Beef Stew with Puff Pastry

Bounty
Bounty
This delicious beef stew is perfect if you want to become a chef. Warm and topped with puff pastry, with a filling of short rib in BBQ sauce, bacon, mushrooms, beer, and a touch of oregano. Totally delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/8 cups vegetable oil, for the broth
  • 2 bone marrow, in bone, for the broth
  • 2 kilos beef rib, cut for the broth
  • 1 white onion, cut into cubes for the broth
  • 5 cloves garlic, whole for the broth
  • 1 cup carrot, sliced for the broth
  • 1 cup leek, for the broth
  • 1 cup celery, for the broth
  • 1 cup red wine, for the broth
  • 3 liters water, for the broth
  • 1/2 cups bacon, finely chopped
  • 1/4 cups butter
  • 2 red onions, sliced
  • 2 tablespoons garlic, finely chopped
  • 3 cups button mushrooms, coffee
  • 3 tablespoons flour
  • 1 teaspoon oregano
  • 1/4 cups tomato purée
  • 1/2 cups BBQ sauce
  • 1/2 cups ale beer
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1/2 cups wheat flour
  • 1 kilo puff pastry, rolled out and cut to the size of the skillet
  • 1 egg, beaten for glazing
Preparation
1h 5 mins
1h 20 mins
Medium
  • Preheat the oven to 200° C.
  • For the broth, in a large deep pot, fry the marrow bones and short rib with the oil, cooking until browned. Add the onion, garlic, carrot, leek, and celery. Cook until the vegetables soften and take on a golden color.
  • Add the red wine all at once and let reduce for a few minutes, fill with water, and cook for 50 minutes. Remove from heat, set aside the short rib, and using a strainer and a Bounty® paper towel, strain the broth and set aside the liquid.
  • On a cutting board, remove the meat from the short rib bone, set the meat aside.
  • Heat a cast iron skillet over medium heat, cook the bacon until browned and it releases its fat, add the butter, onion, garlic, mushroom, the short rib you reserved earlier, and cook for a few minutes.
  • Add the flour, oregano, tomato purée, the reserved and strained broth, BBQ sauce, dark beer, season with salt and pepper, and cook until reduced by half and thickened. Remove, cool, and set aside.
  • Cover the preparation with puff pastry, seal, poke with a fork, and glaze with egg. Bake for about 25 minutes or until golden.
  • Remove from the oven, serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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