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Slow-Cooker Steak and Guinness Pie

Scott Phillips

Servings: 4

This simple version of the classic Irish dish has the distinctive bitter flavor of Guinness stout. Although it’s slow-cooked, the hearty beef stew requires minimal prep time. When it’s ready, the puff pastry “tops” are baked separately and served alongside.


  • 1-1/8 oz. (1/4 cup) all-purpose flour; more for rolling
  • Kosher salt and freshly ground black pepper
  • 2 lb. 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 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 (12-oz.) bottle Guinness (or other stout)
  • 1 cup lower-salt beef broth
  • 2 large russet potatoes (about 1-1/2 lb.), washed and cut into 1-inch cubes
  • Nonstick cooking spray
  • 1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator

Nutritional Information

  • Calories (kcal) : 880
  • Fat Calories (kcal): 300
  • Fat (g): 34
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 15
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 80
  • Sodium (mg): 860
  • Carbohydrates (g): 79
  • Fiber (g): 5
  • Protein (g): 58


  • 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. 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 hour more.Position a rack in the center of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with the cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10×14-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.

    To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.

Start this meal off with a fresh Forty Shades of Green Salad.


Rate or Review


  • User avater
    EMM3773 | 02/16/2018

    Very tasty, cooked in 4 hours on "high" setting. Used small potatoes and they only took about half an hour. Doubled the recipe but should not have doubled the salt in the flour mix -- was a bit too salty. Other than that, another super FC winner recipe.

  • cozette | 11/12/2016

    I don't care for potatoes cooked with a stew, so eliminated the puff pastry and served this with mashed potatoes and added parsnips to the stew. It was delicious! My husband is still talking about it.

  • sweetberryfield | 02/29/2012

    wow so good

  • JohnMeeley | 02/02/2012

    Great taste. I own your basic high/low crock-pot. I put the potato's in at the start. Also amended with additional ingredients, baby bella mushrooms sweated out in a cast iron pan in butter, thin sliced shallot, fresh hulled peas, coarse chopped celery. All into the pot and walk away. That why you want a slow-cooker recipe in the first place isn't it?

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