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Guinness Beef Stew with Cheddar Herb Dumplings
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 lbs beef stew meat, cut into chunks
  • 2 cups Guinness stout
  • 2 cups beef broth
  • 3 carrots, sliced into rounds
  • 2 medium potatoes, cubed
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup milk
  • 2 tbsp butter, melted

Instructions
 

  • Place the beef stew meat, carrots, potatoes, onion, and garlic into the slow cooker.
  • Stir in the Guinness, beef broth, tomato paste, thyme, salt, and pepper until the tomato paste dissolves.
  • Cover and cook on low for 7 hours until the beef is tender.
  • In a bowl, mix the flour, baking powder, cheddar cheese, and parsley.
  • Add the milk and melted butter to the dry mix and stir just until a thick dough forms.
  • Drop spoonfuls of the dough onto the surface of the stew.
  • Cover and cook on high for 1 more hour until the dumplings are firm and cooked through.

Notes

For best texture, avoid lifting the lid during the final hour so the dumplings steam properly. Leftovers keep well in the fridge for two days and reheat gently on the stovetop with a splash of broth to loosen the gravy. If the stew tastes too bitter from the Guinness, a pinch more salt at the end balances it without changing the overall flavor.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Mixing Bowl