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🍽️ Hearty Meat and Vegetable Stew with Crispy Pastry Lid

792 kcal · 30 min · 4 servings

Ingredients

• 300 g beef (from shoulder or neck)
• 300 g lamb (from shoulder or neck)
• 2 onions
• 2 garlic cloves
• 1.5 tbsp thyme leaves
• 2 bay leaves
• 800 ml dry white wine
• 500 g small waxy potatoes
• 3 carrots
• 250 g kohlrabi
• 250 g savoy cabbage
• salt
• pepper (from the mill)
• 250 g puff pastry (frozen)
• 1 egg yolk

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into even cubes.
3. 3. Peel the onions and garlic and dice them as well.
4. 4. Place the meat, vegetables, thyme, and bay leaves into a large bowl.
5. 5. Pour the white wine over the ingredients until the meat is completely covered.
6. 6. Cover the bowl and leave it in the refrigerator overnight to let the flavors develop.
7. 7. Preheat the oven to 200 degrees Celsius with top and bottom heat.
8. 8. Peel the potatoes, carrots, and kohlrabi and wash them thoroughly.
9. 9. Slice the carrots into round pieces.
10. 10. Cut the potatoes and kohlrabi into bite-sized pieces.
11. 11. Wash the savoy cabbage, remove the tough stems, and slice the leaves into thin strips.
12. 12. Remove the meat from the marinade and reserve the wine.
13. 13. Layer the meat and the prepared vegetables in an ovenproof dish.
14. 14. Pour the reserved wine over the meat and vegetable mixture.
15. 15. Season the dish with salt and pepper to taste.
16. 16. Place the lid on the dish and put it in the preheated oven.
17. 17. Simmer the dish in the oven for about 2 hours.
18. 18. Let the puff pastry thaw at room temperature.
19. 19. Roll out two-thirds of the pastry so that it is large enough to cover your dish.
20. 20. Roll out the remaining pastry and cut strips about 1 centimeter wide.
21. 21. Remove the dish from the oven and take off the lid.
22. 22. Let the stew cool down for a short moment.
23. 23. Place the large pastry circle on the pot and gently press the edges to seal.
24. 24. Brush the surface of the pastry with egg yolk.
25. 25. Arrange the pastry strips in a lattice pattern on top of the lid.
26. 26. Brush the strips with egg yolk as well.
27. 27. Place the dish back into the still hot oven.
28. 28. Bake the pastry lid for another 30 minutes until golden brown.
29. 29. Remove the dish from the oven and serve it immediately while hot.

Nutrition per serving

• kcal: 792
• Protein: 41 g · Fett/Fat: 32 g · Carbs: 49 g