Steak & Stout Stew/Pie

Steak & Stout Stew/Pie

steak and stout

This is a comforting and hearty recipe from Scotland (although I didn’t eat anything this yummy when I was in Scotland). It’s too good.

I’m not sure why, but I don’t usually do the puff pastry squares to go along with this stew (although they are most excellent and really add to the dish).  Instead, I usually make a batch of mashed potatoes (with lots of butter) and serve the steak and stout stew over those.

Steak & Stout Stew/Pie

3 pounds stew beef (in bite-size chunks)
1 cup chopped onion
1 cup sliced mushrooms
2 cloves crushed garlic
1 cup good beef broth
1 cup stout beer (such as Guinness)
4 tablespoons cornstarch
Salt and pepper to taste
Puff pastry squares (measuring about 4 inches by 4 inches), baked according to package directions.

Put the beef, onion, mushrooms, garlic and broth in a stew pot.  Dissolve the cornstarch in the stout, and add to the stew pot. Cook slowly over low heat for at least 2 hours or until beef is very tender. Salt and pepper to taste. To serve, spoon the stew onto the plate, and top with a pastry square. Serves 8.

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