slow cooker guinness® beef stew

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
• 1/4 cup vegetable oil
• 1 large yellow onion, coarsely chopped
• 1 (15 ounce) can irish (e.g. guinness®)
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can beef broth
• 1 tablespoon chopped fresh parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 pound round red potatoes, halved
• 3 carrots, cut into 1-inch chunks
• 1 (17.5 ounce) package frozen puff pastry, thawed and cut into quarters (optional)

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 45 mins


• combine flour, salt, and pepper in a shallow dish; add beef pieces. toss to coat each piece evenly. reserve remaining flour mixture for later use.
• heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. transfer cooked beef to a slow cooker.
• cook and stir onion in the same skillet used for beef until golden, about 5 minutes. add and garlic; bring to a boil for 1 minute. scrape browned bits of food from bottom of the pan with a wooden spoon. pour onion mixture into the slow cooker.
• mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
• cook on low until beef is almost tender, 2 1/2 to 3 hours. sprinkle in the reserved flour mixture; stir well. add potatoes and carrots.
• cook on high until potatoes are tender, about 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• arrange puff pastry on baking sheets; pierce each piece several times with a fork.
• bake in the preheated oven until golden and crispy, about 10 minutes. ladle stew into individual dishes; top each with a pastry square.