Guinness Beef Stew with Rosemary Biscuits


It's no secret at this point that I love British pub recipes, and I love St. Patrick's Day! This Guinness beef stew recipe is so good - rich, hearty, and (my favorite) easy! I call this a stew, but you'll notice that this dish is a lot thicker than a soup - almost more like a casserole! Make this delicious St. Patrick's Day recipe this weekend to celebrate, and serve with my Traditional Soda Bread! Dinner plans made!


I don't know about you, but on chilly days there's just nothing better than a warming stew! This one-pot meal bakes in a dutch oven, which means very little hands on time and very little clean up! If you don't own a dutch oven yet, GET ONE! They're a total game changer, and we use ours all the time. This is the one we use and love!



And if you want some St. Patrick's Day dessert ideas, how about one of these?








Stew Ingredients:

2 tablespoons olive oil
2 large onions, roughly diced
4 garlic cloves, minced
6 carrots, sliced into bite sized pieces
2 stalks celery, sliced 
1/4 cup all-purpose flour (I use King Arthur)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
 2 lb beef chuck, cut into 1-2" cubes
1 3/4 cups Guinness (or other stout beer)
2 teaspoons Worcestershire 
(1 tsp brown sugar)
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Rosemary Biscuits Ingredients: 

1 1/2 cups flour
2 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks), grated cold butter
2 tablespoons chopped fresh rosemary
1/2 cup cold water


Directions:

Preheat the oven to 325 F. Heat the olive oil in a dutch oven over medium heat. Add the onions, garlic, celery and carrots and cook until the onions are softened and translucent, stirring occasionally.

While the vegetables cook, prepare the beef. In a medium bowl, stir together the flour, salt and pepper. Add the beef, and use your hands to coat each piece with the flour mixture.

Remove the vegetables to a plate. Add the beef to the dutch oven and cook, stirring frequently until the beef is browned. Return the vegetables to the dutch oven along with any leftover flour. Add the Guinness, Worcestershire, brown sugar and rosemary. Bring to a boil over medium heat. Once the mixture boils, cover the dutch oven and cook in the preheated oven for about 1 hour and 45 minutes.

For the biscuits: 

Stir together the flour, salt and rosemary in a bowl. Lightly stir in the butter. Add the water, and shape into a soft dough using your hands. Separate the dough into 6-8 pieces, and using your hands shape each piece into a small ball. Add the biscuits to the dutch oven, and return the stew to the oven to cook for an additional 30 minutes. Sprinkle with parsley for garnish and serve with a Guinness!


http://www.thiscelebratedlife.com/search/label/recipes


Kirsten Bell
0 Comments

No comments:

Post a Comment