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.
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.
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!!