Guinness Beef Stew with Cheddar Dumplings
Cheese, beer and beef you say? Sign me up! Enjoy the ultimate comfort food this winter with Guinness beef stew topped with scrumptiously soft cheddar dumplings. This perfectly paired combination will warm you and your family from the inside out.
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Neven Maguire Braised Irish Angus Beef & Stout Casserole
Hundreds of 5-Star Reviews!! Famous Traditional Irish Beef Stew Recipe
There’s no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender.
Irish Stew is one amazing stew. You already know that anything simmered for hours is bound to be delicious. But this... this is the stew you've always dreamed of. It's the one I make when I have guests over and want to truly impress them!
The key ingredient that gives Guinness Stew its rich flavor and deep color is Guinness Beer. And don't worry, the dish doesn't taste like beer at all! It transforms into a savory sauce that is absolutely mouthwatering. Plus, all the alcohol cooks out, so you won't be left with any boozy taste. Adding bacon to the stew is optional, but it definitely adds extra flavor. So go ahead and indulge if you'd like. Either way, you're in for a truly special stew. Try this delicious dish and comment how do you like it! Have a delicious day! ????????????
INGREDIENTS:
2 tbsp Olive oil
2lb / 900g beef
Season with salt and black pepper
2 garlic cloves
2 onions
6 oz / 170g bacon
2 carrots
2 celery stalks
3 tbsp flour
14.9 oz / 440ml Guinness Beer
3 tbsp tomato paste
3 cups / 750 ml broth
2 bay leaves
1 tsp thyme
???? Knives I used in this video -
INSTRUCTIONS:
1. Start by cutting the beef into big chunks, approximatelly 4-5cm.
2. Heat oil in a heavy-bottomed pot (cast iron dutch oven) over high heat. Add the beef in batches and brown it well on all sides. Sprinkle salt and pepper over the beef. Once browned, transfer the beef onto a plate and repeat with the remaining batch of beef.
3. Lower the heat to medium. Cook the garlic and onion for about 2 minutes until they start to soften. Then, add the bacon and continue cooking until the bacon is browned.
4. Stir in the carrot and celery, and cook for a few more minutes.
5. Add the flour to the pot and stir for 1 minute to cook off the flour.
6. Pour in the Guinness, broth and tomato paste. Mix well to ensure the flour dissolves completely. Add the bay leaves and thyme.
7. Return the beef and any accumulated juices back into the pot. The liquid level should just cover the ingredients.
8. Cover the pot and lower the heat to a gentle simmer. Let it cook for 2 hours until the beef is tender. Then, remove the lid and simmer for an additional 45 minutes, or until the beef easily falls apart and the sauce has reduced and thickened slightly.
Serve the beef and Guinness stew with pasta, mashed potatoes or whatever you like. Enjoy!
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Slow Cooker Beef & Guinness Stew
Slow Cooker Beef & Guinness Stew. This hearty stew is the ultimate comfort food! While this recipe does require a little more preparation up-front, once the meat has been browned and everything is in the slow cooker, it’s hands off until serving.
Why is This Irish Beef Stew so Good? - Is it the Guinness Stout?
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The Dutch Oven Beef Stew! Easy and Delicious!
Make this easy and delicious Dutch oven Beef Stew recipe, perfect for the cold winter nights!
Full of flavor and beef so tender, it will melt in your mouth!
Perfect size Dutch oven for whole chicken, bread and stews:
Recipe:
- 800gr/2 pounds/lb of beef, I`ve used from the Chuck part.
- 3 carrots
- 2-3 potatoes
- 2 onions
- Half a cup peas
- Thyme, fresh is best, dry is ok too.
- Fresh parsley
- 2-3 cloves of garlic
- 2-3 bay leaves
- 1 teaspoon smoked paprika
- 1 cup red wine
- 1 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 cups beef stock/broth, we`ve used water and 2 beef stock cubes.
- Freshly ground pepper
- 65gram/Half a cup flour
After you cut the meat, dust it well with half of the flour, sear it well with oil in the dutch oven and remove it on a plate. In the same pot cook the onions and after 5 min add the garlic. Add the remaining flour and the tomato paste and stir it well. Add the red wine and stir until there is nothing sticking on the bottom of the dutch oven. Add back the meat, add the bay leaves and the smoked paprika. Add water and the beef stock cubes or even better if you have beef stock. Add the thyme and pepper and let it simmer without a lid for 45-50 minutes, then add the chopped carrots and potatoes, place the lid on and cook in a preheated oven 200C/392F for another 45-50 minutes. Add the peas and cook for another 10-15 minutes.