Created by: Felix4067
Recipe #6642 | Created on September 30, 2012
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."
- 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
- 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.
Heat vegetable oil in a large Dutch oven or other large pot over medium heat.
In a large zip-top plastic bag, combine flour, salt, pepper, garlic powder, sage, and thyme; add stew meat and shake to coat well.
Brown meat (including any extra flour) with bacon in oil 10 minutes.
Add onions and celery; continue cooking 10 minutes.
Add remaining vegetables, beer, broth and seasonings; bring to a boil and cook 10 minutes.
Reduce heat to medium-low, cover and cook, stirring occasionally, for 3 1/2 hours.
If stew looks too thin, mix about 1/2 cup of hot liquid from pan with 1 tablespoon cornstarch and stir into pan.
Start making dumplings 30 minutes before stew will be done.
Sift together flour, baking powder and salt; stir in thyme and sage.
Cut shortening in with a pastry blender or two forks until mixture resembles coarse crumbs; mix in cheese.
Stir in milk just until mixture is completely moistened.
Drop by tablespoonfuls on top of stew; cover and cook 15-20 minutes. DO NOT open lid while dumplings are cooking.
- 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