Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 servings
This is a classic dish with loads of flavour. A rich and hearty stew with super tender beef, amazing flavours, and Cheddar Herb Dumplings!
INGREDIENTS
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STEW:
2 lbs boneless beef chuck, chopped into bite-sized pieces
¼ lb bacon
4 sticks celery, chopped
1 large onion, chopped
3 large carrots, chopped
4 cloves garlic, minced
3 oz. tomato paste
1 turnip, diced
1 (12 oz. ) bottle Guinness
2 tbsp Worcestershire sauce
4 c. low sodium chicken broth
1 bay leaf
3 sprigs thyme
2 large potatoes or parsnips, diced
½ lb cremini mushrooms, sliced (optional)
Chopped parsley
1 tbsp cornstarch, or as needed
Kosher salt and black pepper
CHEDDAR HERB DUMPLINGS:
2/3 c. milk
1 ½ c. self-rising flour
1/3 c. shortening
1/2 tsp garlic powder
2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped
3/4 c. shredded Irish sharp cheddar
How to make Guinness Beef Stew With Cheddar Herb Dumplings
Step 1: In a large, oven-safe, heavy-based pot or high-walled saute pan, cook the bacon over medium heat. When done, crumble the bacon and set it aside. Make sure to leave the bacon grease in the pot.
Step 2: Sprinkle the beef with salt and pepper. Add to the bacon grease in the pot and cook until all sides are browned. Set the beef aside when done.
Step 3: Fry the onion in the same pot along with the celery, and carrots until soft and aromatic, adding a bit of oil to the pot as needed. Then, add the garlic and continue to fry for additional 30 seconds before stirring in the tomato paste.
Step 4: To the pot, add the Guinness and Worcestershire sauce. Let the mixture simmer while stirring and scraping the browned bits off the bottom of the pot using a spatula.
Step 5: Return the beef to the pot, then pour in the chicken broth. Add the bay leaf along with the thyme.
Step 6: Decrease the heat to a simmer. Put the lid on and simmer the mixture for about 1 1/2 hours.
Step 7: Uncover the pot and add the potatoes or parsnips and the turnip. Continue to simmer for an additional half-hour or until the veggies are tender.
Step 8: Discard the bay leaf and thyme branches. If the stew ends up thin, stir in the slurry (mixture of 1 tbsp cornstarch and 1 tbsp cold water). Bring to a boil, then decrease the heat to a simmer, stirring often. If desired, add the mushrooms and continue to cook for 10 minutes more, uncovered, until the stew has thickened and the mushrooms are completely cooked. Add the bacon and stir to incorporate.
Step 9: Meanwhile, prepare the oven. Preheat it to 350 degrees F.
Step 10: In a medium bowl, combine the self-rising flour with garlic powder. Cut in the shortening until you have a mixture that resembles coarse crumbs. Then, mix in the cheddar cheese followed by the milk until the dry ingredients have moistened.
Step 11: With the dough, form small balls and add them on top of the stew. Make sure to leave enough space for them to expand. Transfer the pot to the oven and bake for about 30 to 40 minutes, uncovered, until the dumplings have browned and completely cooked.
Step 12: Before serving, garnish the stew with some parsley. Enjoy!
Ingredients
- STEW:
- 2 lbs boneless beef chuck, chopped into bite-sized pieces
- ¼ lb bacon
- 4 sticks celery, chopped
- 1 large onion, chopped
- 3 large carrots, chopped
- 4 cloves garlic, minced
- 3 oz. tomato paste
- 1 turnip, diced
- 1 (12 oz. ) bottle Guinness
- 2 tbsp Worcestershire sauce
- 4 c. low sodium chicken broth
- 1 bay leaf
- 3 sprigs thyme
- 2 large potatoes or parsnips, diced
- ½ lb cremini mushrooms, sliced (optional)
- Chopped parsley
- 1 tbsp cornstarch, or as needed
- Kosher salt and black pepper
- CHEDDAR HERB DUMPLINGS:
- 2/3 c. milk
- 1 ½ c. self-rising flour
- 1/3 c. shortening
- 1/2 tsp garlic powder
- 2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped
- 3/4 c. shredded Irish sharp cheddar
Instructions
Step 1: In a large, oven-safe, heavy-based pot or high-walled saute pan, cook the bacon over medium heat. When done, crumble the bacon and set it aside. Make sure to leave the bacon grease in the pot.
Step 2: Sprinkle the beef with salt and pepper. Add to the bacon grease in the pot and cook until all sides are browned. Set the beef aside when done.
Step 3: Fry the onion in the same pot along with the celery, and carrots until soft and aromatic, adding a bit of oil to the pot as needed. Then, add the garlic and continue to fry for additional 30 seconds before stirring in the tomato paste.
Step 4: To the pot, add the Guinness and Worcestershire sauce. Let the mixture simmer while stirring and scraping the browned bits off the bottom of the pot using a spatula.
Step 5: Return the beef to the pot, then pour in the chicken broth. Add the bay leaf along with the thyme.
Step 6: Decrease the heat to a simmer. Put the lid on and simmer the mixture for about 1 1/2 hours.
Step 7: Uncover the pot and add the potatoes or parsnips and the turnip. Continue to simmer for an additional half-hour or until the veggies are tender.
Step 8: Discard the bay leaf and thyme branches. If the stew ends up thin, stir in the slurry (mixture of 1 tbsp cornstarch and 1 tbsp cold water). Bring to a boil, then decrease the heat to a simmer, stirring often. If desired, add the mushrooms and continue to cook for 10 minutes more, uncovered, until the stew has thickened and the mushrooms are completely cooked. Add the bacon and stir to incorporate.
Step 9: Meanwhile, prepare the oven. Preheat it to 350 degrees F.
Step 10: In a medium bowl, combine the self-rising flour with garlic powder. Cut in the shortening until you have a mixture that resembles coarse crumbs. Then, mix in the cheddar cheese followed by the milk until the dry ingredients have moistened.
Step 11: With the dough, form small balls and add them on top of the stew. Make sure to leave enough space for them to expand. Transfer the pot to the oven and bake for about 30 to 40 minutes, uncovered, until the dumplings have browned and completely cooked.
Step 12: Before serving, garnish the stew with some parsley. Enjoy!
