IRISH BEEF STEW

with cheddar chive biscuits

WHY YOU'LL 🤍 THIS RECIPE!

- It's flavorful, rich, & cozy. - This stew is perfect for chilly winter nights. - The biscuits are so flaky! - The recipe is simple & delicious.

THIS SOUP IS GREAT FOR...

- CHILLY WINTER NIGHTS - ST. PATRICK'S DAY! - DINNER PARTIES - COZY SUNDAY DINNERS

THE INGREDIENTS

- Chuck roast - Onions, carrots, & potatoes - Garlic, bay leaves, & thyme - Tomato paste - Red wine vinegar - Stout beer - Beef broth - Flour, sugar, & baking powder - Unsalted butter & eggs - Whole milk - White cheddar - Chives - Salt & pepper

01

MAKE THE STEW

1. Brown the beef chunks. 2. Sauté the onions & add the tomato paste, garlic, & red wine vinegar. 3. Deglaze with the stout and add the beef, broth, bay leaves, & thyme.

02

SIMMER

1. Simmer the stew for about 1 1/2 hours. 2. Add the carrots and potatoes, and cook until they're tender. 3. Season with salt and pepper to taste. Enjoy!

03

MAKE THE BISCUITS

1. Combine the dry ingredients & cut the butter into the flour. 2. Add the milk & stir until the dough comes together. 3. Then, mix in the cheddar & chives.

04

BAKE

1. Fold the dough a few times & press into a rectangle. 2. Use a cookie cutter to cut out the biscuits. 3. Brush with egg wash and bake the biscuits until they're golden-brown.

THE SECRET TO TENDER BEEF STEW

Chuck roast is a tougher cut of beef, but that doesn't mean it can't be tender! To get a succulent stew, let the beef simmer for at least 1 1/2 hours.

MAKE-AHEAD

This stew is a great make-ahead option! Since soup tastes even better the next day, cook it, let it cool, and reheat it when you're ready to serve & enjoy.

HEY, I'M SARA LYNN!

At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. Pull up a chair and and stay a while!