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Biscuits & Brew Guinness Beef Stew

  • 1½ lbs stew beef, cubed
  • Salt
  • Ground black pepper
  • Flour
  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 3 carrots, peeled and chopped
  • 3 potatoes, peeled and cubed
  • 1 can peas
  • ½ tbsp dried rosemary
  • ½ tbsp dried thyme
  • 16 oz Guinness Irish Stout
  • 28 oz diced tomatoes
  • 1 package ready-bake biscuits
  1. Load the Pellet-Q450 with hickory pellets and set to 350°F
  2. Season the beef with salt and pepper then coat with flour.
  3. Once the Q450 has reached Temp, heat olive oil in a deep cast iron skillet or dutch oven and brown the beef.
  4. Add the onion and garlic and saute until soft, 1-2 minutes.
  5. Add the Guinness, tomatoes, rosemary and thyme, and stir.
  6. Lower the temperature to 300°F and let cook 1½ hours.
  7. After 1½ hours, add the carrots, peas, and potatoes and cook another 1½ - 2 hours, or until the beef and vegetables are tender. Season to taste. (Tip: If you need to thicken, add a little flour or instant mashed potatoes.)
  8. When stew is ready, raise the grill temperature to 350°F.
  9. Place the biscuits evenly across the top of the stew, 1-2 inches apart.
  10. Cook 15-20 minutes until biscuits are golden brown.
  11. Serve with Guinness and enjoy. Slainte!