Sometimes a great winter warm-up comfort meal takes only a few ingredients shown at their absolute best. This recipe is a prime example of that truth. A very flavorful braising broth becomes a fantastically rich onion gravy to go with the tender braised steak and light crispness of puff pastry.
When making this for the family I usually drape the puff pastry over a square baking dish but I’ve even served this at dinner parties as individual servings as shown in the photo. We almost always serve this with our family favorite Perfect Roast Potatoes for a very satisfying meal indeed.
Begin by pan searing or grilling
3 lbs beef steak (striploin works well)
Cut in cubes and transfer to a small covered roasting pan.
In a medium sized saute pan add
3 cloves minced garlic
2 large onions, chopped
2 shallots, chopped
3 tbsp olive oil
Cook together slowly over medium low heat until the onions are caramelized and reduced in volume by at least half. You can mash or puree the onions if you wish at this point before adding them to the roasting pan along with the seared steak. To the roasting pan add:
4 cups low sodium or salt free beef stock
2 tbsp chopped fresh thyme (or 1/2 tsp dry thyme)
1/2 tsp fresh grated nutmeg
3 tbsp Worcestershire sauce
1/2 tsp freshly ground black pepper
1 cup sauteed mushrooms (optional)
Cover the roasting pan tightly with aluminum foil before placing the lid on top and roasting slowly for 2 hours at 275 – 300 degrees F for about 2 hours or until the steak pieces are very tender and falling apart.
At this point add a thickening slurry made by whisking together
3-4 tbsp flour
3/4 cup water
Stir into the steak and onions and return to the oven for a few minutes until the gravy thickens.
Increase the heat in the oven to 425 degrees F.
1 sheet of puff pastry
over the roasting pan. If the sheet does not fit, transfer the stewed steak to a square baking dish first. Alternatively you can transfer the stewed steak to individual oven safe serving dishes and draping a square of puff pastry over each one. Bake for 10-15 minutes or until the pastry puffs and turns an even golden brown.
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Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 4 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1800 recipes on this blog over the last 13 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!
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