Guinness Beef Stew with Cheddar Herb Biscuit Topping
Beefy, flavorful stew with beef, vegetables and biscuit topping
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Course Lunch, Main Course, Soup
For the stew:
- 1/4 lb bacon chopped
- 2 lbs boneless chuck roast trimmed and cut into bite sized pieces
- salt and pepper
- 4 stalks celery cleaned and sliced
- 3 large carrots diced
- 1 onion diced
- 4 cloves garlic diced
- 1 russet potato peeled and diced
- 1 turnip peeled and diced
- 3 oz tomato paste
- 1 12 oz bottle Guinness
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp cornstarch mixed into a few tbsp water, for thickening if needed
For the biscuits:
- 1 1/2 cup self rising flour
- 1/2 tsp garlic powder
- 1/3 cup shortening or butter
- 3/4 cup shredded sharp cheddar cheese preferably Irish
- 2/3 cup milk
- 2 tbsp mixed fresh herbs like parsley, chives, green onions, thyme finely chopped
For the stew:
Cook the bacon in a large, oven-safe, heavy-based pot or dutch oven over medium heat until crisp. Remove the bacon and drain on paper towels, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.
In the same pot, add the onion, garlic, celery, and carrots until soft . Stir in the tomato paste. Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir, scraping up the browned bits from the bottom of the pot.
Add the beef back to the pot and pour in the beef broth. Add the bay leaf and and cover. Place in a 300 oven for 1 1/2 hours (or you can simmer on low on the stove if you prefer). Add the potatoes and the turnip. Simmer for another ½-1 hour, or until the vegetables are tender.
Remove the bay leaf. If the stew is still thin, mix a tablespoon of cornstarch with a tablespoon of cold water. Mix the slurry into the stew and bring the mixture to a boil. Reduce to a simmer again, stirring occasionally. Preheat the oven to 350°F.
For the biscuit topping:
Stir together the self-rising flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
Make small circles of the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes. Ladle into bowls and garnish with reserved bacon.
Keyword Beef, Lunch, Main Dish, Soup