Indulge in the rich flavors of Ireland with our Guinness Beef Stew featuring savory cheddar herb dumplings. This comforting dish combines tender chunks of beef, earthy vegetables, and the robust flavor of Guinness stout, creating a soul-warming meal perfect for chilly nights or festive gatherings. Topped with cheesy dumplings baked to golden perfection, this stew is sure to become a favorite in your home.
In our household, the Guinness Beef Stew with Cheddar Herb Dumplings holds a special place in our hearts, especially during family gatherings or holidays. I still remember the first time I made it for a St. Patrick’s Day celebration. As the stew simmered on the stove, filling the kitchen with its irresistible aroma, everyone eagerly gathered around, drawn in by the promise of hearty comfort food. The moment we sat down to enjoy our meal, the tender beef, flavorful vegetables, and cheesy dumplings received resounding approval from every member of the family. Since then, it’s become a tradition to serve this stew whenever we want to savor the essence of Ireland and create cherished memories together.
Why This Guinness Beef Stew with Cheddar Herb Dumplings Is Worth Trying:
- Rich and Flavorful: The combination of Guinness stout, Worcestershire sauce, and aromatic herbs infuses the stew with deep, complex flavors that tantalize the taste buds.
- Comfort in Every Bite: Tender beef, hearty vegetables, and cheesy dumplings come together to create a comforting meal that warms the soul and satisfies cravings.
- Perfect for Sharing: Whether you’re hosting a cozy dinner with loved ones or craving a nourishing meal on a cold evening, this stew is a crowd-pleaser that brings people together.
Ingredients:
For the Stew:
- 1/4 pound bacon
- 2 pounds boneless beef chuck, cut into bite-sized pieces
- Kosher salt and black pepper
- 4 sticks celery, chopped
- 3 large carrots, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large potatoes or parsnips, diced
- 1 turnip, diced
- 3 ounces tomato paste
- 1 (12 ounce) bottle Guinness stout
- 4 cups low-sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 3 sprigs thyme
- 1 tablespoon cornstarch (or as needed)
- 1/2 pound cremini mushrooms, sliced (optional)
- Chopped parsley (for garnish)
For the Cheddar Herb Dumplings:
- 1 1/2 cups self-rising flour
- 1/2 teaspoon garlic powder
- 1/3 cup shortening
- 3/4 cup shredded Irish sharp cheddar
- 2/3 cup milk
- 2 tablespoons mixed fresh herbs (such as parsley, chives, and thyme), chopped
Directions:
- Cook the bacon in a large, oven-safe pot or sauté pan over medium heat. Remove the bacon, crumble, and set aside, leaving the bacon fat in the pot. Season the beef with salt and pepper, then fry in the bacon fat until browned on all sides. Remove the beef and set aside.
- In the same pot, sauté the onion, celery, and carrots until soft, adding a little oil if needed. Add garlic and cook for another 30 seconds. Stir in the tomato paste.
- Pour in the Guinness and Worcestershire sauce, allowing it to simmer while scraping up any browned bits from the bottom of the pot. Add the beef back to the pot, along with the chicken broth, bay leaf, and thyme. Cover and simmer for 1 1/2 hours.
- Add the potatoes (or parsnips) and turnip to the stew, and continue simmering for another 30 minutes or until the vegetables are tender. Remove the bay leaf and thyme sprigs.
- If the stew is too thin, mix cornstarch with water to form a slurry, then stir it into the stew. Bring to a boil and simmer until thickened. Add mushrooms, if desired, and cook for an additional 10 minutes. Stir in the crumbled bacon.
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together self-rising flour and garlic powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the shredded cheddar and herbs, then add the milk and mix until just combined.
- Form small balls with the dumpling dough and place them on top of the stew, leaving room for expansion. Bake uncovered for 30-40 minutes, or until the dumplings are golden brown and cooked through.
- Garnish the stew with chopped parsley before serving.
Notes:
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Feel free to customize the stew with your favorite vegetables or herbs.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
