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Recipe of Beef stew with puff pastry
Bounty

Bounty

Recipe of Beef stew with puff pastry
Bounty

Bounty

Recipe of Beef stew with puff pastry
Bounty

Bounty

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Beef stew with puff pastry

1 h 5 min
1 h 20 min
Not so easy
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This delicious stew of meat is ideal if you want to become a chef. Warm and covered with puff pastry, with a filling of short rib in BBQ sauce, bacon, mushrooms, beer and a touch of oregano. Totally delicious
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Ingredients

10 servings
  • 1/8 of Cup of oil for background
  • 2 pieces of marrow in bone, for background
  • 2 kilos of beef rib short for background
  • 1 piece of White onion cut into cubes for background
  • 5 cloves of garlic whole for background
  • 1 Cup of carrot cut into slices for background
  • 1 Cup of leek for background
  • 1 Cup of celery for background
  • 1 Cup of Red wine for background
  • 3 liters of Water for background
  • 1/2 Cup of bacon finely chopped
  • 1/4 of Cup of Butter
  • 2 pieces of red onion filleted
  • 2 spoonfuls of garlic finely chopped
  • 3 cups of mushroom coffee
  • 3 spoonfuls of flour
  • 1 teaspoonful of oregano
  • 1/4 of Cup of tomato puree
  • 1/2 Cup of BBQ sauce
  • 1/2 Cup of dark beer
  • 1 tablespoon of Salt
  • 1 tablespoon of black pepper
  • 1/2 Cup of wheat flour
  • 1 kilo of puff pastry extended and cut to the size of the pan
  • 1 piece of egg shake for varnishing

    Preparation

    Preheat the oven to 200 ° C.
    For the bottom, in a large and deep pot, fry the bones of marrow and short rib with the oil, cook until golden, add the onion, garlic, carrot, pore and celery. Cook until the vegetables soften and have a golden color.
    Add the red wine at once and let it reduce for a few minutes, fill it with water, cook for 50 minutes. Remove from heat, save the short rib and with the help of a strainer and a absorbent paper towel Bounty®, strain the bottom and reserve the liquid.
    On a board, remove the meat from the bone of the short rib, reserve the meat.
    Heat a cast iron skillet over medium heat, cook the bacon until golden brown and release the fat, add the butter, onion, garlic, mushroom, short rib that you previously reserved and cook a few minutes.
    Add the flour, the oregano, the tomato puree, the bottom you reserved and colas, the BBQ sauce, the dark beer, season with salt and pepper, cook until it is reduced to half and thick. Remove, cool and reserve.
    Cover the preparation with puff pastry, close, chop with a fork and varnish with egg. Bake about 25 minutes or until golden brown.
    Remove from the oven, serve immediately.

    PRESENTATION

    Serve your stew directly in the pan.

    TIPS

    Remember that the filling has to be soft and fully cooked before putting the puff pastry. Let cool before covering with puff pastry, so it does not soak too much.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1396
    kcal
    70%
    Carbohydrates
    67.6
    g
    23%
    Proteins
    62.5
    g
    125%
    Lipids
    94.2
    g
    145%
    Fiber
    6.5
    g
    13%
    Sugar
    13.7
    g
    15%
    Cholesterol
    191
    mg
    64%
    Esha
    Rate this tip
    Ratings (1)
    Sabrina López
    24/06/2018 14:01:05
    Me quedo riquísimo

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