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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol' city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup. Ingredients:
2 -3 lbs beef roast |
1/4 cup flour |
1 teaspoon steak seasoning (i use famous dave's) |
2 large onions |
4 garlic cloves |
3/4 cup carrot, baby |
2 tablespoons butter |
12 ounces mushrooms, sliced |
1 pint beef stock |
10 1/2 ounces beefy mushroom soup |
12 ounces ale |
salt and pepper |
1/4 cup flour |
pastry dough, puff ready made |
Directions:
1. Mix flour and seasoning in a shallow bowl.
2. Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
3. Brown the beef on all sides, remove.
4. Rough chop onions and garlic and add to the pan, heating until soft.
5. Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
6. Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
7. Melt butter in a large saute pan, and cook the mushrooms.
8. Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
9. Prepare puff pastry as directed on the package, baking until risen and golden.
10. Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.
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