Tender Guinness braised beef and vegetables topped off with flaky puff pastry creates flavorful personal pot pies.
Course: Main Course
1lbbeef chuckcut into bite size pieces
1Tbspall purpose flour
3/4tspground black pepper
1/4tspred pepper flakesoptional
1/2sheet puff pastry
Preheat oven to 350°F.
Add flour to a large plastic bag, add beef chunks and shake to cover. Transfer to a large platter, season with salt and pepper to taste.
Heat vegetable oil in a large oven safe pot (such as a 4-5 quart Dutch oven). Brown meat in batches, removing browned meat to a platter.
Add onion, celery, carrots, garlic and water to pot. Cook, stirring and scraping the bottom of the pot with a wooden spoon, until vegetables are tender. Add tomato paste, stirring for 1 minute. Return beef to pot, along with any juices, broth, beer, Worcestershire sauce and seasonings. Cover and cook in the oven for 1 hour.
Allow stew to cool completely before adding pastry topper, at least 30 minutes or overnight.
Preheat oven to 425°F.
Divide cooled stew between two: 16-oz ramekins.
Roll out puff pastry large enough to cover two dishes. Cut into equal squares. Lightly bright a 1-inch border around each square with a beaten egg. Invert pastry onto filled ramekins, pressing puff pastry sides to dish. Brush top and sides of pastry lightly with beaten egg.
Freeze for 15 minutes.
Bake for 15 minutes at 425°F, then reduce temperature for 400 and continue cooking for 5-10 more minutes or until pastry is puffed and lightly browned.