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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[…] Handle the Heat- Steak and Guinness Pie […]
[…] Slow Cooker Steak & Guinness Pie from Handle the Heat […]
I made this for tonight’s dinner. I almost forgot to put the onions in. I realized it after one hour had gone by. We found it delicious and the meat was so tender. Very easy to do. My husband only asks to cut down on the pepper. I will make this again. Thanks so much for sharing!
Great to hear that! You’ve reminded me I need to make this dish again soon.
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[…] Slow-Cooker Steak and Guinness Pie on Handle the Heat […]
I made this for St. Patrick's Day and it was delicious! I'll definitely be making it again.
This looks really good – I think my husband would love this. Thanks for sharing!
This looks amazing!! The perfect winter meal.
OOO I want to try this! One of the few slow-cooker recipes I've seen that does not require browning the meat first! I mean, what's the point of using your slow cooker if you have to do all those extra steps?! 😛
This makes me wish it were St Patty's day.
I know! Haha. I've still got Guinness in the fridge… thinking of making a chocolate stout cake even though St. Patty's day is so far off.
Oh my yum!
That looks SO delicious. I'm a huge fan of crock pot cooking. I'm putting this on my list to make soon 🙂