Dig into this hearty Guinness beef stew is the ultimate St. Patrick’s Day dinner, with tender beef, carrots, and potatoes in a rich Guinness stout gravy, all baked under a layer of cheesy, golden biscuits.
This Guinness Beef Stew with biscuit topping is made in one pot on the stovetop or in the oven, and you can even prep the stew ahead and bake the biscuits just before serving.
Whether you use classic Guinness, extra stout, or a zero-alcohol version, you’ll get deep, savoury flavour and a comforting, pub-style meal that’s perfect for chilly evenings and feeding hungry crowds.
- Make-ahead friendly
- Freezer-friendly
- Stovetop or oven variations
Looking for more St. Patrick’s Day dinner ideas? Check out my St. Patrick’s Day Recipe Round-up!
Ingredients and substitutions
A few notes about the key ingredients …
Guinness stout beer – Start with regular Guinness Stout for a classic Guinness stew flavour. Guinness Extra Stout will be fine, too, with a more forward Guinness flavour. There is even zero-alcohol Guinness available, which will bring the flavour without the alcohol.
Beef – You can start with stewing beef (pre-cubed beef pieces) or buy a small roast and cut it up yourself.
Potatoes – I’ve used mini yellow potatoes here, which I simply cut in half for the stew. You can also use yellow-fleshed whole potatoes (such as Yukon Gold) that you cut into pieces yourself. Russet (baking) potatoes will work, though they tend to break down more quickly as they cook.
Broth – It may seem counterintuitive, but this beef stew is made with chicken broth. I find it a more neutral-flavour that lets the Guinness flavours shine. Don’t worry, it still makes a rich, dark gravy! If you prefer, you can certainly substitute beef broth for chicken broth (or a bit of both).
How to make Guinness beef stew with biscuit topping
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by browning the beef cubes well in a hot skillet, then remove them to a plate.
Step 2: Add the onion and carrots to the same skillet and cook briefly, then add some tomato paste.
Step 3: Sprinkle the flour over the vegetables and cook them together briefly.
Step 4: Add the Guinness to the skillet and allow it to cook off for a minute.
Step 5: Add the chicken broth to the skillet.
Step 6: Add the potatoes to the skillet, along with the beef cubes and some thyme sprigs.
Step 7: Cover and simmer over low heat for 1 1/2 hours (or pop into a 325F oven instead).
Step 8: Thicken the gravy just a bit with cornstarch and water.
Step 9: Make the cheese biscuit dough.
Step 10: Spoon the biscuit dough over the stew and bake in the oven for 15 minutes.
Recipe tips!
- Be careful not to over-thicken the stew with the cornstarch slurry before topping and baking. The 15-20 minute bake will further thicken the stew and may end up too thick.
- Don’t forget to fish out and discard the thyme sprigs and bay leaf at the end of the stovetop cooking.
- To feed a crowd, use the “3x” button and bake in a larger roasting pan; keep biscuit topping in a single, even layer and extend baking time as needed.
- Serve with a green salad, steamed green beans or broccoli, or crusty bread to soak up the gravy.
Making ahead, storing and freezing
If you’d like to make this one ahead, I’d suggest making just the stew part ahead. Rewarm on the stovetop then make the topping and pop it into the oven for 15-20 minutes before serving.
Refrigerate leftovers for up to 3 days.
This baked stew could be frozen. Reheat in the microwave or covered in foil in a 350F oven until warmed through.
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Get the Recipe: Guinness Beef Stew with Biscuit Topping
Ingredients
For the Guinness beef stew:
- 2 Tablespoons olive oil, DIVIDED
- 1 lb. stewing beef cubes, or a small beef roast, well trimmed and cut into 2-inch pieces
- salt and pepper
- 1 small onion, cut into 1-inch-thick wedges
- 2 cloves garlic, chopped
- 3/4 lb carrots, cut into 1-inch pieces (about 2 medium carrots)
- 1/4 cup tomato paste
- 1 1/2 Tablespoons all-purpose flour
- 1 cup Guinness beer, stout or extra stout
- 1 1/2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 3/4 lb yellow-fleshed potatoes (such as Yukon Gold), cut into 1-inch pieces (or mini potatoes, halved or quartered, if larger)
- 3 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 1/4 cup parsley, roughly chopped, plus more for garnishing to serve
For the cheesy biscuit topping:
- 1 3/4 cup all-purpose flour, spooned and levelled
- 3 teaspoons baking powder
- 1 – 1 1/4 cups cheddar cheese, shredded (old white cheddar, recommended)
- 2 Tablespoons olive oil or vegetable oil
- 2/3 cup milk, plus a bit more, if needed
Instructions
- Start the stew by heating 1 Tablespoon of oil in a shallow 3-4 qt. oven-safe braiser, cast-iron skillet (with a lid) or Dutch oven over medium-high. Season the beef with salt and pepper. Working in batches, cook the beef, turning occasionally, until well browned, about 4 to 5 minutes. Transfer to a plate.
- Reduce the heat to medium. Add the remaining Tablespoon of oil, then add the onions and cook, stirring occasionally, about 3 minutes. Stir in the garlic and carrots and cook, stirring occasionally, about 2 minutes more. Add the tomato paste and cook with the vegetables, stirring, about 1 minute.
- Sprinkle the vegetables with the flour and cook, stirring, about 1 minute. Add the Guinness stout and cook, scraping up any browned bits, about 1 minute, then stir in chicken broth and Worcestershire sauce.
- Return the beef and any juices to the pot along with potatoes, thyme, and bay leaf. Bring to a boil, then reduce the heat to a simmer.
- Stovetop method: Cover and simmer for 1 1/2 hours. Remove the lid and cook, uncovered on the stovetop, until the beef is very tender, 45 to 60 minutes.
- Oven method: Cover and transfer to a 325°F (non-convection/not fan-assisted) oven and bake for 2 hours. Uncover and bake 45 minutes more. Remove from the oven and leave the oven on a 325F for the biscuit topping.
- Discard the thyme and bay leaves, then stir in the parsley. Taste and season the stew with additional salt and pepper, as/if needed.
- For the biscuit topping, preheat the oven to 325F (non-convection/not fan-assisted).
- To make the biscuit topping, whisk together the flour and baking powder in a medium bowl. Add half the cheese and stir to combine. Mix the olive oil and milk in a measuring cup, then pour into the flour mixture. Use a fork to stir and moisten the flour to make a soft, slightly sticky dough. Add a bit more milk, if necessary. Spoon the dough over the stew, sprinkle with the remaining cheese and bake for about 15-20 minutes uncovered, until golden, risen and cooked through.
- Serve immediately, garnished with additional chopped fresh parsley.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
FAQ
Yes! Look for zero-alcohol Guinness, which will bring all the Guinness flavour without the alcohol.
Absolutely. Simply skip the topping and enjoy the stew on its own.
I haven’t tested this in a slow cooker, but I would suggest making the recipe on the stovetop at least through to the long simmer. Instead of simmering on the stovetop, you can transfer to a slow cooker for 4 hours on HIGH. Remove the lid and simmer 45 minutes to thicken the gravy.
More St. Patrick’s Day recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
