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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

1h 5 mins
1h 20 mins
Half
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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 portions
  • 1/8 cups oil, for background
  • 2 marrow, in bone, for background
  • 2 kilos beef rib, short for background
  • 1 white onion, cut into cubes for background
  • 5 cloves garlic, whole for background
  • 1 cup carrot, cut into slices for background
  • 1 cup leek, for background
  • 1 cup celery, for background
  • 1 cup Red wine, for background
  • 3 liters Water, for background
  • 1/2 cups bacon, finely chopped
  • 1/4 cups butter
  • 2 red onions, filleted
  • 2 tablespoons garlic, finely chopped
  • 3 cups mushroom, coffee
  • 3 tablespoons flour
  • 1 teaspoon oregano
  • 1/4 cups mashed tomatoes
  • 1/2 cups BBQ sauce
  • 1/2 cups dark beer
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 cups wheat flour
  • 1 kilo puff pastry, extended and cut to the size of the pan
  • 1 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Sabrina López
24/06/2018 14:01:05
Me quedo riquísimo

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