Crockpot Steak and Stout Pie

This is a simple version of the classic Irish dish. Although it’s slow-cooked, the hearty beef stew requires minimal prep time.

• Ready In: 9 hrs 15 mins
• Serves: 4

Ingredients

• 1⁄4 cup all-purpose flour, more for rolling
•  kosher  salt & freshly ground black pepper, to taste
• 2  lbs 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 garlic cloves, minced
• 2  sprigs fresh thyme
• 1 (12 ounce) bottle  Guinness stout (or other stout)
• 1  cup beef broth
• 2  large russet potatoes, washed and cut into 1-inch cubes
• 1  sheet frozen puff pastry, thawed overnight in the refrigerator

Directions

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 crockpot 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 1/2-2 hours more.
3. 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.
4. 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.
5. Lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.