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The heart of a great Guinness beef stew lies in its ingredients. You need 2 pounds of beef chuck, cut into 1-inch cubes. This beef is perfect for slow cooking. Its rich flavor adds depth to the stew. You also want 1 large onion, 3 carrots, and 2 stalks of celery. These vegetables bring sweetness and texture. Four cloves of minced garlic will add a nice aroma. For liquid, use 4 cups of beef broth and 1 can of Guinness non-alcoholic stout. This stout gives the dish a unique taste. You should not forget 2 tablespoons of tomato paste and Worcestershire sauce. These add richness and umami. Two bay leaves and 1 teaspoon of dried thyme round out the flavors. Season with salt and pepper to taste.

Guinness Beef Stew with Cheddar Herb Dumplings - Host The Toast

Warm up your dinner table with this irresistible Guinness Beef Stew with Cheddar Herb Dumplings! Perfect for chilly evenings, this hearty recipe combines tender beef, vibrant veggies, and fluffy dumplings that steal the show. Discover essential cooking tips and ingredient secrets to create a delicious meal that everyone will love. Click to explore the full recipe and bring comfort to your kitchen tonight!
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Ingredients
  

2 lbs beef chuck, diced into 1-inch cubes

1 large onion, chopped

3 carrots, sliced

2 stalks celery, chopped

4 cloves garlic, minced

4 cups beef broth

1 can (14 oz) Guinness-style non-alcoholic stout

2 tbsp tomato paste

2 tbsp Worcestershire sauce

2 bay leaves

1 tsp dried thyme

Salt and pepper, to taste

2 tbsp olive oil

For the Cheddar Herb Dumplings:

1 ½ cups all-purpose flour

1 tbsp baking powder

½ tsp salt

¼ cup cold unsalted butter, cubed

1 cup shredded cheddar cheese

1 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped

¾ cup milk

Instructions
 

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the diced beef and season with salt and pepper. Sear until browned on all sides, about 6-8 minutes. Remove the beef and set aside.

    In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Return the beef to the pot and add the beef broth, Guinness, tomato paste, Worcestershire sauce, bay leaves, and thyme. Stir to combine. Bring to a simmer, cover, and cook on low heat for about 2 hours, or until the beef is fork-tender.

        While the stew is cooking, prepare the cheddar herb dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter and mix with your fingers or a pastry cutter until crumbly.

          Stir in the shredded cheddar cheese, parsley, and chives. Pour in the milk and mix until just combined. Don't overmix, as the dumplings will be light and fluffy.

            After the stew has cooked for about 2 hours, remove the bay leaves. Drop spoonfuls of the dumpling mixture into the simmering stew. Cover tightly and cook for an additional 15-20 minutes, until the dumplings have risen and are cooked through.

              To serve, ladle the stew into bowls, ensuring each bowl has a generous portion of dumplings.

                Prep Time: 30 mins | Total Time: 2 hrs 30 mins | Servings: 6

                  - Presentation Tips: Serve in rustic bowls or deep plates, garnished with a sprinkle of fresh herbs on top for a splash of color. Enjoy it with crusty bread on the side to soak up all the delicious stew!