Guinness Slow Cooker Beef Pot Pie |
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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 6 |
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I tweaked a couple of recipes I saw on this site because I didn't have some of the ingredients in my cupboard. So, I added a tin of cream of mushroom/onion soup and more herbs. This recipe is thick. You'll need to use a deep casserole dish. I used my white corningware dish (approx. 4 deep). If you're looking for a stew consistency just add more beer and water. This should easily feed 6, but we're feeding 3 growing teenagers. Every last morsel was hungrily consumed in no time. Ingredients:
2 -3 lbs stewing beef (i used the family size pkg. from walmart) |
1 -2 tablespoon canola oil |
2 -3 tablespoons flour |
1 teaspoon salt |
1 teaspoon pepper |
2 celery ribs, chopped |
1 medium onion, minced |
3 large carrots, chopped |
2 large potatoes, cut into cubes |
1 cup mushroom (either cut up reg. or small whole button mushrooms) |
3 bay leaves |
1 tablespoon dried rosemary |
1 tablespoon thyme |
1 tablespoon parsley |
1 1/2 teaspoons dry mustard |
1 cup water |
1 (440 ml) can guinness stout |
1 (10 ounce) can cream of mushroom soup, with onion (do not add water) |
1 (8 ounce) package puff pastry |
Directions:
1. In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
2. Place beef and all ingredients except mushroom soup in slow cooker.
3. Cook on high for approximately 5-6 hours.
4. Turn off the cooker and pour in condensed soup, thoroughly mix.
5. Set oven to 350F deg.
6. Roll out enough puff pastry to cover your dish.
7. Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
8. Place dish on foil covered cookie sheet and bake until pastry is puffed up and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.
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