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!

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2 COMMENTS

  1. Sarah B. | 10th Jan 22

    I made this for dinner tonight! it was so good. I was nervous about the recipe because there wasn’t a lot of seasoning, but this was my first time cooking with beer and MAN that adds a lot of flavor. I will say if you want this to be more soupy i would add some broth or water to it cause it’s much thicker than a stew, like she says. It is more like a gravy to me. I mean that’s how rich it is. so so rich. I added thyme to it as well and it tasted good. I didn’t have any fresh rosemary so I had to use dry and it was fine. The biscuits on top are a lovely flavor as well. The instructions don’t say whether to keep the lid on or off when baking the biscuits so I did a mix of both (baked for a while on then took it off at the end). they came out a bit doughy still in the middle so maybe i should have baked longer without the lid? the flavor was still really great though. if you wanted to skip the biscuits i think this stew would taste really good over some buttery mashed potatoes or something.

  2. Peggy | 13th Oct 23

    this stew is fabulous! I made the stew, served it in a cooked pumpkin, and had Rosemary biscuits on the side. It won 1st place for the “Best Main Dish” at our parish potluck. thanks for sharing the recipe!

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