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Cozy Guinness Beef Stew Recipe with Easy Cheddar Drop Biscuits for Winter

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A hearty and comforting Guinness beef stew paired with fluffy cheddar drop biscuits, perfect for cozy winter evenings. This recipe combines rich, malty flavors with cheesy, flaky biscuits for a satisfying meal.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • ¼ cup all-purpose flour (for dredging beef)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled and sliced diagonally
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 12 ounces Guinness beer (classic stout)
  • 4 cups low sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • For the Cheddar Drop Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • ¾ cup milk or buttermilk

Instructions

  1. Pat beef chuck dry with paper towels. Season generously with salt and pepper. Dredge beef cubes evenly in ¼ cup flour, shaking off excess. (5 minutes)
  2. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown beef in batches for about 4 minutes per side until deep mahogany crust forms. Transfer beef to a plate. (15 minutes)
  3. Lower heat to medium. Add diced onion, sliced carrots, and chopped celery to the pot. Cook, stirring occasionally, for about 6 minutes until softened. Stir in minced garlic and cook 1 more minute. (8 minutes)
  4. Stir in tomato paste and cook for 2 minutes. Pour in Guinness beer, scraping bottom of pot to lift browned bits. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
  5. Return beef to pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 1 hour 45 minutes until beef is fall-apart tender. Stir occasionally and add water if stew gets too thick. (105 minutes)
  6. While stew simmers, preheat oven to 425°F. In a large bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in shredded cheddar. Pour in milk and fold gently until just combined.
  7. Drop spoonfuls of biscuit dough onto greased or parchment-lined baking sheet, spacing about 2 inches apart. Bake for 12-15 minutes until golden and puffed. (15 minutes)
  8. Remove thyme sprigs and bay leaves from stew. Taste and adjust seasoning with salt and pepper. Serve hot with cheddar drop biscuits on the side.

Notes

Let the stew rest for 10 minutes off heat before serving to let flavors settle. Brown beef in batches to develop a good crust. Keep butter cold when making biscuits and avoid overmixing dough to keep biscuits tender. The stew and biscuits can be made gluten-free by using appropriate flour substitutes. Biscuits can be made dairy-free by substituting butter and milk with vegan alternatives.

Nutrition

Keywords: Guinness beef stew, cheddar drop biscuits, winter stew, hearty stew, easy beef stew, comfort food, Irish stew, cheesy biscuits

Find it online: https://emmayum.com/cozy-guinness-beef-stew-recipe-with-easy-cheddar-drop-biscuits-for-winter/