This amazing Irish Stew looks as satisfying as it tastes There’s something gratifying about making a meal that’s filled with deeply flavorful vegetables, tender meat, and flavorful rich gravy made with Guinness beer. The maltiness of the dark Guinness beer makes an incredible beef gravy. Then once you throw some cheesy dumplings on top, it makes this Irish stew over-the-top delicious!
To make Guinness Irish Stew:
2 lb. lamb or beef chuck stew meat, cubed into 1" pieces
6 slices bacon, cooked and chopped
Kosher salt
Freshly ground black pepper
3 TBSN extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 large carrots, peeled and cut into rounds
2 stalks celery, chopped
3 teaspoons garlic, minced
3 oz tomato paste
3 medium russet potatoes, peeled and cut into bite-sized chunks
4 cups beef broth
1 (16-oz.) bottle Guinness Beer
2 TBSN Worcestershire sauce
1 TBSN cornstarch
2 teaspoons fresh thyme
1 bay leaf
Freshly chopped parsley, for serving
To make Cheddar Herb Dumplings:
1 ½ cups self-rising flour
1 teaspoon garlic powder
1/3 cup shortening
3/4 cup shredded Irish sharp cheddar
2/3 cup milk
1 teaspoon parsley
1 teaspoon thyme
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Large Dutch oven, large mixing bowl, sharp knife, measuring spoons, measuring cups, baking sheet, parchment paper
Prep: 30 min
Cook: 3 hours Ready: 3 hours, 30 min Serves: 4-6
1. In a large Dutch oven over medium heat, heat 2 tablespoons olive oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate and set aside.
2. In same pot, add remaining tablespoon olive oil and cook onions, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste, and cook until fragrant, 2-3 minutes.
3. Add beef back to Dutch oven, then add potatoes, broth, Guinness beer, and Worcestershire sauce.
4. Mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Mix the slurry into the stew. Bring to a boil, then reduce heat to a simmer.
5. Preheat oven to 350°F.
6. Add the bay leaf and thyme to the stew. Reduce heat to low to simmer and cover. Cover and let simmer for 45-60 minutes until beef and potatoes are tender.
7. While the stew simmers, make the Cheddar Dumplings:
Stir together the self-rising flour and garlic powder in a medium bowl.
Cut in the shortening until mixture resembles coarse crumbs.
Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
Make small balls with the dough and place them on a baking sheet lined with parchment paper, leaving them room to expand as they cook.
Bake the dumplings until browned, about 30 minutes. Set aside when done.
8. Remove the bay leaf from the stew. Season to taste with salt and pepper. Garnish with chopped cooked bacon and chopped parsley. Add Cheddar Dumplings on top of stew before serving.
1 serving:
Calories: 528
Total Fat: 24.6g Saturated Fat: 10.0g Cholesterol: 96mg Sodium: 1605mg Potassium: 1015mg Total Carbohydrates: 42.1g Dietary Fiber: 5.1g Protein: 29.4g Sugars: 9g
Stew beef aids in Muscle Building and Tissue Repair. The protein comprised in one daily serving of red meat contains the amino acids you need for muscle building and tissue repair. Increases promo of Red Blood Cells which increase immune strength and overall well-being:m, including a healthy nervous, immune, and digestive systems
Argentinean Malbec. These full-bodied, big-fruited, earthy, dusty wines are terrific with beef.
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