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A pot of Guinness beef stew with dumplings. The dumplings are white and fluffy and sitting on top of a brown base of stew.

Guinness Beef Stew with Dumplings

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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

Scale
  • 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

  1. Preheat the oven to 350°F (177°C).
  2. Pat the stew meat dry and place it in a bowl.
  3. Mix together salt, pepper, onion powder and garlic powder, then sprinkle the mixture onto the meat. Toss to coat.
  4. Add flour and toss again until the meat is fully coated.
  5. 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.
  6. In the same pot, add more oil if necessary, and sauté the minced onion, celery and garlic cloves for about a minute.
  7. Stir in the tomato paste and beef bouillon. Allow them to toast for a minute.
  8. Pour in the Guinness beer, scraping the bottom of the pot to lift any browned bits.
  9. Add the thyme, rosemary, bay leaves, Worcestershire sauce and beef stock. Stir well and bring to a near boil.
  10. Cover the pot and transfer to the oven for 1 1/2 hours.
  11. 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.
  12. 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.
  13. 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.
  14. Drop spoonfuls of dumpling dough onto the stew, ensuring they do not touch each other.
  15. Cover the pot and return it to the oven for approximately 30 minutes, or until the dumplings are fluffy and cooked through.
  16. Brush the dumplings with the melted butter and broil for two minutes to slightly brown.
  17. Garnish with fresh parsley and cracked black pepper before serving.
  18. ENJOY!

Equipment

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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Find it online: https://www.charlottefashionplate.com/recipes/guinness-beef-stew-with-dumplings/