Name: Beef Stew with Puff Pastry
Prep time: 145 min
Cook time: 80 min
Yield: 10
Cuisine: Internacional
Ingredients: 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.