Irish Beef Stew Dumplings (Print Version)
A comforting dish of tender beef and root veggies with soft dumplings in a savory broth.
# What You Need:
→ 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 Prepare:
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 - 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. Discard the bay leaves, adjust seasoning if needed, and sprinkle with chopped parsley before serving.
# Expert Advice:
01 -
- The dumplings soak up all that incredible flavor while staying incredibly light and fluffy
- It's one of those rare dishes that actually tastes better the next day
- The whole house smells amazing while it simmers away
02 -
- Pat the beef completely dry before browning or it will steam instead of sear
- Don't lift the lid while dumplings are cooking or they'll collapse
- The stew needs at least ninety minutes simmering for the beef to become tender
03 -
- Cube the beef slightly larger than you think you need, it shrinks during cooking
- Cut all vegetables to roughly the same size so they finish cooking together