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, plus more for rolling
- Kosher salt
- 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
Method
- 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.
- 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 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 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.