If you are like me and in your car EVERY afternoon with various sport/school obligations, the slow cooker becomes a very useful ally.
Slow cooker dinners with Guinness. Even better.
This recipe is my favorite kind for the slow cooker. Hardly any pre cook prep. Just throw it all in the cooker and walk away.
And you get the “pie” from separately prepared puff pastry. Perfect.
Slow Cooker Steak And Guinness Pie
1/4 cup flour
Kosher salt and freshly ground black pepper
2 lb boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
2 large carrots, cut into 1/4-inch-thick rounds
1 large yellow onion, coarsely chopped
3 large cloves garlic, minced
2 sprigs fresh thyme
12 oz Guinness (or other stout)
1 cup beef broth
2 large russet potatoes (about 1-1/2 lb), washed and cut into 1-inch cubes
Nonstick cooking spray
1 sheet frozen puff pastry (about 9 oz), thawed overnight in the refrigerator
1. In a large bowl, combine the flour, 2 tsp salt, and 1 tsp pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme.
2. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more.
3. Position a rack in the center of the oven and heat the oven to 375°F. Line a large rimmed baking sheet with the parchment. On a lightly floured surface, roll the puff pastry sheet into a 10×14-inch rectangle. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.
4. To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.
Very slightly adapted from Fine Cooking Magazine
Because all I can think about is the concert tomorrow and given my new ukelele fixation….this is perfect.
Eat up this one, too.