Beef And Ale Stew With A Savory Crust Recipe

Name: Beef And Ale Stew With A Savory Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs stewing beef (cut into 1-inch bite size pieces); 2 cups cremini mushrooms (cut in half depending on the size); 2 large onions, cut in half and thin sliced; 1 cup celery root; 2 parsnips, peeled and thin sliced in rounds; 2 1/4 cups beef stock; 12 ounces dark ale i prefer stout beer (1 bottle); 1 teaspoon fresh rosemary; 1 teaspoon fresh tarragon; 1 tablespoon garlic, minced; 1 teaspoon kosher salt, to taste; 1/2 teaspoon ground black pepper; 1/2 cup flour; 3 tablespoons olive oil to saute the meat and the vegetables; Crust; 2 (14 ounce) cans crescent rolls, I used Pillsbury; 2 tablespoons butter; 2 tablespoons blue cheese; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley

Servings: persons

1 1/2 lbs stewing beef (cut into 1-inch bite size pieces)
2 cups cremini mushrooms (cut in half depending on the size)
2 large onions, cut in half and thin sliced
1 cup celery root
2 parsnips, peeled and thin sliced in rounds
2 1/4 cups beef stock
12 ounces dark ale i prefer stout beer (1 bottle)
1 teaspoon fresh rosemary
1 teaspoon fresh tarragon
1 tablespoon garlic, minced
1 teaspoon kosher salt, to taste
1/2 teaspoon ground black pepper
1/2 cup flour
3 tablespoons olive oil to saute the meat and the vegetables
Crust
2 (14 ounce) cans crescent rolls, I used Pillsbury
2 tablespoons butter
2 tablespoons blue cheese
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley

1
Meat -- Now I use a baggie for this, but a small bowl or pan will work fine. I just mix the flour, salt and pepper in a baggie and toss the meat and dredge.
2
Saute -- Now in a large pot heated to medium high, add the olive oil and cook the meat until golden brown. DON'T forget shake off most of the flour before you add it to the oil. The meat should take about 5-7 minutes until brown on each side. Remove to a plate while you prepare the vegetables.
3
Vegetables -- In the same pot as you cooked the meat, add a little more olive oil and saute the onions, parsnips, celery root, mushrooms, and garlic. Cook 10 minutes until they begin to soften.
4
Broth -- Add the beer to deglaze the pan and stir up all the good bits on the bottom of the pan. Add in the beef broth, seasoning and simmer 1 hour covered and 1/2 hour uncovered so the broth reduces a bit. You want a nice thick stew, not too runny. After 1 1/2 hours, the meat should be falling apart.
5
NOTE: If you like your stew a bit thicker, just mix a little corn starch and water to make a slurry and add to a medium heat stew and it will thicken right up. Just a tablespoon or so should be plenty.
6
Topping -- Now transfer the stew to a 13x9 baking dish, sprayed with Pam. Now roll out your crescent rolls (1 can at a time) on a counter top with a little flour so they don't stick or on a cutting board. Press the seams together and then I take my rolling pin and just roll it a couple of times to make a nice flat sheet.
7
Now I like to cut my flat sheet of dough into 8 strips and then lay them across the pie like a checker board. The two crusts make a really pretty presentation. Now if you don't like the checker board pattern, just add it in strips. Anyways you like. Just remember if you put on a solid piece of crust, poke some holes with a fork on the top so the crust can breath. Just like a pie crust.
8
Butter and Cheese Glaze -- The best part, just melt for 10 second in the microwave the butter and blue cheese with the seasoning. Just enough to make it soft but not liquid. Then brush the blue cheese butter on the crust.
9
Bake -- 400 for about 17-20 minutes until the crust is done and golden brown. Then just ENJOY! Rich hearty stew, falling apart with a golden flaky crust.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 lbs stewing beef (cut into 1-inch bite size pieces), 2 cups cremini mushrooms (cut in half depending on the size), 2 large onions, cut in half and thin sliced, 1 cup celery root, and more.

Yes, Beef And Ale Stew With A Savory Crust falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Ale Stew With A Savory Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions