Beef and Beer Stew with Cheddar Dill Scones

A savory stew with ground beef, veggies, and a tasty beer-infused stock, all topped with flaky cheddar-dill scones. 



for the cheddar dill scones

  • 1 C all-purpose flour, plus more for dusting
  • 1 C whole wheat flour
  • 2 1/2 tsp baking powder
  • 1 1/4 tsp salt
  • 2 1/2 C shredded sharp cheddar cheese
  • 2 TBS chopped fresh dill
  • 3/4 C whole milk
  • 1 egg, beaten for brushing the tops of scones

for the beef and beer stew

  • 2 TBS olive oil
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 onion, diced
  • 1 large or 2 small carrots, diced
  • 1 large or 2 small ribs of celery, diced
  • 2 TBS unsalted butter
  • 2 TBS all-purpose flour
  • 1 TBS tomato paste
  • 2 C beef stock
  • 1 C beer (I used a brown ale)
  • chopped parsley for serving


for the cheddar dill scones

  1. Whisk together flours, baking powder, and salt in a large bowl. 
  2. Use your hands to mix 1 1/4C of the cheese and the dill into the flour mixture.
  3. Use a wooden spoon to stir the milk into the flour/cheese mixture. At this point, you can store the dough in the fridge while you make the stew, if you like.
  4. Turn the dough out onto a lightly floured surface and gently fold it together until it’s soft and somewhat smooth – be careful not to overwork it. 
  5. Use a rolling pin to flatten the dough to about 3/4″ thickness and use a biscuit cutter or round cookie cutter to cut out 6 to 7 scones. Don’t twist the cutter, just push it straight down and lift it straight up, otherwise the scones won’t puff up as well in the oven.  You can re-roll the scraps to get enough scones if needed. 
  6. Brush the tops of the scones with the egg wash and sprinkle over the remaining shredded cheese. Set aside or stash in the fridge until the stew is ready for the oven.

for the beef and beer stew

  1. Preheat the oven to 425 degrees. Add the oil to a large skillet or braiser set over medium-high heat and add the beef, breaking it up with a wooden spoon. Season with a big pinch of salt and pepper and cook until browned.
  2. Use a slotted spoon to remove the beef to a plate, then add the onion, carrot, and celery to the skillet and season with a pinch of salt. Sauté until soft – about 5 minutes. 
  3. Add the butter to the  vegetables in the skillet and allow it to melt. Then, stir or whisk in the flour. 
  4. Add the tomato paste and cook, stirring, until brown – about a minute or two.
  5. Return the beef to the skillet and stir in the stock and the beer. Bring the mixture to a boil, then reduce the heat to a simmer for 10 minutes. Taste and season with salt if needed (or, add a little Better than Bullion if you’re a fan of it!).
  6. Place the prepared cheddar-dill scones on top of the stew and transfer the skillet to the oven and cook for 20 to 25 minutes, until the scones have risen and are brown on top.  Feel free to blast them with the broiler to get a nice golden-brown color, if you like. Garnish with chopped parsley and serve!

Keywords: ground beef recipes, ground beef casserole, savory beef cobbler