Slow Cooker Beef and Guinness Puff Pie

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  • Time icon
    Total Time
    10hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1072
based on 1 ratings

Beef and Guinness stew is a rich and comforting classic, and the creamy blue cheese and puff pastry lid add even more richness to this meal. First, simmer the rich beef filling in your slow cooker (or a dutch oven on low heat) until thickened and falling apart. Then spoon into individual dishes and bake for a perfectly golden puff pastry pie. All you need to serve is a side of lightly steamed green vegetables!

recipe updated 8 Jun 2020

Ingredients

  • Stewing steak icon
    Stewing steak
    681 g (about 681)
  • Onion icon
    Onion
    1 (about 140 g)
  • Button mushroom icon
    Button mushroom
    2 cups (about 172.8 g)
  • Egg icon
    Egg
    ¼ (about 12.5 g)
  • Stilton cheese icon
    Stilton cheese
    113.5 g (about ½ cup)
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (about 28.5 g)
  • Plain flour icon
    Plain flour
    2 tbsp (about 13.8 g)
  • Stout icon
    Stout
    1 ¼ cups (about 300 g)
  • Beef stock icon
    Beef stock
    ¾ cup (about 158.4 g)
  • Horseradish sauce icon
    Horseradish sauce
    2 tsp (about 12 g)
  • Tomato purée icon
    Tomato purée
    1 tbsp (about 16.5 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Puff pastry icon
    Puff pastry
    454 g (about ⅓)

Tools

  • kCook icon Stove
  • kCook icon Pastry brush
  • kCook icon Skillet pan
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl
  • kCook icon Pie dish - 5.75 x 1.75"

Step preview

  1. Add sunflower oil to a clean large cast iron skillet
  2. Heat
  3. Add stewing steak to the large cast iron skillet
  4. Sear until browned
  5. Add onion to the large cast iron skillet
  6. Fry evenly until browned - medium heat
  7. Stir in plain flour to the large cast iron skillet
  8. Mix in stout and beef stock to the large cast iron skillet
  9. Stir in horseradish sauce and tomato purée to the large cast iron skillet
  10. Season with salt & pepper
  11. Add bay leaves to the large cast iron skillet
  12. Heat until boiling
  13. Transfer content of large cast iron skillet to slow cooker bowl and cover
  14. Cook until cooked through - 9 hr, low heat
  15. Pre-heat oven - 205°C
  16. Transfer content of slow cooker bowl to 4 pie dishes
  17. Stir in button mushroom to the pie dishes
  18. Brush with egg
  19. Top with puff pastry
  20. Trim gently
  21. Slice
  22. Brush with egg
  23. Cook until light golden - 30 min, 205°C
  24. Sprinkle with stilton cheese
  25. Let cool slightly until melted
  26. Serve
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