Tessa’s Recipe Rundown
Taste: Rich, savory, butter (from the pastry). You can’t actually taste the stout.
Texture: The meat is oh-so-tender. The most tender meat that has come out of my slow-cooker.
Ease: Super easy, one pot + one pan meal.
Why You’ll Love This Recipe: Perfect weeknight dinner.
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This Slow-Cooker Steak & Guinness Pie is rustic comfort food at its finest.
At the end of a cold or dreary day, there’s really nothing better than a hearty beef stew.
And let me tell you, the beef in this stew is so tender. My mouth is watering just thinking about it.
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If you know your slow-cooker tends to cook faster or slower, adjust accordingly. I tend to program mine for the very least amount of time given in a recipe and add more time if needed.
Let me know what you think of this delicious pie in the comments below!
More Recipes You’ll Love:
- Chicken Pot Pie with Biscuits
- Ultimate Macaroni and Cheese Recipe
- Chocolate Stout Cheesecake Bars
- Guinness Chocolate Cake with Irish Buttercream
Slow-Cooker Steak & Guinness Pie
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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
- 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 10×14-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.
Recipe Notes
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Thank you so much for posting this! It was one of my favorite Fine Cooking recipes, and when they took down the website a couple of weeks ago, I thought I’d lost it. Thank you!!