Slow-Cooker Steak and Guinness Pie

Special thanks to Tessa and her Handle the Heat blog for turning me on to this great recipe.

Slow-Cooker Steak & Guinness Pie
Serves 4
From Fine Cooking March 2011

• 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.


I made just a couple of changes to the recipe. I substituted home-brewed stout in place of the Guinness and I made crescent rolls instead of the puff pastry. The whole family loved it including my youngest whose tastes lean towards hot dogs and frozen pizza. I'll definitely be making this again.