Go Back
To create a tasty Guinness beef stew, you need a few key ingredients. First, I choose beef chuck for its rich flavor and great texture when cooked. It becomes tender and juicy after a long simmer. You need about 2 pounds of beef chuck, cut into 1-inch cubes.

Guinness Beef Stew with Cheddar Herb Dumplings - Host The Toast

Warm up your evenings with this delicious Guinness Beef Stew with Cheddar Herb Dumplings recipe! Discover how to make tender beef simmered in rich stout, complemented by fluffy, cheesy dumplings that are sure to impress. Follow my easy step-by-step guide to create this comforting dish that’s perfect for dinner gatherings. Click through for the full recipe and bring a taste of Ireland to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 large onion, chopped

3 carrots, sliced

3 stalks celery, chopped

4 cloves garlic, minced

4 cups beef broth

1 can (15 oz) Guinness stout (non-alcoholic beer can be used as a substitute)

2 tablespoons tomato paste

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and pepper to taste

For the Cheddar Herb Dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup shredded sharp cheddar cheese

2 tablespoons fresh parsley, chopped

2 tablespoons fresh chives, chopped

1 cup buttermilk

Instructions
 

Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.

    Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute.

      Combine Ingredients: Return the browned beef to the pot. Add in the beef broth, Guinness, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil.

        Simmer the Stew: Reduce the heat to low, cover, and let simmer for about 2 hours or until the beef is tender, stirring occasionally.

          Make the Dumplings: In a mixing bowl, combine flour, baking powder, and salt. Stir in the shredded cheddar, parsley, and chives. Gradually add the buttermilk, stirring until the mixture forms a soft dough.

            Add Dumplings to Stew: After the stew has simmered and the beef is tender, drop spoonfuls of the dumpling dough over the stew. Cover the pot with a lid and let cook for an additional 15-20 minutes, until the dumplings are fluffy and cooked through.

              Finish and Serve: Remove the bay leaf and adjust seasoning if necessary. Ladle the stew into bowls, placing a dumpling on top of each serving.

                Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 6

                  - Presentation Tips: Serve the stew in rustic bowls topped with a sprinkle of fresh herbs and enjoy with crusty bread for a complete meal experience.