Guinness Slow Cooker Beef Pot Pie
I tweaked a couple of recipes I saw on this site because I didn't have some of the ingredients in my cupboard. So, I added a tin of cream of mushroom/onion soup and more herbs. This recipe is thick. You'll need to use a deep casserole dish. I used my white corningware dish (approx. 4" deep). If you're looking for a "stew" consistency just add more beer and water. This should easily feed 6, but we're feeding 3 growing teenagers. Every last morsel was hungrily consumed in no time.
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INGREDIENTS
Nutrition- 2 -3
- 1 -2tablespoon canola oil
- 2 -3tablespoons flour
- 1teaspoon salt
- 1teaspoon pepper
- 2
- 1
- 3
- 2
- 1
- 1tablespoon dried rosemary
- 1tablespoon thyme
- 1tablespoon parsley
- 1 1⁄2teaspoons dry mustard
- 1cup water
- 1(440 ml) can Guinness stout
- 1(10 ounce) can cream of mushroom soup, with onion (do not add water)
- 1(8 ounce) package puff pastry
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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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