Prep 15 mins
Cook 8 hrs
This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol' city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup.
- 2 -3 lbs beef roast
- 1⁄4 cup flour
- 1 teaspoon steak seasoning (I use Famous Dave's)
- 2 large onions
- 4 garlic cloves
- 3⁄4 cup carrot, baby
- 2 tablespoons butter
- 12 ounces mushrooms, sliced
- 1 pint beef stock
- 10 1⁄2 ounces beefy mushroom soup
- 12 ounces ale
- salt and pepper
- 1⁄4 cup flour
- pastry dough, puff ready made
- Mix flour and seasoning in a shallow bowl.
- Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
- Brown the beef on all sides, remove.
- Rough chop onions and garlic and add to the pan, heating until soft.
- Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
- Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
- Melt butter in a large saute pan, and cook the mushrooms.
- Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
- Prepare puff pastry as directed on the package, baking until risen and golden.
- Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.
This was lovely. We actually used a pressure cooker which cut the cooking time to approx 3 hours (big timer saver there) although I imagine this won't have effected the flavour at all. I was forced to make a couple of small changes unfortunately but I do not believe this will have made an impact. Used Cajun seasoning in place of steak as I couldn't find my steak seasoning and used cream of mushroom soup as I was unable to find a beefy mushroom soup. I served up my pies in ramekins and opted not to precook the pastry, but instead cooked the pastry on the ramekins. All in all a yummy, hearty dish that we all enjoyed. Made for Phototag Summer.