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Cozy Beef and Guinness Stew Recipe with Easy Herbed Dumplings to Warm You Up

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A hearty and comforting beef stew infused with Guinness stout and topped with fluffy herbed dumplings that soak up the rich broth, perfect for cozy nights.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 12 ounces Guinness stout beer
  • 2 cups beef broth (preferably low sodium)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 cup frozen peas
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped (optional)
  • ¾ cup whole milk
  • 3 tablespoons unsalted butter, melted and slightly cooled

Instructions

  1. Pat the beef cubes dry with paper towels. Dice the onion, mince the garlic, and chop the carrots and celery. Pre-measure broth and Guinness.
  2. Heat 2 tablespoons of oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Add the beef in batches and brown all sides until deep mahogany color forms. Remove beef and set aside.
  3. In the same pot, add diced onion, carrots, and celery. Cook until softened and slightly caramelized, about 5 minutes. Stir in garlic and cook another minute until fragrant.
  4. Stir in tomato paste and cook briefly. Pour in Guinness to deglaze the pot, scraping up browned bits. Let simmer for a minute to burn off some alcohol.
  5. Return beef to the pot. Pour in beef broth, add thyme sprigs and bay leaves. Bring to a gentle simmer, then cover and reduce heat to low.
  6. Simmer the stew for 1.5 to 2 hours until beef is tender and stew thickens slightly. Stir occasionally and add water or broth if too thick.
  7. While stew simmers, whisk together flour, baking powder, salt, parsley, and chives in a mixing bowl. Stir in milk and melted butter until just combined; do not overmix.
  8. Once beef is tender, drop spoonfuls of dumpling dough on top of the simmering stew (about 10-12 dumplings). Cover and cook for 15-20 minutes without lifting the lid until dumplings puff up and feel firm but springy.
  9. Remove thyme sprigs and bay leaves. Stir in frozen peas and cook for 2 more minutes until heated through. Season stew with salt and pepper to taste.
  10. Ladle stew with dumplings into bowls and serve hot.

Notes

Do not overcrowd the pan when browning beef to ensure proper caramelization. Keep the lid on while dumplings cook to trap steam for fluffy texture. If stew is too thick before adding dumplings, add a splash of broth or water. Adjust seasoning at the end as broth and Guinness vary in saltiness. Dumplings can be made gluten-free by substituting flour with a gluten-free blend and dairy-free by using plant-based milk and butter alternatives.

Nutrition

Keywords: beef stew, Guinness stew, herbed dumplings, comfort food, easy stew recipe, cozy dinner, Irish stew

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