Ingredients
1½ lb. beef stew meat, cut into small cubes
2 tablespoons all-purpose, regular flour
salt and pepper
5 tablespoons Buona Cucina Extra Virgin Olive Oil
4 medium shallots, chopped
1 lb. 500 g small button mushrooms, stems removed
3 medium carrots, sliced
400 ml beef stock
2 cups Guinness
2 teaspoons tomato paste
2 tablespoons Buona Cucina Traditional Dark Balsamic Vinegar
2 tablespoons Worcestershire sauce
puff pastry sheets, thawed
1 egg, lightly beaten
Directions
Heat 3 tablespoons of Extra Virgin Olive Oil over high heat in a pan.
Place the stew beef cubes and flour in a large bowl, add salt and pepper and toss to coat thoroughly.
Next add the beef to the pan and cook in 2 batches until browned on all sides.
Remove from pan and set aside in a bowl.
Then heat the remaining 2 tablespoons of olive oil in the pan. Put chopped shallots in and sauté for 5 minutes, add button mushrooms and cook for another 5 minutes.
Add the carrots, beef, beef stock, Guinness, tomato paste, traditional dark balsamic vinegar, and Worcestershire sauce to the pan, bring to a boil, then reduce heat to very low, cover and simmer for 60 minutes stirring occasionally
The meat should be tender and the sauce thick.
Season with salt and pepper. Divide the stew among 6 large (5 inch/ 12 cm) ovenproof bakeware or place it in a large bakeware.
Preheat your oven at 400F/ 200C.
Roll out the puff pastry, not very thin and cut into 6 circles to fit over the bakeware or a large rectangular if using a bigger bakeware.
Place rolled puff pastry over and press gently to seal.
Brush over the top of the pie with beaten egg.
Bake for almost 20 minutes or until golden,
Serve warm with a Guinness glass on side!
Recipe by Adore Foods