Soups And Stews

Irish Stew With Cheddar Chive Biscuits

Tender beef and hearty vegetables are cooked in a rich Guinness beer sauce that will warm you head-to-toe. This Irish stew with cheddar chive biscuits is an easy one-pot tummy pleaser perfect for St. Patricks Day or any day.

March is already upon us, and the cold is marching on here in southern California, which is why this Irish stew with cheddar biscuits is my perfect fix. Record snow, rain, and freezing temps for weeks now in So Cal!

My Irish – ish version is simple and one I love to make around St Patrick’s day. Instead of red wine, I use a Guinness beer, which undoubtedly makes this stew stand out above the rest. The sauce is incredibly rich and savory.

And let’s not forget about the cheddar chive biscuits! They go perfectly with this stew… Buttery, flaky, cheesy deliciousness. I prefer them with some butter on the side, but they look pretty sitting on top of the stew. My mouth is watering…

The Scoop On Stews

Generally, stews are chunks of meat with vegetables cooked in a thick broth or sauce, which makes them super versatile! Here are a few ideas to kickstart your creative cravings!

  • Add in farro, brown rice, pearled couscous, or lentils
  • Try different proteins, such as a pork roast or chicken
  • Craving a certain cuisine? Spanish, southern, french…every part of the world has a version of stew.

If it sounds good and you have the ingredients on hand you truly can’t go wrong in creating a stew!

Alternate Cooking Methods For The Irish Stew

  • Slow-cooker. Brown beef and transfer to the slow-cooker. Proceed as the recipe reads in the slow -cooker. Cook on low for 6 to 8 hours or high for 4 to 6 hours.
  • Oven. My preferred method when time permits. Heat oven to 275 degrees F and cook covered for 3 to 4 hours. Add the peas at the last 5 minutes.

Ingredient Notes, And Substitutions

Beef ~ I used a chuck roast. Other options could be tri-tip roast, top round roast, or bottom round roast. Or Lamb

Vegetables ~ I stayed with the basics. Get creative! Parsnips, tomatoes, and pearled onions are also great choices.

Beef stock ~ Adds another layer of rich flavor. Beef Broth can also be used, or chicken stock, if preferred.

Beer ~ It’s Irish-ish stew..so a Guinness beer it is. Any dark ale would work great. No alcohol? replace it with more stock. Mushroom stock or vegetable stock would add great flavor.

How To Make Irish Stew With Cheddar Biscuits

Here is a quick rundown. You can grab the recipe card’s full ingredient list and instructions below.

You can find the Cheddar Chive Biscuit Recipe Here

  1. Trim the roast of any excess fat, cut into 1-2 inch pieces, and season with salt and pepper. Heat the olive oil and butter in a large dutch oven or soup pot over medium-high heat. Working in batches, add the meat and brown. This process is lightly cooking the outsides, which will help develop the flavor and color. Transfer the beef to a plate until ready to add back in.
  2. In the same pan, cook the bacon until the desired doneness. I prefer it a little crispy. Drain all but a couple of tablespoons of rendered fat and add the onions, carrots, potatoes, mushrooms, and celery. Cook for about 5 minutes. Add the garlic, and stir until fragrant, about 30 seconds.
  3. Stir in the flour, constantly mixing for about 1 minute. You are cooking out the raw flour taste; it should start to smell nutty. Next, add the tomato paste, worcestershire, herbs, beef stock, and beer. Give a good stir to mix everything, and cover with the lid.
  4. Cook on low heat for 2 to 2 and 1/2 hours, or my preferred method, the oven, if time allows. Set oven temperature to 275 degrees F and cook, covered for 3 to 4 hours.
  5. If using peas, add them after the stew has cooked. They only need a few minutes to cook through; you don’t want them to become mushy and unrecognizable!
  6. Garnish with parsley and top with cheddar biscuits
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Irish Stew With Cheddar Biscuits


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5 from 1 review

  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 68 servings 1x

Description

Tender beef and hearty vegetables are cooked in a rich Guinness sauce that will warm you head-to-toe. Every spoonful is soaked up with flaky and soft cheddar biscuits that are baked right on top! An easy one-pot tummy pleaser perfect for St. Patricks Day or any day


Ingredients

Units Scale
  • 2 pounds chuck roast, trimmed of excess fat , and cut into 1 to 2inch chunks
  • 2 teaspoons EACH salt and pepper
  • 1 to 2 tablespoons olive oil (for browning beef)
  • 1 medium onion coarsely chopped
  • 2 large carrots peeled and chopped into 1-inch chunks
  • 2 ribs celery, chopped
  • 18-ounce package of mushrooms, quartered
  • 1/3 cup flour
  • 4 cups beef stock
  • 16 ounces Irish stout beer
  • 3 tablespoons tomato paste
  • 1/2 EACH thyme and oregano
  • 1/2 cup fresh or frozen peas (added at the end of the cooking process)


Instructions

Cheddar Chive Biscuit Recipe

  1. Trim the roast of any excess fat, cut into 1-2 inch pieces, and season with salt and pepper. Heat the olive oil and butter in a large dutch oven or soup pot over medium-high heat. Working in batches, add the meat and brown. This process is lightly cooking the outsides, which will help develop the flavor and color. Transfer the beef to a plate until ready to add back in.
  2. In the same pan, cook the bacon until the desired doneness. I prefer it a little crispy. Drain all but a couple of tablespoons of rendered fat and add the onions, carrots, potatoes, mushrooms, and celery. Cook for about 5 minutes. Add the garlic, and stir until fragrant, about 30 seconds. 
  3. Stir in the flour, constantly mixing for about 1 minute. You are cooking out the raw flour taste; it should start to smell nutty. Next, add the tomato paste, worcestershire, herbs, beef stock, and beer. Give a good stir to mix everything, and cover with the lid. 
  4. Cook on low heat for 2  to 2 and 1/2 hours, or my preferred method, the oven, if time allows. Set oven temperature to 275 degrees F for 3 to 4 hours. 
  5. If using peas, add them after the stew has cooked. They only need a few minutes to cook through; you don’t want them to become mushy and unrecognizable!
  6. Garnish with parsley and top with cheddar biscuits. 

Notes

Optional cooking methods for the Irish stew

  • Slow-cooker. Brown beef, and transfer to the slow-cooker. Proceed as the recipe reads in the slow -cooker. Cook on low for 6 to 8 hours or high for 4 to 6 hours.
  • Oven. My preferred method when time permits. Heat oven to 275 degrees F and cook covered for 3 to 4 hours. Add the peas, at the last 5 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 2 and 1/2 hours
  • Category: Soup
  • Method: Stove top
  • Cuisine: Irish

2 Comments

  1. Paula Beckley

    The stew was absolutely delicious and you were right about the cheddar chive biscuits! They didn’t last long! Will be making this again!






  2. Awesome to hear Paula! nothing beats a fresh biscuit right out of the oven!

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