Irish Beef Stew Herb Dumplings (Printable)
Tender beef simmered with root vegetables and topped with fluffy herb dumplings for a warm, hearty meal.
# What You’ll Need:
→ For the Stew
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 2 parsnips, peeled and sliced
07 - 3 potatoes, peeled and cut into chunks
08 - 2 celery stalks, sliced
09 - 2 tbsp tomato paste
10 - 4 cups beef stock
11 - 1 cup Guinness or other stout beer (optional)
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and black pepper, to taste
16 - 2 tbsp all-purpose flour
→ For the Herb Dumplings
17 - 1½ cups all-purpose flour
18 - 2 tsp baking powder
19 - ½ tsp salt
20 - 2 tbsp cold unsalted butter, cubed
21 - 2 tbsp fresh parsley, finely chopped
22 - 1 tbsp fresh chives, finely chopped
23 - ¾ cup whole milk
# Steps:
01 - Preheat oven to 325°F.
02 - Toss beef cubes with 2 tbsp flour, salt, and pepper.
03 - In a large Dutch oven or heavy pot, heat oil over medium-high heat. Brown the beef in batches, transferring browned meat to a plate.
04 - Add onion to the pot and cook until softened, about 4 minutes. Stir in garlic, cooking for 1 minute more.
05 - Return browned beef to the pot. Add carrots, parsnips, potatoes, and celery. Stir in tomato paste and cook for 2 minutes.
06 - Pour in beef stock and Guinness (if using). Add bay leaves, thyme, and rosemary. Bring to a simmer.
07 - Cover and transfer to the oven. Cook for 1½ hours.
08 - Meanwhile, prepare the dumplings: In a bowl, mix flour, baking powder, and salt. Rub in the butter until the mixture resembles coarse crumbs. Stir in parsley and chives. Add milk and mix gently until dough forms.
09 - After 1½ hours, remove stew from oven. Discard bay leaves.
10 - Drop spoonfuls of dumpling dough (about 2 tbsp each) onto the surface of the simmering stew. Cover and return to the oven for 25–30 minutes, until dumplings are puffed and cooked through.
11 - Taste and adjust seasoning. Serve hot, garnished with extra parsley if desired.
# Expert Advice:
01 -
- The dumplings cook right on top of the stew, soaking up all that flavorful broth while staying impossibly light
- One pot feeds a crowd and tastes even better the next day
- That hint of Guinness adds depth without overpowering the comforting, homey flavors
02 -
- Overworking the dumpling dough makes them tough, mix gently until just combined
- The stew must be simmering when you add dumplings or they won't cook through properly
- Don't lift the lid while dumplings cook or they'll deflate
03 -
- Cut all vegetables into similar sizes so they cook evenly
- The stew tastes even better made a day ahead