1/2 tb Vegetable oil 1/2 c Dark beer
1/4 lb Lean bacon, chopped 2 tb Flour
3 lb Aberdeen Angus or other 1 tb Worcestershire sauce
-beef round, cubed 1/2 c Frozen green peas, thawed
1 c Whole pearl onions, peeled -(opt.)
1/2 lb Baby carrots, peeled and 1/2 17 1/2-oz package puff
-trimmed -pastrysheets
1 ts Dried thyme leaves 1 lg Egg
1 14 1/2-or 13 3/4-oz can beef 2 ts Water
-broth
1. In ovenproof 5-quart Dutch oven, heat oil. Add bacon and saute
until lightly browned. Add beef and brown on all sides. Remove beef
and bacon from pan. Add onions and saute until lightly browned. Add
beef, bacon, carrots, and thyme to Dutch oven.
2. Heat oven to 350’F. In medium-size bowl, beat broth, beer, flour,
and Worcestershire until smooth; add to Dutch oven. Heat mixture to
boiling; cover and bake 1 hour or until meat and vegetables are
tender. Stir in green peas, if desired.
3. Increase oven temperature to 400’F. Spoon beef mixture into 2-quart
casserole or baking dish.
4. Thaw puff pastry following package directions. Roll out puff pastry
sheet to 16-by 14-inch rectangle. Cut two lengthwise 1/2-inch-wide
strips from rolled out puff pastry; set aside. Cut remaining rolled
out puff pastry, crosswise, into 1/2-inch-wide strips. On sheet of
floured waxed paper, crisscross strips to form basket weave. Slide
wov- en strips onto top of casserole; trim ends to fit casserole.
With palm of hand, roll reserved strips to make two 25-inch ropes.
Twist ropes together and secure ends. In small bowl, combine egg and
water. Brush rim of casserole with some of egg mixture. Secure ropes
to rim.
5. Brush puff pastry crust all over with egg mixture and bake
casserole 15 to 20 minutes or until crust is golden brown. Serve
immediately.
Country Living/March/91 Scanned & fixed by Di Pahl & gg
Yields
6 servings