Buffed up Beef Stew with Crack Croutons!

BUFFED UP BEEF STEW WITH CRACK CROUTONS!


When I say buffed up, I mean BIG time flavor!  Crack Croutons?  Well, one bite and you are addicted!  What more can I say?  Not only will this recipe give you a big stew and crack croutons, but, leftovers make the best English Pasties ( which are like a little pie sandwich popular in England) for your Saturday Tailgate....see how!

Fall is here and that brings us to Tailgating, to Halloween and plenty of cool nights that require hearty stews to fill our tummies!  I love taking the left over stew and make "pasties" out of them, which makes this Thursday or Friday night dinner a great Sat. tailgate item!  I take either pizza dough or puff pastry and even pie crust and cut it into a square the size I am looking for is usually around 8x8.  Fill the dough center with left over stew and fold it over sealing the edges with a fork, glaze the top with either whisked egg or some milk and Bake until golden brown.
  This makes a great traditional English Pastie.  They are sold all over England for that warm lunch on the go!  A great quick way to use up leftovers like this stew and turn it into the perfect Fall Tailgate staple! Enjoy!

Ingredients:
3T. olive oil
4 c. chopped chuck roast meat
1/2 c. flour
salt and pepper

* In large dutch oven or pot that can go into the oven for baking, add olive oil on medium high heat.  In large mixing bowl, add your meat chopped into 2 in. cubes and salt and pepper them generously.  Add flour and massage all the meat to cover it in the flour.  Add meat to the pot and brown on all sides.

Ingredients:
1 bottle of your favorite beer, I used a pumpkin ale
1 c. whole baby frozen onions
2c. crimini mushrooms cut into 2 in. cubes
2c. frozen peas, or if you can get them, fresh English peas
2c. chopped carrots 2 in. cubes
11/2 c. diced red potatoes 2 in. cubes
1 28 oz can whole tomatoes
1 container of beef stock, 4 c.
1/2 c. ketchup or 1/2 c. tomato paste
1T. Dijon mustard or spicy mustard

Herbs:
1T. thyme
1c. chopped fresh parsley
2T. Worcestershire sauce
3T. minced garlic
1 bay leaves

After you have browned all your meat, deglaze the pan with your beer!  You can have a sip or two as you wait! Mix well and scrape all the yummy bits off the bottom of the pan,,,there will be a lot and that is your thickener  for the stew so this step is important.  Once sauce and meat are silky looking add in all the other ingredients so everyone jumps into the pool!  EVEN the herbs!  Now your hard work is done....just cook on the stove top for 30 minutes stirring occasionally and keeping it at a medium high temp.  We are trying to bring everything together so when we then put the stew into the 350 degree oven to bake for 3 hours we will have given it a great head start!

Bake at 350 for 3 hours, check after 2 hours and stir well.  Keep an eye on the tenderness of the veggies and when tender you are good to go.  Enjoy!

CRACK CROUTONS:

Why do I call these crack croutons?  I did not name them, my Friends and family did!  I make these typically as a whole slider size  artisan roll,,,chewy, salty, herby and garlicky....crusty, crunchy, and DELICIOUS!  Need I say more, other than, No one can eat just one!  Hence Crack!

I improvised the whole small artisan roll thing, which by the way, I purchase in an orange and white bag in the bread section at BJ's!  20 rolls in a pack, don't worry, no matter how many guests you have,,,they will be gone in less than a few minutes!  I have people loading their plates typically now, so they are guaranteed a second or third!  If you cannot use them all though, they freeze beautifully!

Ingredients:

1/2 c. Parmesan cheese ( or more to taste as that applies to all these ingredients!)
3T. Garlic minced
2/3 c. extra virgin olive oil ( You need a lot, the bread absorbs it fast!)
2T. Kosher salt
 pepper to taste
1t red pepper flakes
2T. oregano
1T. basil
1t. Italian seasoning
10 rolls

Mix all ingredients in large bowl, throw rolls in and cover each one thoroughly, use any extra mixture on top of each roll!
Bake at 400 for 15 to 20 min. or until golden and hot!  ENJOY your Crack!