Ingredients
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2 lbs. chuck roast, cut into oversized bite-sized cubes trimmed of excess fat
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4 Tbl. flour
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2 tsp. salt
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1 tsp. coarse ground black pepper
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1 tsp. garlic powder
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1 tsp. paprika
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1 tsp. chipotle powder
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1/4 tsp. onion powder
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1/8 tsp. cayenne
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4 Tbl. real butter (such as Minerva Dairy), plus 1 - 1 1/2 Tl. more if needed for second batch of meat)
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1 (10 1/2 oz.) can beef consommé
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1 (11.2 oz.) bottle rich dark stout (creamy head-style not foamy)
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2 Tbl. worcestershire sauce
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2 Tbl. tomato paste
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1 Tbl. quality balsamic vinegar
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1 Tbl. brown sugar
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1/2 tsp. regular ground black pepper
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1/2 tsp. salt, to taste
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half of a bar of 65% Cacao Forte Dark Chocolate, coarsely chopped
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1/2 tsp. dried thyme, (crush between fingers when adding to release flavor)
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1/8 tsp. dried ground rosemary
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1 large clove garlic, very finely minced
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1 medium or large onion, chopped largely
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1 large rub celery, thickly sliced
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1/2 of a 12 oz. bag sweet baby carrots (6 oz.) , sliced into thirds/fourths for extra large ones
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fresh whole white button mushrooms, cleaned, slice large ones into quarters, small in half
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4 slices pre-fried and peppered lean duck bacon, (*ok to sub regular bacon)
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1 large bay leaf
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2 Tbl. cornstarch mixed with equal parts COLD water
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1 sheet thawed puff pastry, cut as you like
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egg wash (1 large egg beaten with 1 Tbl. cold water)
Instructions
In large bowl, whisk together flour, and next 7 dry ingredients. (Up to the butter.) Add cut up meat to bowl and toss until all sides of meat are well coated. Use all of the flour.In cast iron "chicken fryer" pan, (a 3 inch deep by 10 inch pan with lid), add butter and melt over medium heat. Add meat and sear until browned on all sides. *Don't try to move the meat around when you first add it if your pan isn't well-seasoned yet. Let it do it's thing. (*Sprinkle extra flour over meat when adding to pan.) I did mine in two batches, and added another 1 1/2 Tl. butter for second batch to ensure enough oil on the bottom of the pan.When meat is browned, remove to a plate or bowl. Tent to keep from drying but don't steam it.In large glass measuring pitcher, add beef consommé, stout, worcestershire, and balsamic vinegar. Stir gently to mix. Pour a little into the pan and gently scrape bottom of pan to release the caramelized bits that have stuck, then add rest of liquid. Add beef back into the pan. Add carrots, celery and onions.Add rest of ingredients up to cornstarch except chocolate and mushrooms. Stir and fold gently to mix and combine. Cover, bring to a simmer, and simmer for 45 minutes. (*Stir now and then to make sure nothing is sticking to the bottom.)Remove lid, add mushrooms and chocolate, recover, and simmer 30 minutes longer, stirring as needed, and sauce is thickening. Thicken further with the cornstarch slurry, stirring in. Simmer two more minutes, uncovered, stirring gently. Remove from heat. Let rest, uncovered, while oven preheats. (*Stir gently now and then to prevent a skin on top, and release more heat.)Top with puff pastry any way you like. Brush pastry, (whole, haphazard or cut-out pieces, or lattice), with egg wash.Pop into already preheated 400º oven and bake until pastry is puffed and golden browned. About 20 - 30 minutes longer. (*I like to place mine onto a foil-lined baking sheet to save oven clean-up.) Watch your pastry. If upper corners are getting done before center, cover those areas with foil once they have browned.Let rest before serving. Then, ENJOY!!Wonderful served with mashed potatoes and a green vegetable.
