Biscuit topped Beef and Guinness Pie

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Saint Patrick’s Day is right around the corner, and I am SO excited to be teaming up with Pillsbury and some of my very best blogging friends to bring you the ultimate St.Patty’s Day blog hop.

My contribution …beef and Guinness pot pie topped with a  buttery, flaky Pillsbury biscuit   mmm mmm good!

I love using beer when making beef stew, and for this occasion only a Guinness would do. And you know how I feel about crust making, so topping my pot pie with a biscuit was the perfect solution.  You can never go wrong with a biscuit.

 

 

Biscuit topped Beef and Guinness Pie

Yield: 8 servings

Ingredients

  • 1/3 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 pounds of beef for stew {cut in cubes}
  • 4 slices of bacon {diced}
  • 1 bottle of Guinness Extra Stout
  • 3 cups of beef stock
  • 4 carrots {cut in rounds}
  • 8 small gold potatoes quartered
  • 1 bag of frozen peas with pearl onions

Instructions

  • mix together the flour,salt, and pepper
  • roll the beef cubes in the flour,
  • in a large dutch oven, cook the bacon
  • remove the bacon {set aside} and remove all but 3 Tbsp of the bacon fat
  • add the beef to the bacon drippings, and brown on all sides {you may have to do this is batches}
  • return all the beef and bacon to the pot, add the Guinness {scraping up the brown bits from the bottom of the pot}
  • add the stock, onion, carrots, and potatoes
  • reduce the heat, cover, and simmer for 25 minutes
  • stir in the peas and pearl onion
  • divide among 8 oven safe soup crocks
  • top each with a Pillsbury biscuit {I used the grands flaky layers}
  • bake @350 for 20 minutes {or until biscuits are cooked through}

Notes

Recipe Source | French Press

http://www.heathersfrenchpress.com/2014/03/biscuit-topped-beef-guinness-pie.html

 

Remember,  this is a blog hop, so make sure you hop on over to see what all my friends have cooking.

Irish Cream Cookie Dough Cheesecake by Roxana’s Home Baking
Rainbow Sugar Cookie Pops by Julie’s Eats and Treats
Mint Chocolate Chip Cookies by Shugary Sweets
Mint Chocolate Cream Pies by Mom on Timeout
Biscuit Topped Beef and Guinness Pie by French Press
Reuben Pizza Roll by I Wash, You Dry
Chicken Pot Pie Crescent Braid by Wine & Glue
Corned Beef Biscuit Sliders by Foodness Gracious
Rainbow Cookie Tarts by Something Swanky
Rainbow Palmiers by Crazy for Crust
Irish Cream Chocolate Coconut Cookies by Inside BruCrew Life

Enjoy!


Comments

  1. says

    Hi,
    This looks great! Just a question about the biscuit; what is it exactly? Is it like a savoury scone? In the UK, a biscuit is a cookie, and that would just be wrong to top a pie with!! Lol!
    Liz x

  2. Jackie Fessler says

    This recipe looked delicious! Unfortunately, the finished product was Not! The stew meat was tough and chewy. The bacon added nothing but grease to the dish, the biscuit, although pretty to look at was not cooked through. I made this for company and was so embarrassed. This type of stew meat needs to be slow cooked all day to be any good. The biscuits needed to be browned then covered in foil to be cooked through. Did you actually make this recipe before posting? Just curious. Next time I will make a stew in the crockpot and transfer to bowls and top with the biscuit for the same effect. Very disappointing recipe.

    • says

      I’m sorry that you were disappointed. It is something that I actually made, and my family loved it. Our meat was not tough {that could be the meat that you chose- our beef from whole foods was perfect} and in the recipe I do recommend that you remove most of the bacon drippings, leaving just a bit to brown the meat. Our biscuits were fully cooked, but the bottoms will be soft from sitting-in the broth. I liked it that way

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