Get the Recipe: Guinness Beef Stew with Biscuit Topping
A hearty Guinness beef stew, with potatoes and carrots in a Guinness stout-infused gravy. Topped with a cheesy 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.
If the stew gravy seems too thin, you can thicken it slightly with a cornstarch slurry of 1 Tablespoon of cornstarch mixed with 1 Tablespoon of cold water. Be careful not to over-thicken as the extra oven time to bake the biscuit topping will further thicken the stew on its own. Aim for a bit looser than a gravy consistency at this point.
Notes
Tips!
If wanting to make ahead, consider making the stew part ahead and refrigerating. Rewarm the stew on the stovetop while you quickly mix up the biscuit topping. Top with warmed stew with the biscuit topping, then pop into the oven to bake for 15-20 minutes.
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.
Be sure to read the notes above this Recipe Card for more tips on making this recipe, substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 438kcal, Carbohydrates: 53g, Protein: 14g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 25mg, Sodium: 328mg, Potassium: 931mg, Fiber: 5g, Sugar: 7g, Vitamin A: 10164IU, Vitamin C: 22mg, Calcium: 335mg, Iron: 3mg
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