish. Brush pastry with egg wash and bake for 10 minutes at 425°F.

   Save room for dessert, a Cherry Galette and a scoop of vanilla bean ice cream. Serve warm or at room temperature, you can’t go wrong.