Main Dish

Sheila’s Steak and Guinness Slow Cooker Stew

1 and 1/8^th ounce or ¼ cup all purpose flour plus

more for rolling the puff pastry.

Kosher salt and freshly ground black pepper.

2 lb boneless beef chuck, trimmed of excess

fat, and cut into 1-inch pieces.

2 large carrots cut into ¼ inch thick rounds

1 large yellow onion, coarsely chopped

3 large cloves garlic, minced

2 spring’s fresh thyme (I used dried)

1 (12oz.) bottle Guinness (or other stout)

(I used 2 bottles)

1 cup lower-salt beef broth (Used the whole can)

large russet potatoes (about 1 ½ pounds)

Washed and cut into 1-inch cubes

Nonstick cooking spray

1 sheet frozen puff pastry (about 9 ounces)

That has been 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 slow

cooker and then add the carrots, onion, garlic,

and thyme. Slowly pour in the Guinness and then

stir in the beef broth. Cook on low for 6 to 7 hours

or on high for 4 to 5 hours.( I used the 6 hr on my cooker)

add the potatoes

And continue cooking until the meat and the

potatoes are fork-tender, about one hour more.

Position a rack in the center of the over, preheat

to 375° 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

Over and let cool slightly on a rack and cut into

quarters.( I cut into thirds)

To serve lay the puff pastry quarters in a 4 inch wide

shallow bowls and spoon the stew over part of the pastry.

This was a perfect luncheon for us as
it was cold, and raining and very windy
outside, and this made us all warm and toasty
inside.