Guinness Beef Stew with Cheddar Herb Dumplings Recipe

If comfort had a flavor, it would taste like Guinness Beef Stew with Cheddar Herb Dumplings. This harmonious bowl pairs tender beef, savory vegetables, and a hearty blend of Guinness and chicken broth, all crowned by fluffy dumplings bursting with sharp Irish cheddar and fresh herbs. Whether the wind rattles your windows or you simply crave something soul-soothing, this dish delivers warmth from the inside out. Get ready to discover just how irresistible this combination can be—it’s destined to be your next cold-weather staple.

Ingredients You’ll Need

Everything in this recipe has a purpose—from the bacon’s smoky depth to the bright lift from fresh herbs. You’ll find that each simple ingredient transforms under slow simmering, building rich layers of flavor you can see, smell, and taste. Here’s what you’ll need for your Guinness Beef Stew with Cheddar Herb Dumplings:

• Bacon: Adds incredible depth and just the right amount of smokiness to the base of the stew.
• Beef chuck: The marbling melts down during braising, giving you beautifully tender bites every time.
• Kosher salt and black pepper: Essential for seasoning the beef and tying all flavors together.
• Celery: Brings freshness and subtle crunch that balances the richness.
• Carrots: Their sweetness softens and sweetens the overall flavor profile as they simmer.
• Onion: The aromatic backbone, lending sweet and savory notes right from the start.
• Garlic: Just a few cloves bring a gentle punch of flavor that deepens as it cooks.
• Potatoes or parsnips: They absorb the broth, becoming creamy and moreish in every bite.
• Turnip: Adds earthy undertones and melts into the mix, giving body to the stew.
• Tomato paste: Intensifies color and richness, making the broth truly hearty.
• Guinness: Imparts a malty, roasted flavor signature to the classic stew.
• Chicken broth: Light enough to keep things balanced, while bringing deep savory notes.
• Worcestershire sauce: Adds complexity and a satisfying umami boost.
• Bay leaf: Introduces subtle herbal aromatics in every spoonful.
• Thyme: Adds an earthy brightness that cuts through the richness.
• Cornstarch: Helps thicken the stew without making it heavy.
• Cremini mushrooms (optional): These sponges soak up all that savory broth—just toss them in if you like.
• Chopped parsley: For a pop of color and fresh herby flavor right at the end.
• Self-rising flour: Makes extra-fluffy dumplings without the fuss of extra leaveners.
• Garlic powder: Subtle garlic infuses the dumplings for an extra savory layer.
• Shortening: Keeps the dumplings tender, light, and melt-in-your-mouth.
• Shredded Irish sharp cheddar: Melts into gooey pockets for irresistible dumplings.
• Milk: Binds the dough while keeping dumplings wonderfully moist.
• Mixed fresh herbs (parsley, chives, thyme): Speckle the dumplings with aroma and garden-fresh flavor.

How to Make Guinness Beef Stew with Cheddar Herb Dumplings

Step 1: Sizzle the Bacon

Start by cooking your bacon in a large, oven-safe pot over medium heat. Let it bubble away until crispy. Not only does this lay down the first layer of meaty, smoky flavor, but it gives you luscious bacon fat to brown the beef in. Once the bacon is ready, crumble and set aside for later; keep the fat in the pot as your flavor gold.

Step 2: Brown the Beef

Season the chopped beef chuck with kosher salt and black pepper, then sear it in the reserved bacon fat. Give each piece a chance to deeply brown on all sides—this caramelization is the secret to a stew sauce that tastes rich and complex. Remove the beef and set it aside once golden.

Step 3: Build the Veggie Base

In that same pot, sauté the onions, carrots, and celery until they’re soft and aromatic, scraping up any brown bits. If things look a bit dry, drizzle in a splash of oil to help things along. Those veggies soak up all the beefy flavors and create the stew’s satisfying backbone.

Step 4: Add Garlic and Tomato Paste

Now toss in the minced garlic, cooking just until fragrant. Stir in tomato paste, letting it darken slightly in the hot pan. This deepens the color and mellows any sharp, raw tomato edge—your future self will thank you for these extra few minutes.

Step 5: Deglaze with Guinness and Add Worcestershire

Pour in a bottle of Guinness and the Worcestershire sauce, stirring with a wooden spoon to deglaze the pot and lift every caramelized morsel. Let it simmer briefly so the alcohol cooks off, leaving behind a signature malty richness that defines Guinness Beef Stew with Cheddar Herb Dumplings.

Step 6: Simmer the Stew

Add the browned beef back to the pot, then pour in the chicken broth. Toss in your bay leaf and thyme sprigs, then bring the mixture up to a gentle simmer. Cover and cook for an hour and a half; patience pays off as the flavors meld and the beef starts to fall apart.

Step 7: Add Root Vegetables

After 90 minutes, add in the diced potatoes or parsnips and turnip. Continue simmering, uncovered, for another 30 minutes. This gives the vegetables just enough time to become tender and soak up those Guinness-infused juices.

Step 8: Thicken and Finish the Stew

Discard the bay leaf and thyme stems. If the stew is still more soupy than you like, create a slurry with cornstarch and cold water, adding it in while stirring. Bump the heat up until the stew thickens, then drop in the mushrooms if using. Cook for about 10 minutes until the mushrooms are silky and tender. Stir the bacon back in for a final hit of flavor. Preheat your oven to 350°F as the aroma fills your kitchen.

Step 9: Make the Cheddar Herb Dumplings

In a bowl, whisk the self-rising flour with garlic powder. Cut in the shortening until the mixture is crumbly and pebble-like—use your fingers for best results! Fold in the shredded cheddar, then gently stir in the milk and fresh herbs. The dough should just come together; be careful not to overwork it.

Step 10: Top and Bake

Gently form small dough balls and nestle them on top of your stew, leaving space for them to puff and rise as they bake. Transfer the uncovered pot to your oven and bake for about 30 to 40 minutes. You’ll know it’s ready when the dumplings are golden, crisp on top, and cooked through (lift one gently to test).

Step 11: Garnish and Serve

Finish with a flurry of chopped parsley and bring your pot of Guinness Beef Stew with Cheddar Herb Dumplings straight to the table. The aroma alone is enough to gather a crowd—serve piping hot and dig in!

How to Serve Guinness Beef Stew with Cheddar Herb Dumplings

Garnishes

A shower of fresh chopped parsley isn’t just pretty—its bright, grassy flavor lifts every bite, balancing the stew’s richness. For extra flair, try a few sprigs of thyme or a scattering of crispy bacon bits on top for extra crunch and color.

Side Dishes

This stew truly stands on its own, but if you love variety, consider a simple green salad with a tangy vinaigrette to cut through the heartiness. A chunk of crusty soda bread or a lightly buttered roll works wonders to mop up every last drop of gravy, making the most of every ounce of flavor.

Creative Ways to Present

For a lovely rustic touch, serve your Guinness Beef Stew with Cheddar Herb Dumplings straight from the Dutch oven at the table. Individual oven-safe ramekins make for charming single-portions. Or, for special occasions, float a dumpling or two on top of each bowl with a swirl of cream and a sprinkle of microgreens.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then transfer to airtight containers. The stew keeps beautifully in the fridge for up to 4 days, and honestly, the flavors deepen overnight, making it even tastier as leftovers.

Freezing

Both the stew and the dumplings freeze well. Let everything cool, then place portions into freezer-safe containers. The key is to let the dish thaw slowly in the fridge overnight before reheating, preserving those fluffy dumplings and succulent beef cubes.

Reheating

Warm the stew gently on the stovetop over low heat or in a 325°F oven until hot through. To keep dumplings from drying out, consider adding a splash of broth or water, and cover the pot so they steam and stay moist as they reheat.

FAQs

Can I make Guinness Beef Stew with Cheddar Herb Dumplings ahead of time?

Absolutely! Stews like this thrive when made ahead. You can prepare the stew a day in advance (even without the dumplings), refrigerate it, and finish with fresh dumplings just before serving for that signature pillowy topping.

Can I use a different beer if I don’t have Guinness?

Stouts like Guinness are classic, but you can swap in any dark, malty beer you have on hand. Just avoid intensely bitter or hoppy varieties, as you want that mellow, roasted flavor rather than sharp bitterness.

What’s the best cut of beef for this stew?

Beef chuck is your best bet—it becomes meltingly tender even after long cooking. If you need to substitute, look for well-marbled cuts like brisket or bottom round, which stand up well to a long simmer.

How do I know when the dumplings are fully cooked?

The dumplings are ready when they’re puffed, golden on the outside, and spring back when gently pressed. To be sure, insert a skewer or toothpick into one—if it comes out clean, you’re ready to serve.

Can I make this gluten-free?

Yes! Swap in a gluten-free self-rising flour blend for the dumplings, and use cornstarch to thicken the stew as directed. Double-check that your beer is gluten-free, and you can enjoy a version of Guinness Beef Stew with Cheddar Herb Dumplings that suits your needs.

Final Thoughts

There’s honestly nothing quite like the cozy joy of a bowlful of Guinness Beef Stew with Cheddar Herb Dumplings. It’s hearty, hearty, and full of soul, from the rich, malty broth to the cheesy, cloud-like dumplings. Whether it’s a Sunday supper or a dinner to impress friends, this recipe is sure to warm the heart and gather everyone at the table. Give it a try and let it become a new favorite in your kitchen too!

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