Guinness Beef Stew with Cheddar Cheese Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the stew:
8-10 red potatoes, skin on, quartered
6 carrots and 2 parsnips, peeled, sliced into thick chunks
3 bay leaves
3 lbs stew meat, cubed ( I used chuck)
1/2 cup flour
1 dash each of salt, pepper, garlic powder
2 tbsp olive oil, plus more as needed
1 onion, diced
4 large garlic cloves, minced
8 ounces baby portabella mushrooms, halved
2 cans tomato sauce (16 ounces)
10 3/4 ounces beef broth ( I used consomme)
1 (13 g) envelope Lipton Onion Soup Mix
1 tsp dried thyme
1/2 tsp each of black pepper and garlic powder
1 tsp each of creole seasoning (Tony Chachere's) and Italian herb seasoning (Mrs. Dash)
12 ounces beer (Guinness, draught or stout)
1 cup frozen peas, if desired
For the biscuits:
3 cups Bisquick Heart Smart pancake and baking mix
1 cup skim milk
1 cup extra sharp white cheddar cheese, shredded (or use cheese of your choice)
Butter Topping for Biscuits:
3 tbsp unsalted butter, melted
salt, garlic powder, and parsley (season to taste, generously)
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Directions: |
Directions:
For the Guinness Beef Stew:
1. Put potato, carrot, and parsnip chunks in the bottom of crock pot. Top with 2 bay leaves.
2. In a large bowl, season the flour with a dash of salt, pepper, and garlic powder, and coat the beef with the flour mixture.
3. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Saute beef in batches, just until browned. Add more oil to pan as necessary for each batch. Remove and set aside.
4. Add onion and garlic to the same pan and saute over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan (adds flavor).
5. Add meat and onions to crock pot, top with mushrooms.
6. Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits).
7. Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own. Serve with our cheddar cheese biscuits! Makes 8-10 servings.
For the Cheddar Cheese Biscuits:
1. Preheat the oven to 450 F.
2. Stir the Bisquick mix and milk together until soft dough forms.
3. Mix in the shredded cheese.
4. Drop dough by spoonfuls onto ungreased cookie sheet. Recipe makes 10 biscuits.
5. Bake 7-9 minutes or until golden brown.
6. While the biscuits are baking, mix together your butter topping, adding enough seasoning to suit your taste (be generous on the salt and garlic powder).
7. Using a butter brush, spread butter topping on the top of each biscuit.
8. Serve biscuits warm with the Guinness Beef Stew. Makes 10 servings.
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:8 hours and 50 minutes |
Personal
Notes: |
Personal
Notes: We have made this stew over and over again. It is our most requested recipe. We are finally giving it to you! This is a great dish to prepare the night before (store in the refrigerator) as it requires a bit of time... but well worth it! Turn on the crock pot in the morning, and it's done in time for dinner. Freeze any leftovers you have, and enjoy this stew anytime.
These biscuits are a must! They take less than 10 minutes to make, and are so much tastier and healthier than the biscuits from Red Lobster. Don't just take our word for it, bite into it, and you will see for yourself! Store leftover biscuits in a plastic bag, and when you're ready to reheat, microwave for 15-20 seconds, and then toast it in a toaster oven for a few minutes.
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