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Steakhouse Stew




Source of Recipe


Chef Larry R. Walker, Jr., Hilton Wichita Airport


List of Ingredients




4 oz. Butter
4 oz. Mushrooms, sliced
1 lb. Yellow Onion, diced
1 lb. Carrots, diced
1 lb. Celery, diced
1 lb. Potatoes, diced
4 lb. Beef, diced
2 qt. V8 Juice
5 oz. Worcestershire Sauce
2 Tbsp. Black Pepper
2 Tbsp. Basil, fresh, chopped
4 oz. Beef Base
2 qt. Prepared Brown Gravy
3 sheets Puff Pastry

Recipe



Melt butter in a stockpan, add carrots, celery, onions and mushrooms and brown slightly.
Add V8 juice, Worcestershire sauce and bring to a boil.
Reduce hear, add prepared gravy and beef.
Simmer for one hour until thickened.
Puff Pastry Preparation
Brush edges of pastry with egg wash and stack one on top of another.
Score pastry with a knife around the inside to cut out the center of the pastry.
Bake pastry at 400 degrees until golden brown.
Allow to cool, remove the top 2 layers of the center of the pastry to create a bowl.