This Guinness Beef Stew with Dumplings offers a rich, satisfying meal that’s perfect for cozy nights. Tender beef simmered in a hearty stout-based broth, paired with fluffy dumplings, makes for a dish that’s sure to warm you from the inside. Simple, yet packed with flavor, this beef stew might just become your go-to recipe on those chilly nights when you crave something comforting.
Why You Should Make This Slow Cooked Beef Stew Recipe
- Hearty and filling: This Guinness Beef Stew is loaded with tender beef, vegetables and a rich, flavorful broth.
- Unique flavor: Guinness stout adds a deep, rich taste, giving this stew a one-of-a-kind twist.
- Fluffy dumplings: Topped with light, fluffy dumplings that perfectly compliment the rich stew.
- Easy to prepare: While it takes time to cook, the steps are relatively straightforward, yielding impressive results.
Ingredients and Substitutions
- Stew Meat: Purchase pre-cut stew meat, or cut your own from a chuck roast or sirloin tip roast. You can also use beef shank or short ribs for a richer flavor.
- Beef Stock: Use store-bought or homemade beef stock. If you don’t have beef stock, you can substitute with vegetable broth or chicken stock, though the flavor will be slightly lighter.
- Worcestershire Sauce: Adds a savory, umami flavor. You can substitute with soy sauce, tamari, or even a splash of balsamic vinegar for a similar depth of flavor.
- Carrots: Use whole carrots cut into chunks or baby carrots, both work well for this stew.
- Petite Potatoes: Halved petite potatoes are great, but you can substitute with Yukon Gold, red potatoes, or even sweet potatoes for a different flavor.
- Other Vegetables: Optionally, add sliced cremini or button mushrooms for a rich, umami boost and/or stir in frozen peas toward the end of cooking for a pop of sweetness and color.
- Guinness Draught Stout: Guinness adds a rich, deep flavor, but you can substitute with a similar dark stout or even red wine for a different twist on the flavor.
- Herbs & Bay Leaves: Fresh thyme, rosemary, and bay leaves are recommended, but you can substitute with dried versions, just reduce the amount by half.
- Self-Rising Flour: If you do not have self-rising flour, combine all-purpose flour with 1 1/2 teaspoons baking powder and a pinch of salt.
- Shortening: Easily replace the vegetable shortening with beef fat or beef suet.
How to Prepare Guinness Beef Stew with Dumplings
- Coat the stew meat in the seasonings and flour.
- Sear the meat in batches, setting each batch aside once browned.
- In the same pot, sauté the minced onion, celery, and garlic cloves.
- Stir in the tomato paste and beef bouillon.
- Pour in the Guinness beer, scraping the bottom of the pot to lift any browned bits.
- Add the thyme, rosemary, bay leaves, Worcestershire sauce, and beef stock. Stir well and bring to a near boil.
- Cover the pot and transfer to a 350°F (177°C) oven for 1 1/2 hours.
- Remove and add the carrots and potatoes. Return the pot to the oven for an additional 30-40 minutes.
- While the stew finishes cooking, prepare the dumplings.
- Once the stew is ready, remove the bay leaves, thyme, and rosemary stems.
- Drop spoonfuls of dumpling dough onto the stew.
- Cover the pot and return it to the oven for 30-40 minutes, or until the dumplings are fluffy and cooked through.
- Brush the dumplings with melted butter and broil for two minutes to slightly brown.
- Garnish with fresh parsley.
Tips for Making Guinness Beef Stew with Dumplings
- Choose the right cut of meat: Chuck roast, beef shank or sirloin tip roast are ideal for stews as they become tender and flavorful with slow cooking. If buying pre-cut stew meat, you may have to cut the chunks a bit smaller.
- Sear in batches: Avoid overcrowding the pot when searing the meat to ensure it browns evenly, which adds more flavor to the stew.
- Use fresh herbs: Fresh thyme, rosemary, and bay leaves elevate the flavor of the Guinness Beef Stew, but if using dried herbs, reduce the quantity by half.
- Don’t skip the stout: If you’re not using Guinness, opt for another stout or red wine for a rich, deep flavor.
- Thicken as needed: If this hearty beef stew is too thin after cooking, use a cornstarch slurry to thicken. If it’s too thick, add a bit more beef stock.
- Test dumplings: Check the doneness of the dumplings with a toothpick. If it comes out clean, they’re ready.
- Prep in advance: Cut all the vegetables and meat before starting to save time during cooking.
- Adjust seasoning: Taste the stew before adding the dumplings and adjust salt or other seasonings if needed.
- Reheat gently: If reheating leftovers, warm this Guinness Beef Stew with Dumplings on low heat and add extra stock to keep it from drying out.
- Alcohol-free: For an alcohol-free beef stew, replace the stout with stock.
How to Serve and Store Guinness Beef Stew
This Guinness Beef Stew with Dumplings is a delicious, one-pot meal.
- Serve alone, or with a crisp green salad.
- Alternatively, leave out the potatoes and spoon this hearty beef stew on top of creamy homemade mashed potatoes.
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stove over low heat until warmed through, adding more stock if necessary.
- Freezing: To freeze, let the stew cool completely and transfer to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop.
- Avoid freezing the dumplings, as they don’t reheat well.
More Stew Recipes to Love
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Guinness Beef Stew with Dumplings
- Total Time: 3 hours
- Yield: 6 servings 1x
Description
This Guinness Beef Stew with Dumplings offers a rich, satisfying meal that’s perfect for cozy nights. Tender beef simmered in a hearty stout-based broth, paired with fluffy dumplings, makes for a dish that’s sure to warm you from the inside.
Ingredients
- 2 1/2 pounds stew meat (chuck roast or sirloin tip, cut into bite-sized pieces)
- 3/4 cup cut carrots
- 3/4 pound petite potatoes, halved
- 2 tablespoons olive oil, plus
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup flour
- 1/2 white onion, minced
- 1 stalk celery, minced
- 4 whole garlic cloves
- 2 tablespoons tomato paste
- 1 tablespoon beef bouillon
- 14.9 fl. oz Guinness Draught Stout Beer
- 2 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- 5 dashes Worcestershire sauce
- 2 cups beef stock
- 2 tablespoons fresh parsley, for garnish
For the Dumplings:
- 1 cup self-rising flour
- 1/2 cup vegetable shortening (can substitute with beef suet)
- 1 teaspoon garlic powder
- Pinch of salt
- 1 teaspoon fresh thyme leaves
- Cold water (about 1/3 cup)
- 1 1/2 tablespoons melted butter, for brushing on the dumplings
Instructions
- Preheat the oven to 350°F (177°C).
- Pat the stew meat dry and place it in a bowl.
- Mix together salt, pepper, onion powder and garlic powder, then sprinkle the mixture onto the meat. Toss to coat.
- Add flour and toss again until the meat is fully coated.
- Heat olive oil in a heavy-bottom, oven-safe pot over medium-high heat. Sear the meat in batches, setting each batch aside once browned.
- In the same pot, add more oil if necessary, and sauté the minced onion, celery and garlic cloves for about a minute.
- Stir in the tomato paste and beef bouillon. Allow them to toast for a minute.
- Pour in the Guinness beer, scraping the bottom of the pot to lift any browned bits.
- Add the thyme, rosemary, bay leaves, Worcestershire sauce and beef stock. Stir well and bring to a near boil.
- Cover the pot and transfer to the oven for 1 1/2 hours.
- After 1 1/2 hours, remove the pot from the oven and add the carrots and potatoes. Cover and return the pot to the oven for an additional 30-40 minutes.
- While the stew finishes cooking, prepare the dumplings by mixing the flour, shortening, garlic powder, salt and fresh thyme in a bowl. Add cold water gradually, mixing until a soft dough forms.
- Once the stew is ready, remove the bay leaves, thyme and rosemary stems. If the stew is too thick, add more beef stock; if too thin, thicken it with a cornstarch slurry.
- Drop spoonfuls of dumpling dough onto the stew, ensuring they do not touch each other.
- Cover the pot and return it to the oven for approximately 30 minutes, or until the dumplings are fluffy and cooked through.
- Brush the dumplings with the melted butter and broil for two minutes to slightly brown.
- Garnish with fresh parsley and cracked black pepper before serving.
- ENJOY!
Notes
- Chuck roast, beef shank or sirloin tip roast are ideal for stews as they become tender and flavorful with slow cooking. If buying pre-cut stew meat, you may have to cut the chunks a bit smaller.
- Avoid overcrowding the pot when searing the meat to ensure it browns evenly, which adds more flavor to the stew
- Feel free to use your favorite potatoes. Peeling is a matter of preference.
- Fresh thyme, rosemary, and bay leaves elevate the flavor of the Guinness Beef Stew, but if using dried herbs, reduce the quantity by half.
- If you’re not using Guinness, opt for another stout or red wine for a rich, deep flavor.
- For an alcohol-free stew, replace the stout with additional stock.
- If this hearty beef stew is too thin after cooking, use a cornstarch slurry to thicken. If it’s too thick, add a bit more beef stock.
- Slowly incorporate just a small amount of cold water into the dumpling mixture. Keep adding in small amounts until a soft, yet slightly stick dough forms.
- Be sure to remove the woody pieces of thyme and rosemary and the bay leaves before adding the dumpling dough.
- Check the doneness of the dumplings with a toothpick. If it comes out clean, they’re ready.
- Cut all the vegetables and meat before starting, to save time during cooking.
- Taste the stew before adding the dumplings and adjust salt or other seasonings if needed.
- Once the dumplings have cooked, brush them with melted butter and place under the broiler for a few minutes to slightly brown.
- If reheating leftovers, warm this Guinness Beef Stew with Dumplings on low heat and add extra stock to keep it from drying out.
- If freezing leftover stew, leave out the dumplings, as the texture tends to change upon freezing.
- Prep Time: 5 minutes
- Cook Time: 2 hours, 55 minutes
- Category: Soup, Dinner
- Method: Moderate
- Cuisine: American
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