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🍽️ Juicy Beef Stew with Crispy Pastry Croutons

858 kcal · 30 min · 4 servings

Ingredients

• 800 g beef (for stewing)
• 400 g potatoes (waxy)
• 2 onions
• 2 garlic cloves
• 2 carrots
• 3 tbsp oil
• 2 tbsp flour
• 1 bay leaf
• 500 ml meat broth
• 4 sprigs of thyme
• salt
• pepper (from the mill)
• 250 g puff pastry (frozen)
• 1 egg yolk (for brushing)
• fat (for the dish)

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into small, even cubes.
4. 4. Peel the onions and garlic cloves.
5. 5. Mince the garlic very finely.
6. 6. Chop the onions into coarse pieces.
7. 7. Peel the carrots.
8. 8. Slice the carrots into round pieces.
9. 9. Heat the oil in a casserole pot.
10. 10. Sear the meat over high heat in several batches.
11. 11. Add the onions, carrots, and garlic to the meat.
12. 12. Season everything with salt and pepper.
13. 13. Sprinkle the flour over the meat.
14. 14. Fry the flour briefly while stirring.
15. 15. Pour in the broth.
16. 16. Add the bay leaf and thyme.
17. 17. Preheat the oven to 200°C convection.
18. 18. Place the lid on the pot.
19. 19. Place the pot in the preheated oven.
20. 20. Let the meat simmer for about 1 hour.
21. 21. Remove the lid from the pot.
22. 22. Let the meat simmer for another 30 minutes without the lid.
23. 23. Roll out the puff pastry.
24. 24. Cut out circles with a diameter of about 6 cm.
25. 25. Brush the pastry circles with egg yolk.
26. 26. Place the pastry circles on a baking sheet lined with baking paper.
27. 27. Bake the pastry circles in the oven for about 15 minutes until golden brown.
28. 28. Place the baked pastry pieces on the seasoned beef stew.
29. 29. Serve the dish.

Nutrition per serving

• kcal: 858
• Protein: 47 g · Fett/Fat: 55 g · Carbs: 45 g