Irish Stout Beef Stew with Herbed Dumplings
This hearty Irish-style beef stew, simmered with stout beer and packed with tender chuck roast, baby potatoes, carrots, and fluffy herbed dumplings, is the ultimate comfort food for cozy nights.
Equipment
- 1 Dutch oven Large
Ingredients
Beef Stew Base
- 1 tablespoon vegetable or canola oil
- 2 pounds beef chuck roast cut into pieces, seasoned with kosher salt and freshly cracked black pepper
- 2 tablespoons flour to dust the beef
- 1 tablespoon unsalted butter
- 1 sweet onion diced
- 3 garlic cloves minced
- 8 baby Yukon gold potatoes halved
- 2 carrots peeled and sliced
- 3 tablespoons tomato paste
- 8 ounces stout beer like Guinness
- 4 cups beef stock
Herbed Dumplings
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon dried parsley
- ½ teaspoon dried rosemary or thyme
- ½ teaspoon salt
- 1 large egg lightly beaten
- ½ cup buttermilk
Instructions
Instructions
- Heat oil in Dutch oven. Season beef with salt and pepper, toss with flour.
- Sear beef pieces in batches until browned. Remove and set aside.
- Melt butter in same pot. Add onions and cook 5 minutes. Add garlic and cook 1 minute more.
- Add halved potatoes and sliced carrots. Stir and cook 5 minutes.
- Stir in tomato paste. Let cook 5-10 minutes stirring often.
- Pour in stout beer, scrape up browned bits. Return beef to pot and add stock to cover.
- Bring to boil, reduce to simmer, cover and cook for 60 minutes until beef is tender.
- Mix dumplings: flour, baking powder, herbs, salt, egg, and buttermilk. Let rest 10 minutes.
- Add spoonfuls of dumpling dough over stew. Cover and simmer 10–15 minutes.
- Gently flip dumplings and cook another 5–10 minutes until fluffy and cooked through.
Notes
Serve immediately with chopped parsley or rosemary. Store stew separately from dumplings when refrigerating or freezing.