"This is a simple version of the classic Irish dish. Although it’s slow-cooked, the hearty beef stew requires minimal prep time."
all-purpose flour, more for rolling
kosher salt & freshly ground black pepper, to taste
boneless beef chuck, trimmed of excess fat cut into 1 inch pieces
carrots, cut into 1/4 inch thick rounds
yellow onion, coarsely chopped
garlic cloves, minced
1 (12 ounce) bottles
( or other stout)
russet potatoes, washed and cut into 1-inch cubes
frozen puff pastry, thawed overnight in the refrigerator
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 crockpot and then add the carrots, onion, garlic, and thyme.
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 1/2-2 hours more.
Position a rack in the center of the oven and heat the oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14 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.
Lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.