Irish Beef Stew Dumplings (Printable)
Comforting Irish dish with tender beef, root vegetables, and light fluffy dumplings in rich 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 (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
# Directions:
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 rich, beefy flavor while staying incredibly light and fluffy inside
- Guinness adds depth without making it taste like a beer float, plus the house smells incredible while it simmers
02 -
- Dont skip browning the beef properly, those browned bits are what make the broth taste restaurant quality
- Drop the dumpling dough gently onto the stew, dont submerge them, they need to steam on top
- Resist the urge to lift the lid while the dumplings cook or they'll turn dense and heavy
03 -
- Trim excess fat from the beef before browning, but leave some for flavor and moisture
- If the stew seems too thick, add more stock or water, if too thin, cook uncovered for the last 30 minutes
- For extra richness, stir a knob of cold butter into the stew right before serving