5medium carrotssliced into 1/2-inch rounds or baby carrots
3stalks celerysliced into 1/2-inch rounds
8small Yukon Gold potatoescut into quarters
2clovesgarlicminced
⅓cupunbleached all-purpose flour
2cups beef stock
2TablespoonsWorcestershire sauce
1Tablespoondried thymeor 4 sprigs of fresh
2bay leaves
Guinness Biscuits
2cupsunbleached all-purpose flour
2 ½Teaspoonsbaking powder
¾teaspoonssea salt
6Tablespoonsunsalted buttercut into 1/2-inch cubes
¾cupsGuinness® Draughtor any beer of your choosing
2Tablespoonsmelted 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.