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Slow-Cooker Steak & Guinness Pie

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.

Servings: 4 servings
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.

Notes

  • From Fine Cooking March 2011