Fine Cooking Magazine - November/December 2020

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.

Ingredients

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

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

Preparation

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.

(16 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Guinness
IN THIS RECIPE
Beef Chuck
IN THIS RECIPE
Russet Potatoes
FEATURED
Shishito Peppers

Reviews

Rate or Review

Reviews (16 reviews)

metaeuphoric | 03/11/2020
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.
KatiTHess | 02/12/2019
Love this and can't wait to make it and use it
judywrites | 02/23/2018
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.
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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Slow-Cooker Steak and Guinness Pie
Yield: 4 servings
Cuisine: British
Ingredients: 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