Guinness Stew with Cheese-Herb Dumplings

Prep Time
Cook Time
4h 30m
Ready In

"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."

Original recipe yields 12 servings


  • 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

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.

Tips & Variations

No special items needed.