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.
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.
Very good, but perhaps not life changing. When doing the final hour with potatoes put on high (recipe should state this). Also a pat of butter when serving is a nice addition.
Love this and can't wait to make it and use it
Very good stew with minimal work involved! I cooked the recipe on the high setting, but needed the 5 hours for the meat to be tender. My only issue was my own - I didn't have fresh thyme so I used dried and got a bit too much for my tastes. However, my husband loved it and didn't seem to notice the stronger thyme taste.I also added some garlic for to push up the flavor profile a bit.
Will be a repeat! Thank you.
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.
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