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Guinness Stew with Cheese-Herb Dumplings

"This is a combination of what my mom made when I was little along with parts of various other recipes I've tried over the years for my own version of a classic beef stew. If you'd rather make it in a crock pot you can do so (low for 8 or so hours, follow directions for dumplings as written), but I prefer it simmering on the stove all day long."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1/3 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 3 pounds beef stew meat
  • 3 slices bacon, chopped
  • 3 medium onions, quartered
  • 3 stalks celery, sliced
  • 8 medium potatoes, cut into 1-inch chunks
  • 1 pound baby carrots (or 6-8 regular carrots, sliced 1/2-inch thick)
  • 1 (24 ounce) bottle Guinness, at room temperature
  • 4 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 2 tablespoons brown sugar
  • Dumplings:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 3 tablespoons shortening
  • 1/3 cup extra-sharp cheddar cheese, grated
  • 3/4 cup milk
  • 1 tablespoon cornstarch (if needed)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Heat vegetable oil in a large Dutch oven or other large pot over medium heat.

Step 2

In a large zip-top plastic bag, combine flour, salt, pepper, garlic powder, sage, and thyme; add stew meat and shake to coat well.

Step 3

Brown meat (including any extra flour) with bacon in oil 10 minutes.

Step 4

Add onions and celery; continue cooking 10 minutes.

Step 5

Add remaining vegetables, beer, broth and seasonings; bring to a boil and cook 10 minutes.

Step 6

Reduce heat to medium-low, cover and cook, stirring occasionally, for 3 1/2 hours.

Step 7

If stew looks too thin, mix about 1/2 cup of hot liquid from pan with 1 tablespoon cornstarch and stir into pan.

Step 8

Start making dumplings 30 minutes before stew will be done.

Step 9

Sift together flour, baking powder and salt; stir in thyme and sage.

Step 10

Cut shortening in with a pastry blender or two forks until mixture resembles coarse crumbs; mix in cheese.

Step 11

Stir in milk just until mixture is completely moistened.

Step 12

Drop by tablespoonfuls on top of stew; cover and cook 15-20 minutes. DO NOT open lid while dumplings are cooking.

  Nutritional Facts
 
 
  • Serving Size: 1 (470.3 g)
  • Calories 365.1
  • Total Fat - 8.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 22.7 mg
  • Sodium - 519.1 mg
  • Total Carbohydrate - 58.6 g
  • Dietary Fiber - 6.4 g
  • Sugars - 7.4 g
  • Protein - 16.1 g
  • Calcium - 135.2 mg
  • Iron - 3 mg
  • Vitamin C - 20.1 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
0 reviews