Ingredients
- Beef stew meat (I actually used a pot roast that I cut into even sized pieces)
- ~6 Carrots
- ~3 small sweet potatoes (I used these because I had them to use. Regular potatoes would be fine)
- 1 medium onion
- 1 package sliced mushrooms
- Puff pastry
- Rosemary
- Flour
- Beef broth
- Beer (because why not. Feel free to omit).
- Butter (or whatever you use for sauteeing things. Olive oil, coconut oil, etc)
- Garlic
- egg wash (1 egg + some water, whisked together)
Instructions:
- Preheat oven to 375.
- Add your butter or butter-ish stuff to a large skillet. Put meat in. It's best to cook in two batches, so you don't over crowd. Turn it about until it's all nice and brown. Scoop it out of the pan onto a paper towel lined plate to wait its turn.
- Leave whatever drippings etc in the pan. Add in potatoes and carrots. Let them do their thing for about five minutes, until just barely starting to soften, then add the onions, garlic and mushrooms to the party.
- Once all the vegetables are softened, sprinkle with flour. Stir that around a bit until it's encorporated, then add in your liquid (beer + broth).
- Add in the meat.
- Let it cook for a bit to reduce some of the liquid and meld the flavors. Add more flour or liquid depending on consistency. You want it to be like a thick-ish stew.
- Cover with puff pastry, brush on egg wash.
- Bake at 375 for 15 - 20 minutes until golden and crispy.
- Eat.
Notes:
- I used carrots and sweet potatoes because that's what I had on hand. You can really throw just about any vegetable in there > and it'd work.
- Yes, I cook lots of things with beer. Feel free to not do beer, or to substitute wine. For tonights meal, I used Sierra Nevada Black IPA.