Guinness Beef Stew with Cheddar Herb Dumplings

It’s not St. Patty’s Day, in fact we’re approximately six months away, but when you find a delicious beef stew recipe it’s an Irish obligation to share it. This one is just too good to keep secret!


For the Stew:
  • 2 lbs stew meat / beef chunk
  • ¼ lb applewood-smoked bacon
  • 1 onion, finely chopped
  • 1 stick celery, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, thinly sliced
  • 2 turnips, peeled and diced
  • 2 parsnips, diced
  • 4 oz tomato paste
  • 12 oz Guinness extra stout
  • 4 cups low sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 3 sprigs thyme
  • Chopped parsley
  • ½ lb cremini mushrooms, sliced
For the Cheddar Herb Dumplings:
  • 1 ½ cups self-rising flour
  • ½ tsp garlic powder
  • ¼ cup shortening
  • ½ cup shredded sharp cheddar
  • ⅔ cup milk
  • 1-2 tablespoons mixed fresh herbs, chopped
  1. Cook the bacon in a large, heavy-based pot over medium heat.
  2. Remove the bacon and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.
  3. In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.
  4. Add garlic and fry for another 30 seconds. Add in the tomato paste and stir around.
  5. Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir, scraping up the browned bits from the pot.
  6. Add the beef back to the pot and pour in the beef stock. Add the bay leaf and thyme.

For the full recipe visit:

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