Why the Crockpot Steak and Stout Pie Is Great Crockpot Recipe
If you’re looking for a comforting meal that requires minimal effort, the Crockpot Steak and Stout Pie is a fantastic choice.
I love how it transforms simple ingredients into a hearty dish that warms the soul. By letting the crockpot do the work, I can focus on my day while the flavors meld perfectly.
The aroma wafts through my home, enticing everyone to gather around the table. Plus, it’s versatile—I can easily swap ingredients based on what I’ve on hand.
Honestly, there’s nothing quite like enjoying a cozy pie after a long day, and this recipe delivers every time.
Ingredients of Crockpot Steak and Stout Pie
When it comes to whipping up a delicious meal without spending all day in the kitchen, the ingredients for the Crockpot Steak and Stout Pie are simple and straightforward. You might already have some of them in your pantry, and if not, they’re easy to grab during your next grocery run.
This dish combines rich flavors, tender beef, and hearty vegetables, all enveloped in that flaky puff pastry. It’s like a warm hug in a bowl, perfect for any chilly evening. So, let’s plunge into what you’ll need to get started on this cozy culinary adventure.
Ingredients:
- 1/4 cup all-purpose flour (plus more for rolling)
- Kosher salt & freshly ground black pepper (to taste)
- 2 lbs boneless beef chuck (trimmed of excess fat and cut into 1-inch pieces)
- 2 large carrots (cut into 1/4 inch thick rounds)
- 1 large yellow onion (coarsely chopped)
- 3 large garlic cloves (minced)
- 2 sprigs fresh thyme
- 1 (12-ounce) bottle of Guinness stout (or another stout)
- 1 cup beef broth
- 2 large russet potatoes (washed and cut into 1-inch cubes)
- 1 sheet frozen puff pastry (thawed overnight in the refrigerator)
Now, let’s chat about these ingredients for a minute. If you’re not a fan of Guinness, don’t fret—any stout will do the trick, and it’ll still pack a delicious punch.
The beef chuck is perfect because it becomes super tender after slow cooking, but if you want to get a little fancy, you could try using brisket.
And about those vegetables? Feel free to toss in whatever you have lying around. Peas, parsnips, or even some mushrooms could jazz things up a bit.
This recipe is quite forgiving, which is great for those of us who mightn’t have the most organized kitchen. So gather your ingredients, and get ready for a heartwarming meal that’s sure to impress.
How to Make Crockpot Steak and Stout Pie
Alright, let’s plunge into the cozy world of making Crockpot Steak and Stout Pie. First, you’ll want to grab a large bowl and combine 1/4 cup all-purpose flour, a couple of teaspoons of kosher salt, and a teaspoon of freshly ground black pepper. This is where the magic begins. Toss your 2 lbs of boneless beef chuck—make sure it’s trimmed of excess fat and cut into 1-inch pieces—into this flour mixture until it’s well coated. It might feel a bit messy, but hey, that’s part of the fun.
Once your beef is all floured up, transfer it to your trusty 6-quart crockpot.
Now, it’s time to add the colorful veggies. Throw in 2 large carrots, chopped into 1/4 inch thick rounds, followed by 1 large yellow onion, coarsely chopped, and 3 cloves of minced garlic. Don’t skimp on the garlic; it’s the little hero of this dish. Next, toss in 2 sprigs of fresh thyme for that aromatic touch.
Then, slowly pour in 1 (12-ounce) bottle of Guinness stout, followed by 1 cup of beef broth. Give everything a good stir and then cover it up. Set your crockpot to low and let it work its magic for about 6 to 7 hours, or on high for 4 to 5 hours. You can go about your day and let the slow cooker do the heavy lifting—what a win, right?
As you near the end of your cooking time, it’s time to add the heartiness. About 1 1/2 to 2 hours before you’re ready to serve, toss in 2 large russet potatoes, which you’ve washed and cut into 1-inch cubes. They’ll soak up all those delicious flavors.
When everything is fork-tender and your kitchen smells like a cozy pub, you’re in the home stretch. Preheat your oven to 375 degrees F, and while it warms up, roll out 1 sheet of thawed frozen puff pastry on a floured surface. Aim for a rectangle about 10×14 inches.
Pop that pastry onto a baking sheet coated with cooking spray and bake it until it’s golden-brown—about 15 to 18 minutes. Once it’s out of the oven and slightly cooled, cut it into quarters.
Now, for the fun part: lay the puff pastry in wide, shallow bowls and ladle that rich, hearty stew over the top. It’s like a warm hug in a bowl, and trust me, you’ll want seconds. Enjoy!
Crockpot Steak and Stout Pie Substitutions & Variations For Low Carb Diets
While traditional Crockpot Steak and Stout Pie is a comforting dish, there are plenty of ways to adapt it for a low-carb diet without sacrificing flavor.
I swap out the flour for almond flour or coconut flour to coat the beef, which works great. Instead of russet potatoes, I use cauliflower for that creamy texture.
You can even skip the puff pastry altogether and top the pie with a cheesy cauliflower mash. For the stout, I opt for a low-carb beer or even beef broth to keep it hearty.
These tweaks keep the dish satisfying and delicious!
What to Serve with Crockpot Steak and Stout Pie
After making the delicious Crockpot Steak and Stout Pie, you’ll want to think about what to serve alongside it to enhance the meal.
I love pairing it with creamy mashed potatoes or a side of buttery garlic bread to soak up that rich gravy.
A crisp green salad with a tangy vinaigrette balances the hearty dish perfectly.
For a comforting touch, try roasted root vegetables, which complement the pie’s flavors beautifully.
And don’t forget a pint of stout or a nice red wine to elevate the dining experience.
Your guests will appreciate these thoughtful additions!
Additional Tips To Decrease Calories
If you’re looking to enjoy Crockpot Steak and Stout Pie without the extra calories, I’ve got a few tips that can help lighten the dish.
First, substitute lean cuts of beef, like sirloin, to reduce fat. You can also use whole wheat flour instead of all-purpose flour for added fiber.
Swap out the puff pastry for a lighter option, like a phyllo dough, or simply skip the crust altogether.
Additionally, I like to add more vegetables, like mushrooms or zucchini, which bulk up the meal without adding many calories.
These swaps maintain flavor while keeping things healthier!