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Guinness Beef Stew with Herb Dumplings

Guinness beef stew - featured image
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This cozy crock pot Guinness beef stew is rich, hearty, and deeply flavorful thanks to malty stout and tender beef, topped with fluffy homemade herb dumplings that soak up every bit of savory goodness. Perfect for chilly nights, family gatherings, or any time you crave classic comfort food with an Irish twist.

Ingredients

Scale
  • 2.5 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and sliced into 1/2-inch rounds
  • 3 celery stalks, sliced
  • 1 lb baby potatoes, quartered
  • 2 tbsp tomato paste
  • 2 cups beef stock (low sodium preferred)
  • 1 can (14.9 oz) Guinness Draught or Extra Stout
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 2 tsp dried rosemary (or 1 tbsp fresh, chopped)
  • 2 bay leaves
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp all-purpose flour
  • 1 cup frozen peas
  • Chopped fresh parsley, for garnish
  • For the Herb Dumplings:
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp cold unsalted butter, cubed
  • 1/2 cup whole milk
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives or thyme, finely chopped (or 1 tsp dried herbs)
  • Freshly cracked black pepper, to taste

Instructions

  1. Pat beef cubes dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown beef in batches on all sides, about 2-3 minutes per batch. Transfer browned beef to the crock pot.
  3. In the same skillet, add diced onion and a pinch more oil if needed. Cook for 3-4 minutes until softened and golden. Add garlic and cook 1 minute more.
  4. Stir in tomato paste and flour, cooking for 1-2 minutes.
  5. Pour in half the Guinness (about 1 cup) to deglaze the skillet, scraping up browned bits. Bring to a simmer, then pour everything into the crock pot.
  6. Add carrots, celery, potatoes, remaining Guinness, beef stock, Worcestershire sauce, thyme, rosemary, bay leaves, and additional salt and pepper to the crock pot. Stir to combine.
  7. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and veggies are soft.
  8. About 45 minutes before serving, make the dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in herbs and black pepper. Add milk and mix until just combined.
  9. Remove crock pot lid and discard bay leaves. Drop spoonfuls of dumpling dough (about 2 tbsp each) onto the surface of the bubbling stew.
  10. Cover and cook on HIGH for 35-45 minutes, until dumplings are puffed and cooked through.
  11. Stir in frozen peas and let them heat through for 2-3 minutes.
  12. Taste and adjust seasoning. Ladle stew and dumplings into bowls, garnish with fresh parsley, and serve hot.

Notes

For best flavor, always brown the beef before slow cooking. Layer firmer veggies on the bottom of the crock pot for even cooking. Don’t overwork the dumpling dough for fluffy results. If stew is too thin, thicken with a flour slurry before adding dumplings. For gluten-free or dairy-free adaptations, use appropriate flour and milk substitutes. Stew tastes even better the next day and can be frozen (without dumplings) for up to 3 months.

Nutrition

Keywords: Guinness beef stew, crock pot beef stew, Irish stew, herb dumplings, slow cooker dinner, comfort food, St. Patrick's Day, hearty stew, beef and dumplings, easy stew recipe

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