Irish Beef Stew Dumplings (Printable Version)
Tender beef and root vegetables gently simmered, topped with fluffy dumplings in a rich, savory broth.
# Ingredient List:
→ 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
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 Make:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef cubes in batches, setting aside as they brown.
02 - Add onion to the pot and sauté for 3 minutes until translucent. Stir in garlic and cook for 1 minute more.
03 - Return browned beef to the pot. Add carrots, parsnips, and potatoes. Stir in tomato paste and cook for 2 minutes.
04 - Pour in beef stock and Guinness. 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 - Whisk together flour, baking powder, and salt in a bowl. Rub in cold butter with fingertips until mixture resembles coarse crumbs. Stir in milk and parsley, mixing just until combined.
06 - Remove lid from stew after 1½ hours. Drop tablespoonfuls of dumpling dough onto surface of simmering stew (about 12 dumplings).
07 - Cover and cook for 25 minutes, or until dumplings are puffed and cooked through.
08 - Discard bay leaves, adjust seasoning if needed, and sprinkle with chopped parsley before serving.
# Expert Tips:
01 -
- The dumplings soak up all that rich, beefy broth like edible sponges, creating the most incredible texture contrast against the tender meat
- This stew tastes even better the next day, making it perfect for meal prep or lazy Sunday cooking that feeds you all week
- Theres something deeply satisfying about a one-pot meal that feels fancy enough for company but cozy enough for a Tuesday night alone
02 -
- Pat your beef cubes completely dry with paper towels before searing, or they'll steam instead of develop that gorgeous brown crust
- Resist the urge to stir the stew too frequently during the simmering time—letting it mostly undisturbed helps the flavors meld properly
03 -
- Skim any excess fat off the surface before adding dumplings for a slightly lighter final dish
- If your dumplings are sinking instead of floating, the stew might not be simmering vigorously enough—turn up the heat slightly