adapted from 2 Stews
Yield: About 6 cups; Serves 4-6
1 1/4 pounds tri-tip steak, trimmed and cut into 1 inch cubes
2 tablespoons olive oil
1 large onion, chopped
8 ounces baby bella mushrooms, sliced
3-4 carrots, peeled, sliced
5 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried herbes de Provence or equivalent mixture of herbs
1 cup (8 ounces) Guinness Extra Stout beer
1 cup dry red wine
15 ounces beef broth
1 tablespoon flour
1 tablespoon butter, softened
salt and pepper to taste
1 sheet puff pastry, thawed if frozen
Preheat oven: 400°
In a large dutch oven or heavy pot, heat the olive oil over medium high heat. Add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended. Pour in the beer, wine, and beef broth, stirring well. Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste. At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry. Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven until golden brown. Serve with vegetables on the side.
Makes about 6 cups.
Serves 4-6.