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yield: Makes 4 main-course servings
active time: 1 1/4 hr
total time: 6 1/2 hr (includes making dough)
Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.
Read More http://www.epicurious.com:80/recipes/food/views/Be...
2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water
Special equipment: 4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes
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