Slow-Cooker Steak & Guinness Pie

Slow Cooker Steak and Guinness Pie 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. 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.

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. 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.
Cons: None.
Would I make this again? 100% yes.


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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14 Responses to “Slow-Cooker Steak & Guinness Pie”

  1. #
    Tricia Adams — January 27, 2012 at 2:44 pm

    That looks SO delicious. I'm a huge fan of crock pot cooking. I'm putting this on my list to make soon :)

  2. #
    DessertForTwo — January 27, 2012 at 3:36 pm

    Oh my yum!

  3. #
    Erin — January 27, 2012 at 5:43 pm

    This makes me wish it were St Patty's day.

    • handleheat replied: — January 27th, 2012 @ 5:47 pm

      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.

  4. #
    Kristin — January 27, 2012 at 7:28 pm

    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?! 😛

  5. #
    Liz @ Tip Top Shape — January 27, 2012 at 8:21 pm

    This looks amazing!! The perfect winter meal.

  6. #
    Dish Aesthetic — January 28, 2012 at 5:57 pm

    This looks really good – I think my husband would love this. Thanks for sharing!

  7. #
    Diana — March 22, 2012 at 5:23 pm

    I made this for St. Patrick's Day and it was delicious! I'll definitely be making it again.

  8. #
    pokies online — April 9, 2013 at 10:16 pm

    Wow, that’s what I was exploring for, what a information! present here at this web site, thanks admin of this web site.

  9. #
    Wren — August 22, 2013 at 11:58 pm

    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!

    • Tessa replied: — August 26th, 2013 @ 6:56 pm

      Great to hear that! You’ve reminded me I need to make this dish again soon.

  10. #
    bristol plasterers — September 15, 2015 at 9:20 am

    Lovely, top marks for this. Tastes great. Thanks.



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