Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 Servings
Loaded with a lot of delicious flavors, this Guinness Beef Stew with Cheddar Herb Dumplings is one to try! 3 hours and 30 minutes of cooking time will be worth it once you taste it. Enjoy!
Ingredients:
FOR THE STEW:
1 large onion, chopped
2 large potatoes or parsnips, diced
2 tbsp Worcestershire sauce
¼ lb. bacon
4 sticks of celery, chopped
2 lbs. boneless beef chuck, chopped into bite-sized pieces
½ lb. cremini mushrooms, sliced (optional)
1 turnip, diced
3 oz. tomato paste
Kosher salt and black pepper
4 cloves garlic, minced
Chopped parsley
1 (12 oz) bottle of Guinness
3 sprigs thyme
1 bay leaf
3 large carrots, chopped
1 tbsp cornstarch, or as needed
4 c low sodium chicken broth
FOR THE CHEDDAR HERB DUMPLINGS:
3/4 c shredded Irish sharp cheddar
2/3 c milk
1/3 c shortening
1 ½ c self-rising flour
2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped
1/2 tsp garlic powder
Directions:
Place a large oven-proof pot on the stove and turn the heat to medium. Add the bacon, then cook for a few minutes until crispy. Move onto a clean plate lined with paper towels to drain grease. Cut into small pieces.
Sprinkle salt and pepper over the steaks, then add them to the same pot. Cook for a few minutes until brown. Move them onto a clean plate as well.
In the same pot, add celery, carrots, and onion. Sauté the veggies for a few minutes until soft. Add the garlic and tomato paste, then sauté for a minute or until aromatic.
Stir in the Worcestershire sauce and Guinness. Make sure to scrape the bottom of the pot to get the browned bits. Simmer for a few minutes.
Put the steaks back into the pot together with bay leaf, chicken broth, and thyme. Stir to combine.
Turn the heat down to medium-low, then cover the pot with the lid. Simmer everything for about 1 1/2 hours.
Add the turnip and potatoes, then cook for 30 more minutes or until fork-tender. Remove and discard the thyme and bay leaf. You can add the mushrooms if you prefer. Cook them for another 10 minutes. Put the bacon back into the pot as well and stir to combine.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a mixing bowl, add garlic powder and self-rising flour. Stir until well blended. Stir in the shortening until the mixture turns into coarse crumbs. Add the cheddar cheese and milk, then stir until well incorporated.
Form small balls out of the dough, then add them to the pot with the stew. Make sure to leave a small space because they will pop out.
Transfer the pot to the preheated oven and cook the stew for another 30 to 40 minutes.
Remove from the oven and garnish with freshly chopped parsley.
Serve right away. Enjoy!
Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.