Slow-Cooker Steak & Guinness Pie

Name: Slow-Cooker Steak & Guinness Pie
Yield: 4 servings
Ingredients: 1/4 cup flour, plus more for rolling; Kosher salt and freshly ground black pepper; 2 pounds boneless beef chuck, trimmed of excess fat and cut into 1-inch cubes; 2 large carrots, cut into 1/4-inch thick rounds; 1 large yellow onion, chopped; 2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes; 3 large cloves garlic, minced; 2 sprigs fresh thyme; 1 12-ounce bottle Guinness (or other stout); 1 cup low-sodium beef broth; 1 sheet frozen puff pastry, thawed overnight in refrigerator

User Reviews

5.0

3 reviews

Excellent

Servings
4 servings
Course
Main Course
Cuisine
American

Slow-Cooker Steak & Guinness Pie

Joshua Davis

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This is rustic comfort food at its finest. Puff pastry brings it up a notch. But at the end of a cold or dreary day, there’s really nothing better than a hearty beef stew.

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Ingredients

Servings

1/4 cup flour, plus more for rolling
Kosher salt and freshly ground black pepper
2 pounds boneless beef chuck, trimmed of excess fat and cut into 1-inch cubes
2 large carrots, cut into 1/4-inch thick rounds
1 large yellow onion, chopped
2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes
3 large cloves garlic, minced
2 sprigs fresh thyme
1 12-ounce bottle Guinness (or other stout)
1 cup low-sodium beef broth
1 sheet frozen puff pastry, thawed overnight in refrigerator

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Instructions

In a large bowl or zip-top bag, combine flour, 2 teaspoons salt, and 1 teaspoon pepper.Toss the beef in the flour mixture to coat. Transfer mixture (including flour) to a 6-quart slow cooker. Add carrots, onion, potatoes, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 5-6 hours.
Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray. On a lightly floured work surface, roll puff pastry sheet into a 10x14-inch rectangle. Put on prepared baking sheet and bake 15-18 minutes, or until golden brown. Remove from oven, let cool slightly, and cut into quarters. Serve with stew.