Ingredients For the Stew:

2 ½ pounds chuck roast, cut into 1 ½ inch cubes

½ cup flour

3-4 tablespoons olive oil

1 cup red wine

3 cups beef broth

8 ounces pearl onions

12 ounces mushrooms, cut in half

4 carrots cut in rounds

3 parsnips cut into sticks

2 teaspoons fresh thyme

2 garlic cloves, minced

2 tablespoons tomato paste

1 tablespoon melted Kerrygold

Salted Butter

1 tablespoon flour

Salt and pepper to taste

For the Crust:

1 sheet frozen puff pastry, thawed

½ cup grated Kerrygold

Dubliner® with Irish Stout Cheese

1 egg beaten with one tablespoon water

Fresh Parsley, thyme and chives for garnish

Instructions: 

  1. Preheat oven to 325 degrees F. 
  2. Season flour with salt and pepper and place in large plastic bag. Add beef and shake to coat. 
  3. In a large Dutch oven, heat 3 tablespoons olive oil until hot. 
  4. Add to beef in single layer to pan and brown meat on all sides. Remove meat to a bowl and repeat with remaining beef, adding additional oil as needed. 
  5. Be sure not to overcrowd pan so beef browns evenly. 
  6. Add wine to pan to deglaze and scrape the browned bits from the bottom. 
  7. Add onions, mushrooms, carrots, parsnips, thyme, garlic, tomato paste and beef broth. 
  8. Bring to a boil. 
  9. Stir melted Kerrygold Salted Butter with one tablespoon flour and stir into the meat mixture. 
  10. Cover and place pan in preheated oven and braise for 1 ½ hours. 
  11. Remove from oven and let cool slightly. 
  12. Place puff pastry on lightly floured surface and sprinkle grated Kerrygold Dubliner with Irish Stout Cheese on top. 
  13. Roll dough out into a 9″ x 11″ rectangle. 
  14. Place stew into baking dish and top with puff pastry. 
  15. Brush with egg wash and cut hole in middle to allow air to vent. 
  16. Bake at 400 for 30-35 minutes or until puff pastry is golden brown. 
  17. Remove from oven, garnish with fresh herbs and serve.