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The right ingredients are key for a tasty Guinness beef stew. This dish needs rich flavors and hearty textures.

Guinness Beef Stew with Cheddar Herb Dumplings - Host The Toast

Warm up your evenings with a delicious Guinness Beef Stew with Cheddar Herb Dumplings! This cozy dish combines tender beef, fresh veggies, and fluffy dumplings for the ultimate comfort meal. Discover essential ingredients and cooking tips that enhance flavors and create a rich, hearty experience. Ready to impress your family or friends? Click through to explore the full recipe and savor every moment around the dinner table!
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Ingredients
  

2 pounds beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

2 medium onions, diced

3 carrots, sliced

3 celery stalks, diced

4 cloves garlic, minced

4 cups beef broth

1 can (14 oz) stout beer (non-alcoholic)

2 bay leaves

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 cup frozen peas

1 cup all-purpose flour (for dumplings)

1/2 cup shredded sharp cheddar cheese

1 tablespoon fresh parsley, chopped

1 tablespoon baking powder

1/2 teaspoon salt (for dumplings)

1/2 cup milk

3 tablespoons cold butter, cubed

Instructions
 

Brown the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove the beef and set aside.

    Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Sauté for about 5 minutes until the onions are translucent. Add minced garlic and cook for an additional minute.

      Combine Ingredients: Add the browned beef back to the pot along with the beef broth, stout beer, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.

        Simmer the Stew: Reduce the heat to low, cover, and let the stew simmer for at least 1.5 to 2 hours, or until the beef is tender, stirring occasionally. Add frozen peas during the last 10 minutes of cooking.

          Prepare Dumplings: In a mixing bowl, combine flour, baking powder, salt, cheese, and parsley. Cut in the cold butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the milk until just combined; do not overmix.

            Add Dumplings: Drop spoonfuls of the dumpling mixture onto the surface of the simmering stew. Cover the pot and cook for an additional 15-20 minutes, or until the dumplings are fluffy and cooked through.

              Serve: Remove the bay leaves and ladle the stew into bowls. Place a couple of dumplings on top of each serving.

                Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 6

                  - Presentation Tips: Serve the stew in rustic bowls, garnished with a sprinkle of fresh parsley for a beautiful contrast and place a small grater with extra cheddar on the side for those who want to add more cheese to their dumplings!