Guinness Slow Cooker Beef Pot Pie
Indulge in the hearty, pub-inspired flavors of this Guinness Slow Cooker Beef Pot Pie, the ultimate comfort food infused with rich and savory goodness. Tender chunks of beef stew meat are slow-cooked to perfection alongside a medley of aromatic vegetables, Guinness stout, and hearty seasonings, creating a deeply flavorful filling that's topped with golden, flaky puff pastry. This recipe combines the convenience of a slow cooker with the wow factor of baking a crisp crust right on top. Perfect for cozy weeknight dinners or an impressive dish for guests, this pot pie brings together classic Irish flavor in every bite. Bursting with robust beef, earthy vegetables, and the malty essence of Guinness, it's a satisfying dish as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 1.5 cups Guinness stout beer
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Thyme (fresh or dried)
- 1 Bay leaf
- 1 cup Frozen peas
- 2 Frozen puff pastry sheets
- 1 Egg, beaten (for egg wash)
Instructions
Season beef stew meat with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer browned beef to a slow cooker.
In the same skillet, add diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften. Add the minced garlic and cook for another minute, stirring frequently.
Sprinkle flour over the sautéed vegetables and stir to coat evenly. Gradually pour in the Guinness, scraping the bottom of the skillet to deglaze and incorporate all the browned bits.
Transfer the vegetable and Guinness mixture to the slow cooker. Add beef broth, tomato paste, thyme, and bay leaf. Stir to combine.
Cover and cook on low heat for 6-7 hours, or until the beef is tender and the flavors have melded.
Remove the bay leaf. Stir in frozen peas and let them warm through while preparing the puff pastry.
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheets slightly to fit the size of your baking dish or ramekins.
Pour the beef stew mixture into a large baking dish or divide it among individual ramekins.
Cover the dish or ramekins with puff pastry, trimming excess and pressing the edges to seal. Cut small slits in the pastry to allow steam to escape.
Brush the puff pastry with the beaten egg for a golden, glossy finish.
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed.
Let the pot pie cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 5516 mg | 240% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 22.4 g | ||
| Protein | 271.4 g | 543% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 450 mg | 35% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 4848 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
