Rating: 4.5 stars
41 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

This is a recipe my husband got from one of his co-workers. He absolutely loves this!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 beer 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.

Nutrition Facts

738 calories; protein 27.7g; carbohydrates 47.2g; fat 48.5g; cholesterol 77.3mg; sodium 677.7mg. Full Nutrition
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