Yield: 6 servings
|½ tablespoon||Vegetable oil|
|¼ pounds||Lean bacon, chopped|
|3 pounds||Aberdeen Angus or other beef round, cubed|
|1 cup||Whole pearl onions, peeled|
|½ pounds||Baby carrots, peeled and trimmed|
|1 teaspoon||Dried thyme leaves|
|1||14 1/2-or 13 3/4-oz can beef broth|
|½ cup||Dark beer|
|1 tablespoon||Worcestershire sauce|
|½ cup||Frozen green peas, thawed (opt.)|
|½||17 1/2-oz package puff pastrysheets|
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 ½-inch-wide strips from rolled out puff pastry; set aside. Cut remaining rolled out puff pastry, crosswise, into ½-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>