Irish Beef Stew Herb Dumplings (Printable)
Slow-simmered beef with hearty vegetables and soft herb dumplings for a comforting dish.
# What You’ll Need:
→ For the Stew
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 4 carrots, peeled and sliced
06 - 3 parsnips, peeled and sliced
07 - 2 celery stalks, sliced
08 - 2 tbsp tomato paste
09 - 4 cups beef stock
10 - 1 cup Guinness stout (optional, replace with more stock if desired)
11 - 2 tbsp Worcestershire sauce
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and freshly ground black pepper, to taste
16 - 1 tbsp all-purpose flour (optional, for thickening)
17 - 2 tbsp chopped fresh parsley (for garnish)
→ For the Herb Dumplings
18 - 2 cups all-purpose flour
19 - 2 tsp baking powder
20 - 1/2 tsp salt
21 - 2 tbsp cold unsalted butter, diced
22 - 1/4 cup chopped fresh parsley
23 - 1 tbsp chopped fresh chives (or 1 tsp dried)
24 - 3/4 cup whole milk
# Steps:
01 - Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Remove beef and set aside.
02 - In the same pot, add onion, garlic, carrots, parsnips, and celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in the tomato paste and cook for 1 minute. Sprinkle flour over the vegetables (if using) and stir to coat.
04 - Return the beef to the pot. Add beef stock, Guinness (if using), Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a simmer, scraping up any browned bits from the bottom.
05 - Cover and simmer gently over low heat for 1 hour 30 minutes, stirring occasionally.
06 - In a mixing bowl, combine flour, baking powder, and salt. Rub in the cold butter with fingertips until mixture resembles coarse crumbs. Stir in parsley and chives. Add milk and mix just until a soft dough forms. Divide dough into 12 equal pieces and shape into balls.
07 - After 1 hour 30 minutes, uncover the stew and discard bay leaves. Check seasoning and adjust with salt and pepper if needed.
08 - Place dumplings on top of the simmering stew. Cover and cook for 25 minutes without lifting the lid, until dumplings are puffed and cooked through.
09 - Serve hot, garnished with chopped parsley.
# Expert Advice:
01 -
- The dumplings soak up all that rich, beer-infused gravy like edible sponges
- It tastes even better the next day, if you can manage to save any
- The house smells incredible while it cooks, like a cozy pub on a rainy night
02 -
- The dumplings need that direct steam, so don't crowd them or bury them in the liquid
- If the gravy seems too thick before dumplings, add a splash more stock or water
- Lamb shoulder works beautifully here if you want to switch up the protein
03 -
- Cut your vegetables slightly larger than you think necessary, they shrink significantly during cooking
- Taste and season before adding dumplings, it's harder to adjust once they're on top