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. And let me tell you, the beef in this stew is so freaking tender. My mouth is watering just thinking about it. If you know your slow-cooker tends to cook faster or slower, go with that. I tend to program mine for the very least amount of time given in a recipe.
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. I really think the beer aids in tenderizing.
Ease: Super easy, one pot + one pan meal.
Appearance: Like a stew you want to dig in to.
Pros: Perfect weeknight dinner.
Would I make this again? 100% yes.
How to make Slow-Cooker Steak & Guinness Pie
Yield: 4 servings
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
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 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.
From Fine Cooking March 2011
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