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Nothing warms the soul quite like a bowl of flavorful beef stew, and this recipe takes comfort to new heights with the subtle sweetness of Guinness stout and fluffy dumplings loaded with herbs and cheese. Perfect for cold evenings or when you simply crave a hearty meal, this stew brings savory satisfaction in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 2 pounds stewing beef, cut into bite-sized chunks
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (approximately 14-16 oz) Guinness stout
- 2 cups beef stock
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1½ cups all-purpose flour (divided)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons chopped fresh herbs (such as parsley or chives)
- 1 cup shredded cheddar cheese
- ¾ cup milk (plus extra as needed)
Instructions
Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef chunks dry with paper towels, then season them generously with salt and pepper. Brown the meat in batches, taking care not to crowd the pot, and transfer to a plate once each batch is browned on all sides.
Add the onion, carrots, and celery to the pot. Sauté them until they start to soften, about five minutes. Stir in the garlic and tomato paste, cooking for one more minute to deepen the flavors. Return the beef to the pot, then pour in the Guinness and let it bubble for a minute to cook off a bit of the alcohol. Add the beef stock and thyme, bring to a gentle boil, then reduce the heat to low and let the stew simmer, covered, for about an hour or until the meat is tender.
While the stew is simmering, prepare the dumplings by whisking together 1 cup of the flour, baking powder, and salt in a medium bowl. Fold in the chopped herbs and shredded cheddar cheese. Slowly stir in the milk until the dough comes together—add a splash more milk if it appears too dry. Once the stew meat is fork-tender, whisk the remaining ½ cup flour into a bit of cold water, then stir it into the stew to help thicken it. Carefully drop spoonfuls of the dumpling dough on top of the simmering stew, cover, and cook for another 15 to 20 minutes, or until the dumplings are puffy and cooked through.
This recipe is a dream come true for anyone seeking cozy, belly-warming comfort. The rich gravy gets a subtle bitterness from the stout, balanced by the cheesy dumplings that soak up all the delicious flavors. For those watching their salt intake, low-sodium beef stock can be used, and you can easily swap in your favorite stout or even a non-alcoholic alternative. Whether serving it to feed a crowd or treating yourself after a hard day, this stew will make you feel like you’re wrapped in the warmest hug. Enjoy it with crusty bread or a fresh salad, and savor each hearty bite!
