Beef Stew with Guinness Biscuits

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Okay, so I may have gone a bit overboard with all of the Irish recipes…..but they taste so good! And St. Patrick’s Day only comes around once a year…..right? Well that’s my story and I am sticking with it! Although Irish stew would be made with lamb, not beef so it’s just the biscuits that are Irish…LOL. Irish or not, this Beef Stew with Guinness Biscuits is delicious…..

What constitutes a stew? Is stew a potpie without a crust? Is stew a really thick soup? I have never really understood that one, but here it is: Lisa’s version of Beef Stew with Guinness Biscuits. You will notice that I did not add the Guinness to the stew, I put it in the biscuits instead! Strange concept, I know. 😉

How to make Beef Stew with Guinness Biscuits:

For the Stew:

Cook bacon in a Dutch oven over medium-high heat until browned and crispy. Remove bacon with a wire strainer, and place on paper towels to drain…..

Season beef with salt and pepper. Add beef to the Dutch oven in batches. Cook and stir the beef until browned, about 5 minutes. Remove beef and place in a large bowl as you complete each batch…..

Add 2 Tablespoons of olive oil to the pan. Add the carrots, onion, celery and garlic, and cook until vegetable are tender, about 5 minutes…..

Add the flour, and stir well to coat the vegetables…..

Stir in beef broth, beef, Worcestershire sauce, bay leaf, and thyme, then bring to a boil…..

Cover, reduce heat, and simmer for 2 hours, or until beef is fork tender…..

For the biscuits: Preheat oven to 400 degrees. Whisk together the dry ingredients in a large bowl. Cut in the butter with a pastry blender until mixture resembles coarse crumbs…..

Stir in the beer to form a soft dough…..

Turn dough out onto a lightly floured surface. Roll or pat out the dough to a 9 X 6 rectangle about 1/2 inch thick, and cut into six 3-inch squares…..

Place on a parchment/silicone lined baking sheet, brush with melted butter…..

and bake for 20 minutes or until golden brown. Serve Beef Stew in a bowl, topped with a Guinness Biscuit and reserved bacon…..

A big bowl of this hearty Beef Stew with Guinness Biscuits makes the coldest winter night more enjoyable! 🙂

More delicious Irish inspired recipes:

• Instant Pot Irish Beef Stew
• Irish Nachos
• Instant Pot Guinness Beef Chili
• Classic Shepherd’s Pie with Lamb
• Boozy Shamrock Shake Cupcakes
• Guinness Glazed Salmon

Enjoy!!

Beef Stew with Guinness Biscuits

A big bowl of this hearty Beef Stew with Guinness Biscuits makes the coldest winter night more enjoyable!

5 from 1 vote

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Course: Main Course

Cuisine: Irish

Keyword: beef, carrots, onions, bacon, stew, guinness, biscuits, recipe

Prep Time: 15 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 30 minutes

Servings: 8 Servings

Calories: 704kcal

Author: Lisa Johnson

Ingredients

Stew

• 6 slices uncured bacon coarsely chopped
• 2 1/2 pounds beef chuck roast cut into 1-inch pieces
• 1 teaspoon sea salt
• 1/2 teaspoon fresh gound black pepper
• 1 cup yellow onions chopped
• 5 medium carrots sliced into 1/2-inch rounds or baby carrots
• 3 stalks celery sliced into 1/2-inch rounds
• 8 small Yukon Gold potatoes cut into quarters
• 2 cloves garlic minced
• 1/3 cup unbleached all-purpose flour
• 2 cups beef stock
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon dried thyme or 4 sprigs of fresh
• 2 bay leaves

Guinness Biscuits

• 2 cups unbleached all-purpose flour
• 2 1/2 Teaspoons baking powder
• 3/4 teaspoons sea salt
• 6 Tablespoons unsalted butter cut into 1/2-inch cubes
• 3/4 cups Guinness® Draught or any beer of your choosing
• 2 Tablespoons melted butter

Instructions

Stew

• Cook bacon in a Dutch oven over medium-high heat until browned and crispy. Remove bacon with a wire strainer, and place on paper towels to drain.
• Season beef with salt and pepper. Add beef to the Dutch oven in batches. Cook and stir the beef until browned, about 5 minutes. Remove beef and place in a large bowl as you complete each batch.
• Add 2 Tablespoons of olive oil to the pan. Add the carrots, onion, celery, potatoes, and garlic, and cook until vegetable are tender, about 5 minutes.
• Add the flour, and stir well to coat the vegetables.
• Stir in beef stock, beef, Worcestershire sauce, bay leaves, and thyme, then bring to a boil. Cover, reduce heat, and simmer for 2 hours, or until beef is fork tender.

Biscuits

• Preheat oven to 400 degrees.
• Whisk together the dry ingredients.
• Cut in the butter with a pastry blender until mixture resembles coarse crumbs.
• Stir in the beer to form a soft dough.
• Turn dough out onto a lightly floured surface. Roll dough to a 9 X 6 rectangle about 1/2 inch thick, and cut into six 3-inch squares.
• Place on a parchment/silpat lined baking sheet, brush with melted butter and bake for 20 minutes or until golden brown.
• Serve the Beef Stew in a bowl, topped with a Guinness Biscuit and reserved bacon.

Notes

*I have no affiliation with Guinness®, nor have I been paid to use their beer....I just really like cooking with it. The word, harp, and signatures are all trademarked.

Nutrition

Calories: 704kcal | Carbohydrates: 58g | Protein: 39g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 977mg | Potassium: 1705mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6825IU | Vitamin C: 24.6mg | Calcium: 180mg | Iron: 11.5mg