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Ingredients

• 2 lb boneless beef chuck, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 3 tablespoons water
• 1 1/2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness or other Irish stout
• 1 tablespoon worcestershire sauce
• 2 teaspoons drained brined green peppercorns, coarsely chopped (you can buy these or I have seen recipes to make your own, which I have not done...yet)
• 2 fresh thyme sprigs
• ~~~~
• Rough puff pastry dough:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen
• 5 to 6 tablespoons ice water
• ~~~~
• 1 large egg, lightly beaten
• 1 tablespoon water
• Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide

Description

Irish Stouts Produce A Thick Head When Poured, So Chill The Can Or Bottle Well Before Measuring To Reduce The Foam. Since Many Commercial Brands Of Puff Pastry Contain Shortening, Not Butter, It's Worth The Effort To Make This Rich, Flaky Version At Home

Group Recipes