Ingredients
- 1.5 lbs beef roast, cut into 2 inch pieces
- ¾ lbs beef kidney, cut into 2 inch pieces
- 1 cup chopped mushrooms
- 1 cup medium diced carrots
- 1 onion, medium diced
- 1 bay leaf
- ¼ cup butter
- ¼ cup AP flour
- 1 cup meat broth (or ½ cup concentrated broth and ½ cup water)
- 1 piece frozen puff pastry
- Canola oil
- Salt
Instructions
- Get a large skillet on medium-high heat, and preheat your oven to 400F
- Into your hot skillet, add a good glug of canola oil and all of the cut beef roast and beef kidney, and season generously with salt. Cook, stirring, until browned.
- Add mushrooms, carrots, onion, and bay leaf. Cook several minutes, until vegetables have started to colour
- Add flour and butter. Stir until melted and combined.
- Add broth. Cook 5 minutes, until sauce has thickened. Adjust salt if needed.
- Transfer the beef stew into a casserole dish and cover with puff pastry. Crimp the sides of the pastry to the dish with a fork, and poke holes across the top to allow steam to escape.
- Cook ~15 minutes, or until the puff pastry is golden and puffed.
