Ingredients:
- 2 lbs. stew beef, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cups beef broth
- 1 cup Guinness beer
- 1 tsp. dried thyme
- 1 bay leaf
- 1/2 cup frozen peas
- Salt and pepper to taste
- 2 tbsp. olive oil
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- Add the onion and garlic to the pot and cook until softened, about 3-5 minutes. Add the carrots and celery and cook for another 5 minutes.
- Return the beef to the pot and add the beef broth, Guinness beer, thyme, and bay leaf. Bring to a boil, then reduce heat to low and let simmer for 1-2 hours, or until the beef is tender.
- Remove the bay leaf and stir in the frozen peas. Season with salt and pepper to taste.
- Preheat the oven to 400°F. Roll out the puff pastry on a floured surface and cut into 4-6 circles, depending on the size of your soup bowls.
- Ladle the soup into oven-safe bowls and top each bowl with a circle of puff pastry. Brush the pastry with the beaten egg.
- Bake for 15-20 minutes, or until the pastry is puffed and golden brown.
- Serve hot and enjoy!
This image showcases the final product of the recipe, with the soup steaming hot and topped with a crispy puff pastry circle. The golden-brown color of the pastry contrasts nicely with the rich, dark color of the soup, making for an appetizing and visually pleasing dish.
This image depicts the soup as it simmers on the stove, with chunks of tender beef and colorful vegetables visible in the pot. The steam rising from the pot adds to the cozy, comforting feel of the dish.
This image showcases the star ingredient of the recipe - Guinness beer. A pint of the dark, rich beer is shown, with its creamy head and deep color making it instantly recognizable to beer lovers everywhere.