Guinness Slow Cooker Beef Pot Pie
- Ready In:
- 5hrs 30mins
- Ingredients:
- 19
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 907.18-1360.77 g stewing beef (I used the family size pkg. from walmart)
- 14.79-29.58 ml canola oil
- 29.58-44.37 ml flour
- 4.92 ml salt
- 4.92 ml pepper
- 2 celery ribs, chopped
- 1 medium onion, minced
- 3 large carrots, chopped
- 2 large potatoes, cut into cubes
- 236.59 ml mushroom (either cut up reg. or small whole button mushrooms)
- 3 bay leaves
- 14.79 ml dried rosemary
- 14.79 ml thyme
- 14.79 ml parsley
- 7.39 ml dry mustard
- 236.59 ml water
- 440 ml can Guinness stout
- 283.49 g can cream of mushroom soup, with onion (do not add water)
- 226.79 g package puff pastry
directions
- In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
- Place beef and all ingredients except mushroom soup in slow cooker.
- Cook on high for approximately 5-6 hours.
- Turn off the cooker and pour in condensed soup, thoroughly mix.
- Set oven to 350F deg.
- Roll out enough puff pastry to cover your dish.
- Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
- Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.
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