Irish Beef Stew Herb Dumplings (Printable)

Tender beef and root vegetables simmered with herb dumplings for a comforting meal.

# What goes in:

→ For the Stew

01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 2 parsnips, peeled and sliced
07 - 3 potatoes, peeled and cut into chunks
08 - 2 celery stalks, sliced
09 - 2 tbsp tomato paste
10 - 4 cups beef stock
11 - 1 cup Guinness or other stout beer (optional; substitute more stock if desired)
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and black pepper, to taste
16 - 2 tbsp all-purpose flour (for dusting the beef)

→ For the Herb Dumplings

17 - 1½ cups all-purpose flour
18 - 2 tsp baking powder
19 - ½ tsp salt
20 - 2 tbsp cold unsalted butter, cubed
21 - 2 tbsp fresh parsley, finely chopped
22 - 1 tbsp fresh chives, finely chopped (or 1 tsp dried)
23 - ¾ cup whole milk

# Directions:

01 - Preheat oven to 325°F.
02 - Toss beef cubes with 2 tbsp flour, salt, and pepper until evenly coated.
03 - In a large Dutch oven or heavy pot, heat oil over medium-high heat. Brown the beef in batches, transferring browned meat to a plate.
04 - Add onion to the pot and cook until softened, about 4 minutes. Stir in garlic, cooking for 1 minute more.
05 - Return browned beef to the pot. Add carrots, parsnips, potatoes, and celery. Stir in tomato paste and cook for 2 minutes.
06 - Pour in beef stock and Guinness (if using). Add bay leaves, thyme, and rosemary. Bring to a simmer.
07 - Cover and transfer to the oven. Cook for 1½ hours.
08 - Meanwhile, prepare the dumplings: In a bowl, mix flour, baking powder, and salt. Rub in the butter until the mixture resembles coarse crumbs. Stir in parsley and chives. Add milk and mix gently until dough forms. Do not overmix.
09 - After 1½ hours, remove stew from oven. Discard bay leaves.
10 - Drop spoonfuls of dumpling dough (about 2 tbsp each) onto the surface of the simmering stew. Cover and return to the oven for 25–30 minutes, until dumplings are puffed and cooked through.
11 - Taste and adjust seasoning. Serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • The dumplings soak up all that rich beefy flavor and become these impossibly light pillows that everyone fights over
  • It actually tastes better the next day, so you're basically meal planning like a genius without even trying
  • Everything happens in one pot, which means maximum comfort food with minimum cleanup
02 -
  • Dont skip searing the beef properly, those browned bits are where all the deep flavor comes from
  • The dumpling dough should be sticky and shaggy, overworking it makes them tough instead of tender
  • Let the stew come back to a gentle simmer before adding dumplings or they'll sink instead of float
03 -
  • Pat the beef completely dry before flouring it, otherwise it'll steam instead of sear
  • Let the stew rest for 10 minutes after adding dumplings before serving, this helps them set

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