Pastry-topped Beef Stew
Ingredients
- Ingredients
- 800 grams Beef (shoulder)
- 3 Tbsps Tomato paste
- 3 Tbsps Worcestershire sauce
- 4 Tbsps vegetable oil
- 2 onions
- 200 grams carrots
- 1 pc Celery root
- 2 bay leaves
- 3 cloves
- 2 Juniper berries
- 3 allspice
- salt
- freshly ground pepper
- 200 grams peeled Chestnuts (frozen)
- 500 milliliters Beef broth
- 200 milliliters Red wine
- cornstarch (as desired, to thicken gravy)
- 200 grams Puff pastry dough (frozen)
- egg yolks (to brush pastry)
Preparation steps
Cut carrots and celery root into small cubes. Peel onion and finely chop. Cut beef into bite-size cubes and sear on all sides in hot oil in a wide pan. Stir carrots and celery root into pan and sauté briefly. Stir onions into pan and season with salt and pepper. Stir tomato paste and Worcestershire sauce into pan and sauté briefly. Stir broth, wine, bay leaves, cloves, allspice and juniper berries into pan and mix well. Cover stew and simmer about 1 1/2 hours. Stir chestnuts into stew and simmer about 30 more minutes. Season stew with salt and pepper and thicken gravy to desired consistency with cornstarch dissolved in cold water.
Defrost puff pastry sheets, brush with egg yolk and layer together. Cut pastry layers into oval shapes 10-12 cm long (approximately 4-5 inches long). Cut a lattice pattern into top pastry layer and brush with egg yolk. Bake pastries in a preheated oven until golden brown, 10-15 minutes. Spoon stew into bowls and top with pastries to serve.
