Irish Beef Stew Dumplings (Printable)
Tender beef and root vegetables simmered with fluffy dumplings in a rich, savory broth for a warm, comforting dish.
# What You’ll Need:
→ For the Stew
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 3 cloves garlic, minced
05 - 3 large carrots, peeled and sliced
06 - 3 parsnips, peeled and sliced
07 - 2 celery stalks, sliced
08 - 1½ lbs potatoes, peeled and cubed
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 4 cups beef stock
12 - 1 cup Guinness or other stout beer
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - Salt and black pepper, to taste
17 - 2 tbsp all-purpose flour
→ For the Dumplings
18 - 1½ cups all-purpose flour
19 - 2 tsp baking powder
20 - ½ tsp salt
21 - 3 tbsp cold unsalted butter, diced
22 - ½ cup whole milk
23 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper, then brown in batches for about 5 minutes per batch. Remove and set aside.
02 - Add onions and garlic to the same pot. Sauté for 3-4 minutes until softened and fragrant.
03 - Stir in carrots, parsnips, and celery. Cook for another 3-4 minutes to begin developing flavors.
04 - Add tomato paste and flour. Mix thoroughly to coat all vegetables evenly.
05 - Return browned beef to the pot. Pour in beef stock and Guinness, then add Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
07 - Add potatoes to the stew. Continue simmering, covered, for another 45 minutes until beef and vegetables are tender. Skim excess fat from surface if needed.
08 - Whisk flour, baking powder, and salt in a bowl. Rub in butter until mixture resembles coarse crumbs. Stir in milk and parsley to form a soft dough.
09 - Drop spoonfuls of dumpling dough (about 2 tbsp each) onto the simmering stew. Cover and cook for 20 minutes without lifting the lid until dumplings are puffed and cooked through.
10 - Remove bay leaves. Taste and adjust seasoning as desired. Serve hot, garnished with extra parsley if desired.
# Expert Advice:
01 -
- The dumplings soak up all that rich, dark broth like edible sponges
- It tastes even better the next day, if it lasts that long
02 -
- Never lift the lid while dumplings cook or they will collapse into dense discs
- The stew thickens as it cools, so do not worry if it looks thinner than you expect
03 -
- Brown the beef aggressively for a deeper, more complex flavor
- Let the stew rest for 10 minutes before serving so the dumplings set