• Katherine Arthurs

Worcestershire Beef + Sweet Potato Stew with Puffed Pastry

Basically the real reason behind making these was my craving for puffed pastry + our huge supply of ground beef from Five Mary's Farms. SO what else do you do?


This rich stew is delicious with sweet potatoes, classic vegetables like celery, onions + carrots. The worcestershire gives it great depth + salt, along with the beer + bone broth. Love how the coconut milk makes it creamy enough without taking away any of the flavors. AND of course toping it all with puffed pastry is the best. Love the first few bites of crunch + letting the steam out.


I love making individual ramekins of stew - everyone gets their own + it feels fancy. I used deep ramekins that are about 4 inches deep. The stew is very hot + the puffed pastry folds over the sides. So good.


This is a such a perfect meal for a cool Fall evening - I know I'll be making more of these with the sun going down earlier + you just want to be cozy inside.



Worcestershire Beef + Sweet Potato Stew with Puffed Pastry


1 lb. ground beef

3 celery stalks, chopped small

1/2 yellow onion, small diced

3 carrots, small diced

8 oz. cremini mushrooms, sliced

1 medium -large sweet potato, small diced

1 bay leaf

1/2 teaspoon each salt + pepper, plus more

4-6 fresh thyme springs or 1/2 teaspoon dried thyme

1/3 cup Worcestershire sauce

1 cup dark beer

2 cups beef bone broth

1 tablespoon tapioca

1/2 cup full fat coconut milk

1/2 cup frozen peas

1 sheet puffed pastry, thawed

1 egg, mixed


Preheat oven to 400F. Place 6 ramekins (large 4 inch deep oven proof) on a baking sheet tray - set aside.


Heat up a heavy duty skillet over high heat. Add in the ground beef + cook until almost fully cooked. Remove the meat from the pan to a plate or bowl. Keep any fat in the pan - add in the celery, onion, carrots + mushrooms to the pan. Sauté for 2 minutes. Add in the sweet potatoes, bay leaf, salt, pepper + thyme. Sauté for 6 minutes or until softened.


Mix in the worcestershire sauce, beef + bone broth. Bring to a simmer + cook for 4 minutes. Remove the thyme sprigs + discard.


Sprinkle the tapioca flour over the cooked ground beef. Toss slightly to coat. Add into the vegetable skillet, along with the coconut milk + frozen peas. Mix everything together. Taste test for more salt + pepper - I added a large pinch of each.


Spoon in the meat + vegetable mixture into each ramekin, leaving about 1/2 inch at the top. Cut the puffed pastry in 6 equal squares. Top each ramekin with one cut puffed pastry crust. Repeat until all are covered with the pastry. Brush gently with the egg wash.


Place in the oven + bake for 15-20 minutes or until the crust is puffy + browned. Remove from the oven + serve.


Enjoy!