IRISH BEEF STEW
with cheddar chive biscuits
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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.
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THIS SOUP IS GREAT FOR...
- CHILLY WINTER NIGHTS
- ST. PATRICK'S DAY!
- DINNER PARTIES
- COZY SUNDAY DINNERS
- 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
- Salt & pepper
full ingredient list
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.
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!
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.
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.
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!
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