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…..
I was so excited Wednesday when I received my first comment from someone that I did not know personally! Then I received a second one and the notification that she had nominated me for the Liebster Award. COOL!!! So off I went to complete all of the required tasks so I could post it the next morning. Yes, that means I was up until 3 am, but with the time change, my sleep patterns are still all screwed up anyway…so I didn’t care. Then it dawned on me, who do I turn this into? How will they know I completed these tasks? Why do the Liebster Award buttons not link to an official website, or anywhere?
When I woke up the next morning, 11 am is still morning, I googled it. It’s not a real award, it’s a chain letter. Huh…..okay…..wait a minute…..what? It was originally created in Germany as a way for new blogs to network and get more visitors to their sites. You know what, I am still glad that I stayed up all night and found those 11 other new blogs! I am not really good about commenting on other blogs, this forced me to just that. I see it as a milestone in this whole food blog journey. A complete stranger noticed my little blog and commented on it, and that’s awesome! Three of the other bloggers that I nominated have now also commented on a few pages, so I guess it really is an award after all. 🙂
Now back to the stew …..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. 😉
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. 🙂
Beef Stew with Guinness Biscuits
|Prep time||15 minutes|
|Cook time||2 hours, 15 minutes|
|Total time||2 hours, 30 minutes|
|Meal type||Main Course|
- 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 organic celery (sliced into 1/2-inch rounds)
- 8 Small Yukon Gold potatoes (cut into quarters)
- 2 Cloves fresh garlic (minced)
- 1/3 cup unbleached all-purpose flour
- 2 Cups organic beef broth
- 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
|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 broth, 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.|
|For the 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.|
*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.
This recipe will be partying at these link parties!