Crockpot Steak and Stout Pie

• 14 cup all-purpose flour, more for rolling
• kosher salt & freshly ground black pepper, to taste
• 2 lbs boneless beef chuck, trimmed of excess fat 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 Guinness stout (or other 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

1. In a large bowl, combine the flour, 2 tsp salt, and 1 tsp pepper.
2. Toss the beef in the flour mixture to coat.
3. Transfer the mixture (including excess flour) to a 6-quart crockpot and then add the carrots, onion, garlic, and thyme.
4. Slowly pour in the Guinness and then stir in the beef broth.
5. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours.
6. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 1/2-2 hours more.
7. Position a rack in the center of the oven and heat the oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
8. On a lightly floured surface, roll the puff pastry sheet into a 10x14 inch rectangle.
9. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes.
10. Remove from the oven, let cool slightly on a rack, and cut into quarters.
11. Lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.

flour, kosher salt, beef chuck, carrots, yellow onion, garlic, thyme, stout, beef broth, russet potatoes, pastry

Taken from www.food.com/recipe/crockpot-steak-and-stout-pie-490105 (may not work)