Irish Beef Stew Dumplings (Printable)
Tender beef and root vegetables simmered in a savory broth with soft, fluffy dumplings.
# What goes in:
→ Stew Components
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 2 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 3 cloves garlic, minced
05 - 4 medium carrots, sliced
06 - 2 parsnips, sliced
07 - 2 large potatoes, peeled and cubed
08 - 3 cups beef stock
09 - 1 cup Guinness or other stout beer (optional)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste
15 - 2 tbsp all-purpose flour
→ Dumpling Components
16 - 1 1/2 cups all-purpose flour
17 - 2 tsp baking powder
18 - 1/2 tsp salt
19 - 3 tbsp cold unsalted butter, diced
20 - 1/2 cup milk
21 - 2 tbsp fresh parsley, finely chopped (optional)
# Directions:
01 - Preheat oven to 325°F. Pat the beef dry with paper towels and season generously with salt and pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches without overcrowding, transferring browned pieces to a plate.
03 - Add onions and garlic to the pot. Sauté for 3–4 minutes until softened and fragrant.
04 - Stir in flour and cook for 1 minute. Add tomato paste, Worcestershire sauce, and beer if using, scraping up any browned bits from the bottom.
05 - Return beef to the pot. Add carrots, parsnips, potatoes, bay leaves, and thyme. Pour in beef stock and stir to combine. Bring to a simmer.
06 - Cover and transfer to the oven. Cook for 1.5 hours, stirring occasionally.
07 - In a bowl, combine flour, baking powder, and salt. Rub in cold butter until mixture resembles coarse crumbs. Stir in milk and parsley to form a soft dough.
08 - Remove stew from oven. Drop spoonfuls of dumpling dough (golf-ball size) onto the surface. Cover and return to oven for 30 minutes until dumplings are puffed and cooked through.
09 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot.
# Expert Advice:
01 -
- The dumplings soak up all that rich, stout-infused broth while staying impossibly light inside
- It improves overnight, making it the ultimate make-ahead comfort food
- The parsnips add a subtle sweetness that balances the deep, savory beef
02 -
- Crowding the pot when browning beef will steam it instead of searing it, so work in batches
- Let the stew rest for 10 minutes before serving so the sauce has time to thicken slightly
- The dumplings will continue to absorb liquid, so they're best enjoyed the same day
03 -
- Cut all vegetables to roughly the same size so they cook evenly
- Don't overwork the dumpling dough or they'll be tough instead of fluffy