1cupsweet peas- (optional) frozen or canned (drain if canned)
Slurry Ingredients
3tablespoonsflour
¾cupwater
Puff Pastry
1pkg.Puff Pastryfrom frozen aisle
1whole egg
1teaspoonwater
Instructions
In large stockpot, melt butter; add onion and celery and cook until tender
½ stick butter, ½ large yellow onion, 2 stalks celery
Add seasoned, cubed beef to mixture and allow to brown on all sides
1½ lbs. sirloin
Add remaining ingredients except for the peas; Reduce heat to medium, cover and allow to cook for about 20 minutes, or until carrots are tender
6 large carrots, 6 cups beef broth, 3 ounces can tomato paste, 1 cup red wine
Add peas and cook for 5 minutes
If you want to thicken the broth, add a flour slurry (3/4 cup water with 3 tablespoons flour; mix in a separate bowl and add to hot soup); add peas (optional)
2 tablespoons Worcestershire sauce
Allow soup to simmer with no lid until it reaches desired consistency
Season generously with pepper ; taste for salt; remove bay leaves
Puff Pastry
Preheat oven to 400ºF
Lightly oil baking sheet
Unroll packaged pastry onto a lightly floured surface; cut pastry into fourths and place on baking sheet
In a small bowl, combine egg and water; brush pastry dough with egg/water combination and place in oven. Bake for 15 minutes or until golden brown
1 whole egg, 1 teaspoon water
When pastry has browned and soup has thickened, remove bay leaves from soup and ladle soup into bowl; top with pastry
Notes
Beef stew usually consists of some potatoes, but I wanted to make a carb-free stew! If you use potatoes, simply peel and cube Yukon gold potatoes and add them when you add the carrots; you may have to add more beef broth, as potatoes absorb liquid.
If you want to add pasta or barley, do so after the soup is done. Both will cook on a low heat in about 10 minutes. Note: if adding barley, add more water or broth as barley absorbs liquid
If adding frozen or canned (drained) peas, add them at the end
Puff PastryPuff pastry "puffs" when the dough is slightly cold and the oven is HOT.