This is a hearty one-pot dinner.
- 2 think cut New York Strip Steaks – cut into thick chunks
- 1 onion – diced large
- 3 carrots – sliced thick
- 2 celery stalks – sliced think
- 1 pint mushrooms – sliced
- 1 clove of garlic
- 2 TBS extra virgin olive oil
- 15 small white potatoes – cut into quarters
- 2 sprigs fresh thyme
- 2 cups beef stock
- 2 teaspoons corn starch
- 1 teaspoon water
- 2 TBS tomato paste
- 1 bottle Guinness beer
- 1 puff pastry – thawed
- 1 egg beaten
- 1 TBS each of salt and pepper
- In a large cast iron skillet, heat oil on stove top; add onions and garlic; cook for 4 minutes.
- Put the stew meat, salt and pepper, and corn starch into a zip top bag and shake to coat all of the pieces.
- Add the stew meat to the skillet with the onions and garlic and brown on all sides; remove and set aside. You might need to do this in small batches.
- Add a bit more olive oil to the skillet and add the carrots, potatoes and mushrooms.
- Cook for 10 minutes or until the vegetables start to soften.
- Add the meat back to the skillet.
- Add the tomato paste and stir.
- Add the beef stock, beer and thyme and stir so it’s all incorporated.
- Turn up to a boil and then reduce and simmer for 15 minutes.
- Preheat the oven to 350 degrees.
- Cover skillet and place in the oven; cook for 1 hour.
- Remove the stew from the oven.
- Roll out the puff pastry and place it over the skillet of meat and vegetables.
- Crimp the edges of the pie crust; and brush it lightly with the egg.
- Make several small holes in the top of the crust to let the steam release.
- Bake for 30-40 minutes.
- Remove and let cool for 5 minutes.