This recipe takes ordinary beef stew to a whole new level. The addition of the beer gives it a deep, rich flavor that’s perfect when you need a bowl of good old comfort food. You can substitute with beef round stew meat if that’s easier for you to find.
2 tablespoons extra virgin olive oil, divided
Flour, for dredging
Salt, to taste
Freshly ground black pepper
1/2 pound boneless beef chuck shoulder, cut into 2-inch pieces
1/4 medium onion, roughly chopped
1-1 1/4 cups low-sodium beef stock
1 small clove garlic, finely minced
1 teaspoon fresh thyme, roughly chopped
1 tablespoon flat-leaf parsley, roughly chopped
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons tomato paste
1/2 cup Guinness
3-4 ounces puff pastry (1/4 of one package), thawed in refrigerator for 1-2 hours
1 egg, beaten
1. In a medium stock pot or Dutch oven, heat 1 tablespoon oil over medium-high heat.
2. Pour flour out onto a plate and season with salt and pepper. Dredge beef in flour, coating well on all sides, shaking off excess flour. Add beef to pot and cook until browned on all sides. Transfer beef to a plate and set aside.
3. Return pot to medium heat and add remaining 1 tablespoon olive oil. Add onion and cook until softened, about 7-10 minutes. Add 1/4 cup stock to deglaze pan, scraping up browned bits from bottom of pan. Season with salt and pepper. Add garlic, thyme and parsley and cook for another 1-2 minutes (mixture will be thick). Add more stock if necessary.
3. Return meat to pan along with mustard, Worcestershire sauce and tomato paste. Cook for 2 minutes. Add remaining stock and Guinness. Reduce heat to medium-low, cover, and cook for 30 minutes. Uncover and cook for another 30 minutes, until meat is tender and sauce has thickened. Season with salt and pepper.
4. Preheat oven to 350°F. Place a 12-ounce soufflé dish on an aluminum foil-lined baking sheet.
5. Transfer mixture to prepared soufflé dish. Brush outside edge of dish with egg. Place puff pastry over top of filled dish, allowing to overhang about 1-inch. Press down to adhere and trim off any excess. Crimp edges of dough to form a nice edge all around dish. Brush top of pastry with egg and cut a few slits into top of pastry dough. Season with salt and pepper and bake for 20-25 minutes, until top is lightly golden brown. Serve warm.