Tender chunks of beef and meaty mushrooms in a rich sauce made with Guinness and fresh herbs topped with buttery puff pastry and baked to bubbly perfection.
Ingredients: 2 cups beef stock,4 carrots, cut into 1/4-inch rounds,2 1/2 pound chuck roast, cut into large chunks,2 tablespoons cornstarch,1/2 cup dark beer (I used Guinness),1 egg,1 sprig fresh rosemary,3 sprigs fresh thyme,2 garlic cloves, peeled and crushed,2 tablespoons extra-virgin olive oil,1 large onion, chopped,1 (8-ounce) package sliced portobello mushrooms,1 sheet of puff pastry, thawed,salt and pepper to taste,2 tablespoons tomato paste,1/4 cup water,1 tablespoon worcestershire sauce
- Heat olive oil in a large skillet over medium heat.While the oil heats, cut your beef into 1-inch pieces, trimming the fat as needed.
- Sprinkle the beef cubes with a generous pinch of salt and pepper.Brown the beef in two batches.
- Add the browned beef, onion, mushrooms, carrots, beer, stock, worcestershire sauce, thyme, rosemary, garlic, and a generous pinch of salt and pepper to the bowl of your slow cooker. Cook on low for 7 hours.After the 7 hours, turn your slow cooker to high. Stir in the tomato paste.
- Whisk cornstarch with 1/4 cup of water and add it to the slow cooker. Cover and cook on high for 15-20 minutes, or until the mixture thickens. Season with salt and pepper to taste.Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper to catch any liquid that might bubble over.
- Transfer the mixture to individual oven-proof ramekins or an 8-inch-by-8-inch casserole dish.
- Cut out the puff pastry to fit the size casserole dish(es) you're using to bake the pie(s). I find it easiest to cut the puff pastry shapes by placing each individual ramekin directly on top of the puff pastry and cutting around them with a knife. Make sure you cut the pastry shapes a little larger than the ramekin so the puff pastry overlaps the sides of the ramekin.
- Place the puff pastry on top of the beef mixture and pinch the pastry to the sides of the ramekin. Score the pastry with a knife in the center.
- Whisk the egg in a small bowl.
- Brush the top of the puff pastry with the egg wash using a pastry brush.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Serve hot.