Slow Cooker Guinness Beef and Mushroom Pie

guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout reduces alcohol content while maintaining flavor.

beef chuck

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often more affordable and cooks faster.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pie crust

Homemade pie crust can be more cost-effective than store-bought puff pastry.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a less expensive substitute for butter.

Preheat oven to 400°F (200°C).

Cut beef chuck into 1-inch cubes and season with salt and black pepper.

Heat butter in a large pot over medium heat until melted.

Add beef in batches and brown on all sides, about 5-7 minutes per batch.

Remove beef and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Sprinkle flour over vegetables and stir to coat; cook for 1-2 minutes.

Gradually add guinness stout, scraping up any browned bits from the pot.

Add beef broth, thyme, bay leaves, and browned beef back to the pot.

Bring to a simmer, then reduce heat and cover; cook for 1.5-2 hours until beef is tender.

Stir in frozen peas and remove from heat; discard bay leaves.

Transfer beef mixture to a baking dish and let cool slightly.

Roll out puff pastry and cover the beef mixture, trimming excess pastry.

Cut slits in the pastry to allow steam to escape; brush with beaten egg.

Bake for 25-30 minutes or until the pastry is golden brown.

Let cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens