Top Review by Sackville
This was really lovely, although it does tend to bubble over after you put the puff pastry crust on so make sure you've got a tray lined with tin foil underneath for easy clean up! When I first tasted the sauce, I was worried because the Guinness really stood out and was quite bitter. But after a couple hours the flavours started to meld and made an amazing, thick gravy. I did add a bit of brown sugar about half way through to make it sweeter and take the edge off. I served this with Irish mashed potatoes on the side (potatoes mixed with sautéed cabbage).
- 3 tablespoons tomato paste
- 3 1⁄2 cups beef stock
- 4 lbs beef chuck, cut into 1 inch cubes
- 1 1⁄2 lbs white mushrooms
- 1 large yellow onion, peeled and sliced
- 6 cloves garlic, peeled and chopped
- 2 tablespoons fresh thyme
- 2 cups Guinness stout (or other dark stout)
- 1 1⁄2 cups flour
- salt and pepper
- 1 egg, for egg wash
- 1 lb puff pastry, frozen or homemade
Directions See How It's Made
- Preheat oven to 325 degrees.
- Put tomato paste into a large bowl and whisk in stock until paste is dissolved.
- Add beef, mushrooms, onions, garlic, thyme and stout.
- Stir well.
- Sprinkle flour over beef mixture and season with salt and pepper.
- Stir well.
- Transfer to a deep 10 1/2 x 12 1/2 ovenproof baking dish and cover with foil.
- Bake stirring occasionally until meat is very tender- 3 1/2- 4 hours.
- Beat egg with 1 tsp water in a small bowl.
- Roll out puff pastry on a lightly floured surface to about 1/4 inch thick and 2 inches larger than the baking dish.
- Remove baking dish from oven, remove foil and drape pastry over dish.
- Brush with egg wash.
- Return dish to oven and bake until pastry is puffed and deep golden brown- about 40 minutes.