Irish Beef Stew Dumplings

The first time I made this stew, it was a gray Sunday that threatened rain all afternoon. My tiny kitchen smelled like onions and Guinness within an hour of everything hitting the pot. By dinner, my roommate and I stood over the stove, eating straight from the Dutch oven with wooden spoons, unwilling to wait for bowls.

I once brought this to a friends potluck during the first snow of November. People kept drifting into the kitchen, asking what was bubbling on the back burner. The host accidentally served it without the dumplings first, then made me drop them in anyway because she could not stop thinking about them.

Ingredients

• Beef chuck: The marbling melts into the broth as it simmers, creating that silky richness
• Guinness: Adds depth and bitterness that balances the sweet root vegetables
• Parsnips: Their subtle sweetness makes this taste like something an Irish grandmother might have made
• Cold butter: Essential for fluffy dumplings that do not turn into heavy lead weights

Instructions

Get your beef golden:

Season the cubes generously, then sear them in hot oil until they develop a dark crust. Do not crowd the pot or they will steam instead of brown. Work in batches and set aside.

Build your flavor base:

Sauté onions and garlic until they soften and smell amazing. Add carrots, parsnips, celery, then stir in tomato paste and flour until everything is coated. This step prevents the flour from tasting raw later.

Let it simmer low:

Return beef to the pot, pour in stock and Guinness, then add Worcestershire, bay leaves, and herbs. Bring to a bubble, then drop the heat to low. Cover and walk away for an hour.

Add potatoes and wait:

Toss in cubed potatoes and keep simmering, covered, for 45 more minutes. Skim any fat that rises to the top. You want the beef fork-tender and the vegetables soft but not falling apart.

Make the dumpling dough:

Whisk flour, baking powder, and salt in a bowl. Rub in cold butter with your fingers until it looks like coarse crumbs. Stir in milk and parsley just until a soft dough comes together.

Drop and cover:

Scoop heaping spoonfuls of dough onto the simmering stew. Cover tightly and cook for 20 minutes without lifting the lid. The dumplings need that trapped steam to puff up properly.

Save

My dad claims his version is better because he uses more Guinness, but I think it is actually because he lets it simmer all day while he watches football. By the time we eat, the beef is falling apart and the house smells like a pub in Dublin.

Choosing The Right Beef

Chuck roast is your best bet here. It has enough fat to keep the meat tender through long cooking. Lean cuts will turn tough and stringy. Ask the butcher to cut it into cubes if you want to save time.

Making It Ahead

This stew actually improves overnight. Make it up to the point before adding dumplings, then cool, refrigerate, and finish the next day. The flavors meld together in a way that feels like magic.

Getting Perfect Dumplings Every Time

Keep your butter cold and do not overwork the dough. The mixture should look shaggy and rough when you stir in the milk. Overmixing develops gluten, leading to tough dumplings instead of tender ones that melt in your mouth.

• Drop dough onto the stew, not into it, so they steam on top
• Use two spoons to scrape the dough off cleanly
• Resist the urge to peek under the lid while they cook

Save

There is something deeply satisfying about placing that heavy pot on the table and watching dumplings steam as everyone leans in. This is the kind of food that makes winter feel like a gift instead of a punishment.

Recipe FAQs

→ What cut of beef is best for this stew?

Beef chuck cut into 1-inch cubes works best, as it becomes tender and flavorful after slow simmering.

→ Can I substitute Guinness with something else?

Yes, you can use additional beef stock if you prefer a non-alcoholic version without affecting the richness too much.

→ How do I make the dumplings fluffy?

Mix cold butter into flour until crumbly, then add milk and fresh parsley to form a soft dough before gently dropping onto simmering stew.

→ What vegetables are included in this stew?

Onions, garlic, carrots, parsnips, celery, and potatoes are simmered to add sweetness and earthiness to the broth.

→ How long should the stew simmer before adding dumplings?

The stew should simmer for about 1 hour and 45 minutes in total, with dumplings added during the last 20 minutes of cooking.

→ Can I make this stew gluten-free?

Yes, by using gluten-free flour blends for both the stew thickening and dumplings, you can adapt the dish to be gluten-free.