Irish Beef Stew Dumplings (Printable Version)
Tender beef and root veggies simmered slowly with fluffy dumplings in a savory broth.
# What You Need:
→ For the Stew
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 3 parsnips, peeled and sliced
07 - 3 medium potatoes, peeled and cubed
08 - 2 tbsp tomato paste
09 - 4 cups beef stock
10 - 1 cup Guinness or other stout (optional, substitute with more stock if desired)
11 - 2 tsp Worcestershire sauce
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp salt
15 - ½ tsp black pepper
16 - 2 tbsp chopped fresh parsley, for garnish
→ For the Dumplings
17 - 1½ cups all-purpose flour
18 - 2 tsp baking powder
19 - ½ tsp salt
20 - 2 tbsp cold unsalted butter, cubed
21 - ½ cup whole milk
22 - 2 tbsp chopped fresh parsley
# How-To:
01 - Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, setting them aside as they brown.
02 - Add the onion to the pot and sauté for 3 minutes until translucent. Stir in the garlic and cook for 1 minute more.
03 - Return the browned beef to the pot. Add the carrots, parsnips, and potatoes. Stir in the tomato paste and cook for 2 minutes.
04 - Pour in the beef stock and Guinness (if using). Add Worcestershire sauce, bay leaves, thyme, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally.
05 - While the stew simmers, prepare the dumplings: In a bowl, whisk together flour, baking powder, and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Stir in the milk and parsley, mixing just until combined.
06 - After 1½ hours, remove the lid from the stew. Drop tablespoonfuls of dumpling dough onto the surface of the simmering stew (about 12 dumplings).
07 - Cover and cook for 25 minutes, or until the dumplings are puffed and cooked through.
08 - Discard the bay leaves, adjust seasoning if needed, and sprinkle with chopped parsley before serving.
# Expert Tips:
01 -
- The dumplings absorb all that flavorful broth and become these tender, steamy pillows that make the whole house smell incredible
- Its one of those rare dishes that actually tastes better the next day, so youre basically meal planning while you cook
02 -
- Pat your beef cubes completely dry before searing, otherwise they'll steam instead of brown and you'll miss all that flavor development
- Resist the urge to lift the lid while dumplings cook, since dropping the temperature can make them dense and gummy instead of fluffy
03 -
- Cut all your vegetables into roughly the same size so they cook evenly, nobody wants a mushy potato alongside a crunchy carrot
- If the stew seems too thick, add more stock or water, and if it's too thin, let it reduce uncovered for the last 15 minutes of cooking