Recipe Details
Ingredients
-
½cupall-purpose flour
-
1teaspoonsalt
-
½teaspoonfreshly ground black pepper
-
3poundsboneless beef chuck, trimmed and cut into 1 1/2-inch pieces
-
¼cupvegetable oil
-
1largeyellow onion, coarsely chopped
-
1(15 ounce) canIrish stout beer (e.g. Guinness®)
-
4clovesgarlic, chopped
-
1(14.5 ounce) canbeef broth
-
1tablespoonchopped fresh parsley
-
2sprigsfresh thyme
-
2bay leaves
-
1poundround red potatoes, halved
-
3carrots, cut into 1-inch chunks
-
1(17.5 ounce) packagefrozen puff pastry, thawed and cut into quarters (Optional)
Cooking Directions
-
Combine flour, salt, and pepper in a shallow dish. Add beef pieces to flour mixture; toss to coat each piece evenly. Reserve remaining flour mixture for later.
-
Heat oil in a large nonstick skillet over medium-high heat. Working in batches, cook and stir beef in hot oil until browned on all sides, about 10 minutes per batch. Transfer beef to a slow cooker.
-
Cook and stir onion in the same skillet over medium heat until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute, scraping browned bits of food from the bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
-
Mix beef broth, parsley, thyme, and bay leaves into beef mixture in the slow cooker.
-
Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in reserved flour mixture; stir well. Add potatoes and carrots. Cook on High until potatoes are tender, about 1 hour.
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Cut puff pastry sheets into quarters and arrange on baking sheets; pierce each square several times with a fork.
-
Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories738 | |
% Daily Value * | |
Total Fat 49g |
62% |
Saturated Fat 14g |
71% |
Cholesterol 77mg |
26% |
Sodium 678mg |
29% |
Total Carbohydrate 47g |
17% |
Dietary Fiber 3g |
11% |
Total Sugars 3g |
|
Protein 28g |
55% |
Vitamin C 9mg |
10% |
Calcium 42mg |
3% |
Iron 5mg |
28% |
Potassium 619mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved