Step 1

Pat the beef dry with paper towels.

Step 2

Combine the flour, salt and pepper in a shallow dish.

Step 3

Add the beef; toss to coat well with flour.

Step 4

Reserve the remaining seasoned flour for later.

Step 5

Heat the oil in a large nonstick skillet.

Step 6

Remove the beef from the flour and shake off any excess; reserve the seasoned flour.

Step 7

Add the beef in batches in a single, uncrowded layer to the skillet.

Step 8

Cook, turning, 10 minutes per batch until browned on all sides.

Step 9

Transfer browned beef to a slow cooker.

Step 10

Add the onions to the skillet; cook five minutes until golden.

Step 11

Add the Guinness and garlic; boil one minute, scraping up the browned bits from the bottom of the pan.

Step 12

Add the mixture to the slow cooker.

Step 13

Add the broth, parsley, bay leaves and thyme to the slow cooker.

Step 14

Cover; cook on low two and a half to three hours until meat is almost tender.

Step 15

Sprinkle in the reserved seasoned flour; stir.

Step 16

Add potatoes, carrots and rutabagas.

Step 17

Cover; cook on high one hour until vegetables are tender.

Step 18

Taste pan juices; adjust seasonings.

Step 19

If serving the stew with the pastry crust, heat oven to 400 degrees Fahrenheit.

Step 20

Cut pastry sheets into quarters.

Step 21

Place on two baking sheets; pierce several times with a fork.

Step 22

Bake 10 minutes until crisp and golden.

Step 23

Spoon a portion of the hot stew into individual dishes.

Step 24

Top with a pastry square.

Step 25

To cook stew in the oven: Transfer the browned meat and onion mixture to a large Dutch oven.

Step 26

Proceed with the recipe as directed; cook, tightly covered, in a 325-degree oven two hours until meat is fork tender.

Step 27

Add vegetables, cover the pot and return to the oven one hour until the vegetables are tender.