Joe's Irish Beef and Guinness stew with Puff pastry and Poppyseed

Mon, 2 March 2020

1 kg of diced beef (good quality stewing dice)

25gr plain flour

oil

2-3 large onions

2 carrots

2 teaspoons of Worcester sauce

½ leek washed

2 teaspoons of tomato puree

1pint of Guinness

300mL stock (if using a stock cube be careful of the salt content)

2 tablespoons of sugar

salt and black pepper to season

 

Dice the onions carrot and leek. Then in a large bowl mix 25gr of flour with salt and black pepper.  then add the beef to the seasoned flour toss around until every chunk of meat is coated.

Heat some oil in a pan and fry the meat for a few minutes until browned. Place the meat into your stewing pot while you fry the onions/carrots and leeks in the same pan for a few minutes.

When everything is nicely browned tip into the pot, with the meat. Now add the other ingredients for the filling (beer, stock, Worcester sauce, tomato puree, sugar).

Once you've stirred it all together, feel free to taste, then bring to the boil and turn down to a slow simmer for 1.5 to 2 hrs or until the meat is nice and tender

While the stew cooks, cut out 4 rings of puff pastry (bought in is fine), use the serving bow to give you the ideal size

Make a nice design with a knife, coat with egg wash and sprinkle with, poppyseeds bake on a parchment lined tray in a pre-heated oven of 170c until puffed up and nicely browned

Now check that your meat is your stew is nice and tender, if you feel the sauce is to thin, strain the sauce into a pot and put on a rapid boil, it will thicken as it boils down, when it has reached required consistency add back to the meat and vegetables and mix well

Serve in a nice bowl, with some mash and topped with the puff pastry lid, enjoy!!