Super recipe from the latest issue of Fine Cooking. I modified the recipe a bit with more vegetables and more broth.This recipe is very easy and makes plenty.
3/4 c. flour
3 lb. boneless beef chuck
6 large carrots, cut into 1/4 inch rounds
1 large onion, coarsely chopped
3 minced garlic cloves
2 large sprigs fresh thyme
1 12-oz bottle Guinness or other stout
2 c. beef broth
5-6 potatoes peeled and cut into 1 inch cubes
1 sheet frozen puff pastry, thawed
In a large bowl combine the flour, 2 tsp salt and 1 tsp pepper. Toss the beef in the flour mixture to coat. Transfer the mixture, including the excess flour, to a 6 qt. slow cooker and add the carrots, onion, garlic, and thyme. Slowly pour in the broth and Guinness and stir. Cover and cook on low for 6-7 hrs. or on high for 4-5 hrs.(Meat was tender after 3 hrs on low). Add the potatoes and continue cooking for about an hour or until the potatoes are fork tender. While the cooking is going on cook the pastry.
Pastry: Heat oven to 375 degrees with rack in center of oven. Coat a baking pan with cooking spray. Unfold pastry sheet and lay on the baking pan. Bake 15-18 min or until golden brown. Remove from oven and cool, and cut into quarters.
To serve, lay a pastry piece along one edge of the bowl. Spoon the stew into the bowl and enjoy.