Description
This hearty Irish Beef Stew with Herbed Dumplings combines tender beef chuck, savory vegetables, and rich beer-infused broth, topped with fluffy, aromatic dumplings made from baking powder and fresh herbs. Perfectly slow-simmered to develop deep flavors, this comforting dish brings a classic Irish pub feel to your table and serves as a satisfying meal for family or guests.
Ingredients
Beef Stew
- 1 tablespoon vegetable or canola oil
- 2 pounds beef chuck roast, cut into pieces
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons flour
- 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 beer (such as Guinness)
- 4 cups beef stock
- 1 sprig fresh thyme or rosemary (for simmering)
Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried rosemary or thyme
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
Instructions
- Prepare and sear the beef: Heat a large stock pot over medium heat and add the vegetable oil. Season beef pieces with kosher salt and freshly cracked black pepper. Toss the beef pieces in flour until evenly coated. Add the beef to the pot and sear on each side for about 1 to 2 minutes until golden brown. Do this in batches if necessary. Remove beef from pot using a slotted spoon and set aside.
- Sauté aromatics: In the same pot, add the unsalted butter, diced onions, and minced garlic. Stir and scrape the bottom of the pot to release browned bits left from the beef. Cook for 5 minutes, or until onions are softened.
- Add vegetables: Toss in halved potatoes and sliced carrots along with a pinch of salt and pepper. Cook for another 5 minutes, stirring occasionally.
- Develop tomato flavor: Stir in tomato paste, ensuring all vegetables and beef bits are well coated. Cook for an additional 5 to 10 minutes, stirring often to prevent burning and deepen the flavor.
- Add liquids and simmer: Pour the beer into the pot to deglaze, stirring to release any additional browned bits. Add beef stock and a fresh sprig of thyme or rosemary. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 30 to 60 minutes, or until beef is tender and falling apart. Taste and adjust seasoning with salt and pepper as needed.
- Make dumpling dough: In a large bowl, whisk together flour, baking powder, dried parsley, dried rosemary or thyme, and salt. In a separate bowl, combine beaten egg and buttermilk, then stir this liquid mixture into the flour mixture until just combined. Avoid overmixing. Set aside for 10 minutes.
- Cook dumplings in stew: Once the beef is tender, uncover the stew and drop spoonfuls of dumpling dough directly onto the surface of the simmering stew. It is fine to crowd them to cover the surface. Maintain a gentle simmer and cook dumplings undisturbed for 10-15 minutes. Then gently flip the dumplings over and cook for another 5-10 minutes until dumplings are cooked through and fluffy.
- Serve: Garnish the stew with chopped fresh parsley or rosemary (or both). Serve immediately for a comforting and flavorful meal.
Notes
- Simmering time for the beef can be adjusted: longer simmering results in more tender meat.
- Dumplings should not be overmixed to keep them light and fluffy.
- You can substitute Guinness beer with another dark beer or stout for similar flavor.
- For thicker stew, reduce the liquid slightly or mash some potatoes toward the end of cooking.
- Fresh herbs can be used instead of dried in the dumplings for added flavor.
- Leftover stew can be refrigerated and dumplings should be cooked fresh to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Irish
