Slow-Cooker Steak and Guinness Pie

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.

Sausage-Bean Chowder

1 pound bulk hot Italian sausage
28-ounce can diced tomatoes
2 16-oz cans kidney beans, not drained
1 quart water
1 bay leaf
11/2 teaspoons seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/8 teaspoon black pepper
half a large green pepper, chopped
4-5 small potatoes, diced

Brown sausage in a skillet, and drain off fat. In a large kettle, place all ingredients except green pepper and potatoes. Cover and simmer for 30 minutes. Add green pepper and potatoes and simmer 30 additional minutes. This chowder also can be cooked all day in your crockpot.