- 500 gram beef stew meat
- 2 carrots
- 1/2 celery root
- 1 leek
- 1/2 red bell pepper
- 1 onion
- 5 garlic cloves
- 2 sprigs of rosemary
- 100 ml Brandy
- 10 square puff pastry sheets
- 1 egg
- 2 tablespoons all-purpose flour
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- slowcooker or Dutch oven with a lid
- spring form lined with parchment paper
- silicone kitchen brush
- small bowl
Preparation — 5 hours
PEEL the celery root, then rinse it and chop into cubes. If you’re using a slowcooker, you can add everything into the slowcooker right away. If you’re using a Dutch oven, it’s best to start with the meat first before you add the veggies. Then also RINSE the bell pepper, remove the seeds and chop into cubes. PEEL the carrot, remove the ends and chop into pieces. PEEL and finely chop the onion and garlic cloves. RINSE the leek and chop into (half) rings.
CHOP the beef into bite-size pieces and cover them with all-purpose flour, pepper and salt. ADD the meat, chopped vegetables, rosemary and Brandy in the slowcooker and cook on medium heat for about 4 to 5 hours.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the beef stew with puff pastry — 40 minutes
CREATE a pie crust with a bottom and sides using the puff pastry. POKE holes in the bottom with a fork and bake the pie crust for about 10 minutes in the oven. SEASON the stew with pepper and salt and remove the rosemary sprigs. TRANSFER the stew, that should be not too wet, onto the pie crust. CREATE a top from the leftover puff pastry. Optionally you can garnish the top with hearts for Valentine’s day or even Mother’s day. BEAT the egg with a bit of water and coat the top of the puff pastry with the egg wash.
BAKE the pie for another 20 minutes in the oven, or until the top is beautiful golden brown. Enjoy!