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by Jessica March 9, 2020
I’m cruising into the week with a hearty irish beef stew! That has DUMPLINGS. Omg.
Before spring hits us in full force, I must sneak in one more serious comfort food. Because it’s everything. And that’s what we have here.
Serious
comfort
food.
Cue all the exclamation points!
You guys LOVE my guinness short ribs and guinness pot pie with beer bread biscuits. I knew I wanted to make one more delicious stout infused recipe for saint patrick’s day – and why not do a play on one of theeee most popular recipes on the blog: chicken and dumplings! Also one of my personal favorites.
P.S. this might just be the last soup of the season?! Kind of makes me sad but oh man am I ready for SUNSHINE and spring.
But let’s take a back a minute. To some cool and chilly weather that will no doubt rear its ugly head here. And to a delish recipe for Saint Patrick’s Day. Frankly, it can work anytime of year, but it will be super good next week.
Just sayin’.
So the base of this stew is ridiculously flavorful. Onions, potatoes, carrots – the works, hit with a bunch of seasonings and cooked with tomato paste until deep and rich and caramely in flavor. And color. This might be the best base for any stew I’ve ever made.
Next up, we use a bit of beer and a lot of beef stock, the beef itself and a few more herbs.
The result is a silky, rich, decadent stew. And to make it even more rich? Let’s just go ahead and add some bread right there in our stew. Oops!
Finally, the dumplings.
The herbed dumplings are so good. What I love about these are that you can truly make them any size you wish. Do super mini dumpling dough balls or big ones that you can split in half.
Melts in your mouth!
Actually this entire bowl will melt in your mouth. The veggies are soft, the beef is tender. The broth is silky and smooth. It’s obviously a complete meal already, but adding in those dumplings? It’s the epitome of comfort and satiety.
The perfect bowl of love for your Monday!
Irish Beef Stew with Herbed Dumplings
Irish Stout Beef Stew with Herbed Dumplings
Yield: 4 people
Prep Time: 45 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 45 minutes mins
My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.
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5 from 105 votes
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Ingredients
- 1 tablespoon vegetable or canola oil
- 2 pounds beef chuck roast, cut into pieces
- kosher salt
- freshly cracked black pepper
- 2 tablespoons flour
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 8 baby yukon gold potatoes, halved
- 2 carrots peeled and sliced
- 3 tablespoons tomato paste
- 8 ounces stout beer, like guinness
- 4 cups beef stock
herb dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon dried parsley
- ½ teaspoon dried rosemary or thyme
- 1/2 teaspoon salt
- 1 large eggs, lightly beaten
- 1/2 cup buttermilk
Instructions
Heat a large stock pot over medium heat and add the oil. Toss the beef piece with a sprinkle of salt and pepper, then toss them with the flour so all the pieces are coated.
Add the beef to the pot and sear until each side is golden brown, about 1 to 2 minutes per side. You may need to do this in batches. Remove the beef pieces with a slotted spoon and place them on a plate until ready to use.
To the same pot, toss in the butter, onions and garlic. Stir and toss, scraping the bottom so you remove some of the brown bits of flavor from the beef. Cook for 5 minutes, until softened.
Stir in the potatoes and carrots with a pinch of salt and pepper. Cook for another 5 minutes. Stir in the tomato paste and make sure all the pieces are coated. Cook for another 5 to 10 minutes to develop the flavor, stirring often so the tomato paste doesn’t burn on the bottom. Add the beef back to the pot.
Pour in the stout to deglaze the pan. Stir to release any more bits of flavor from the bottom. Stir in the beef stock. Add a sprig of thyme or rosemary to the pot. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 30 to 60 minutes, until the beef is tender and falling apart. You can simmer it for even longer as long as it’s covered! I like to taste it here and see if it needs any additional salt and pepper. If so, add it!
To make the dumplings, whisk together the flour, baking powder, herbs and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set the mixture aside for 10 minutes.
Once the beef is tender, uncover the soup and add spoonfuls of the dumpling dough directly to the broth. I don’t worry about crowding the pot and usually cover the entire top of the stew mixture. You want the mixture to be bubbling for 10 to 15 minutes so it cooks the dumplings – after 10 minutes I usually gently flip the dumplings over and cook for another 5 to 10 minutes.
Serve the stew immediately with chopped parsley or rosemary, or both!
Course: Soup
Cuisine: American
Author: How Sweet Eats
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I appreciate you so much!
Dumpling pillows for life.
posted in: Beef, Recipes, Soup/Stews, St. Patrick's Day, Winter 22 comments
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Leave a Reply
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Alicia A — Reply
How did you know I bought some stewing beef and didn’t know what to do with it?
Now if you can give me a tastier corn beef and cabbage recipe….please -
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Sabrina — Reply
love the dumplings! they’re a little too carby for me but that’s ok for St Paddy’s, so thank you!
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Chris — Reply
This tasted incredible! I’ve never made anything with dumplings before and they were so tasty. I was skeptical about them being soggy in the middle, but I used a cookie scoop to drop them into the stew and they turned out perfectly. This stew made my whole house smell divine! I love how the stew really thickened up at the end and was the perfect consistency. Thanks for another great recipe!
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Robin — Reply
This was delicious. My meat and potatoes father loved the meal. I have a question about the dumplings. You say 1 egg(s), but every time you refer to them they are plural. I just want to make sure.
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AmyG — Reply
This was so darn good. I have never made dumplings before. It was getting late and I thought maybe I should skip the dumplings and just finish up the stew. I’m so glad I made the dumplings. The combination was just incredible. I can’t wait for leftovers for dinner tomorrow already.
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Jessica — Reply
This was AMAZING!!! I had to add a couple more splashes of milk to the dumpling dough but omg – sooo good!! Will never do any other stew recipe again! This is a keeper!
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Vicki Sturgiss — Reply
I’ve been looking for a great recipe for stew with dumplings for ages. My dad used to make it when we were kids and since he has passed I can’t ask him how he made it, but really wanted to make it for my family to try. Can you tell me what I could substitute for the stout, I’ve never been a fan of beer tasting foods, but this stew looks so delish.
Thanks so much.
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Jessica Sands — Reply
I think you could just sub more beef stock for the stout and it would be just fine.
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Matt — Reply
Red wine
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Jessica Sands — Reply
Delish! There’s just two of us so we ate this the day I made it plus put a two-person serving in the fridge for later in the week and one in the freezer. We’ve since eaten both and the dumplings totally held up – which I was a bit skeptical about. AND, I’m making it again later this week.
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Carla — Reply
I just made this for dinner and it’s fantastic! I learned too about layering flavors. Never thought about cooking the tomato paste on the veggies to let the flavors marinate. I did 2 things different. I had a giant can of beer so I used some of it to deglaze the pan after I cooked the beef. I also marinate the beef in oil and soy sauce for several hours. I’ve had so many issues with tough meat so I wanted to take the xtra step to be sure if was soft. My family loved this dish! Adding to my list of dinners. And this was the perfect way to kick off the fall season. I was going to make this at Patrick’s day weekend but covid happened and couldn’t even get the ingredients. I’m so happy I made this.
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Ashley — Reply
Can I make this without beer or something other then alcohol? Thank you, looks delicious !
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Fran — Reply
This looks amazing! Could my 4 year old eat it? As in is the alcohol cooked off? I would use the slow cooker.x
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Buddah — Reply
The alcohol for the most part evaporates off when it’s simmering. alcohol has a much lower boiling point of evaporation than water. I never worry about alcohol that is cooked any more than I’d worry about letting a child or an alcoholic eat a cupcake with vanilla frosting made with pure vanilla and the alcohol content in vanilla is about 80 proof or 40 percent, beer or stout would be around 4 to 5 percent per can or bottle or about 2 to 3 proof. As you can see there not much to evaporate. You’re just left with flavour
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Shelley Dills — Reply
I am hoping to make this soon for a group of my girlfriends for our ladies night. I’m expecting about 6, so I ‘m curious as to the serving size. Do you feel that it truly serves 4 people or are those 4 large servings and I could probably serve 6 ladies easily. Should I double it or would I be ok making it as is?
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Jessica — Reply
are you going to have other food as well? if so, i definitely think you could stretch this to feed 6!
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Cammi — Reply
My meat was super rubbery :( what did i do wrong?!
other than that, the flavors were perfect.