Beef and Cheddar Dumplings

Bowls of beef stew with dumplings and a glass of Guinness.

5 from 4 votes

Beef and Cheddar Dumplings

Beef Stew with Dumplings is the perfect Irish inspired dish to make for St. Patrick's Day. It has slow roasted beef, potatoes, and carrots stewed in a Guinness spiked broth that gets thick and glossy while it cooks. And to top it all off, homemade cheddar dumplings bake up extra fluffy in this beef and ale stew.

Prep Time30

Cook Time3 30

Rest Time30

Total Time4 30

Course: Main Course, Side Dish, Soup

Cuisine: American, British, Irish

Servings:

Calories: 501kcal

Author: Callan Wenner

Equipment

cutting board
chefs knife
dutch oven
mixing bowl

Ingredients

3 pounds chuck roast cut into 2-inch cubes
¼ cup extra virgin olive oil divided
2 large yellow onions peeled and quartered
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
4 cloves garlic peeled and minced
2 tablespoons tomato paste
2 cups Guinness divided
6 cups beef stock divided
2 dried bay leaves
6 large carrots peeled and cut into 2 inch pieces
3 medium potatoes peeled and quartered
3 stalks celery cut into 2 inch pieces
2 cups button mushrooms whole or halved, optional

Cheddar Chive Dumplings

2 cups Bisquick 240g
1 teaspoon garlic powder
1 ½ cups aged sharp cheddar cheese shredded, 100g
¼ cup minced chives reserving some for garnish
⅔ cup milk 160ml

Instructions

Dry off all pieces of meat with a paper towel, then salt and pepper all sides of meat generously.
3 pounds chuck roast
Coat bottom of a dutch oven with olive oil over medium high heat. When hot, add meat to dutch oven leaving plenty of space between each piece to maximize browning (this will need to be done in batches). Thoroughly brown all sides of meat and move to plate while browning the rest of the meat.
¼ cup extra virgin olive oil
Once all meat is browned, coat the pan with olive oil and add one of the quartered onions, the thyme, rosemary, garlic, and more salt and pepper. Cook for a few minutes, then stir in the garlic and tomato paste until everything is coated. Allow to cook for 2-3 minutes, stirring occasionally.
2 large yellow onions, 1 tablespoon finely chopped fresh thyme, 1 tablespoon finely chopped fresh rosemary, 4 cloves garlic, 2 tablespoons tomato paste
Add one cup of the Guinness and stir, making sure to remove any browned bits from the bottom of the pan with your spoon and bring the liquid to a simmer.
2 cups Guinness
Add the beef (and its juices) to the pot along with the 5 cups of the beef stock and bay leaves.
6 cups beef stock, 2 dried bay leaves
Bake, covered, at 325°F for 1 ½ hours.
Remove from oven, add in carrots, potatoes, celery, mushrooms (if using) and remaining onion and stir gently. Add the leftover cup of Guinness and leftover cup of beef stock. Cover again, and bake for an additional 1 ½ hours until the meat is completely tender and pulls apart easily with a fork.
6 large carrots, 3 medium potatoes, 3 stalks celery, 2 cups button mushrooms
Bring the stew it to a boil on the stove, then reduce to a low simmer.
Using a fork, toss together the bisquick, garlic powder, cheddar cheese, and chives. Drizzle in the milk, then use the fork to mix until combined and no dry spots remain.
2 cups Bisquick, 1 teaspoon garlic powder, ⅔ cup milk, 1 ½ cups aged sharp cheddar cheese, ¼ cup minced chives
Once simmering, drop spoonfuls of the dough on top of the liquid. Cover and simmer (a low simmer) for 10 minutes.
Uncover and simmer for another 10 minutes. Garnish with more minced chives. Allow the stew to rest for 15-30 minutes, then serve..

Notes

Store the beef stew with dumplings in a sealed container in the fridge for up to five days. Reheat slowly in the microwave or on the stovetop.

Nutrition