I was pleasantly surprised by how tasty this was.  I don’t want to cook with wine anymore after using Guinness.  It’s like the difference between dark and milk chocolate, but I can see that it would be too rich for most dishes.

Ingredients:

3 T olive oil

1 1/2  lbs. beef roast  or stew meat, cubed

1/2 tsp. salt

1/2 tsp. pepper

1/4 c. flour

2 T butter

2 cloves garlic, minced

1 c. carrots, cut in pieces or “baby” carrots

1 onion, cut into wedges

1 c. sliced leeks

2 Russet potatoes, peeled, medium dice

1/2 c. parsley

1/2 tsp. marjoram

1 c. Guinness

2 c. stock

1 c. frozen peas

Buttermilk Biscuits 

Method:

Heat oven to 350 degrees.

Sift together flour, salt, and pepper.  Toss beef cubes in flour mixture.

In the bottom of a Dutch oven, heat oil.

Brown dusted beef cubes in oil over medium to high heat.  Be careful to adjust temperature so flour won’t burn.

Remove meat from the pan and set aside.

Add butter to the browned bits in the bottom of the Dutch oven to melt.

Saute garlic until golden, then add onions, leeks, carrots, and parsley.  Cook until onions are translucent with a seasoning of salt and pepper.

Add beef back to the pan to combine with vegetables.  Deglaze pan with Guinness, scraping the bottom with a spoon to release browned bits.

Add stock and bring to a simmer.

Cover and cook for 2 hours.  Add peas.

Make biscuit dough according to recipe directions.  Roll to 1/2″ thick and cut into 24 biscuits.

Lay biscuits around on top of the beef mixture in a scalloped fashion.  Bake for 30 minutes.  Serve.

Makes 8 servings.