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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.

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!

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• Guinness Chocolate Cake with Irish Buttercream

Yields: 4 servings

How To Make

Slow-Cooker Steak & Guinness Pie

Tessa Arias

Yields: 4 servings

Review Recipe Print Recipe

Review Recipe Print Recipe

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

• ▢ 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.

Notes

From Fine Cooking March 2011

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