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For an amazing Guinness beef stew recipe, you need some key ingredients. Start with 2 pounds of beef chuck. Cut the beef into 1-inch cubes. This cut is tender and full of flavor. You also need 3 tablespoons of olive oil for cooking. It helps to brown the beef and adds richness.

Guinness Beef Stew with Cheddar Herb Dumplings - Host The Toast

Cozy up with a bowl of my Guinness Beef Stew with Cheddar Herb Dumplings! This comforting recipe combines tender beef, fresh vegetables, and fluffy dumplings, perfect for impressing your family or guests. Whether you're an experienced chef or just starting out, you'll find step-by-step guidance to create this delicious meal. Ready to fill your kitchen with irresistible aromas? Click through for the full recipe and get cooking!
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Ingredients
  

2 pounds beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

4 carrots, sliced

3 ribs celery, chopped

4 large potatoes, diced

2 cups beef broth

1 can (14.9 oz) Guinness Extra Stout (or non-alcoholic stout)

2 tablespoons tomato paste

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

1 bay leaf

Salt and pepper to taste

For Cheddar Herb Dumplings:

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon black pepper

½ cup sharp cheddar cheese, grated

2 tablespoons fresh parsley, chopped

½ cup milk

Instructions
 

In a large heavy-based pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning all sides. Remove the beef and set aside.

    In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

      Add the carrots, celery, and potatoes to the pot, cooking for 3-4 minutes until the vegetables begin to soften.

        Return the browned beef to the pot. Stir in the beef broth, Guinness, tomato paste, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 2-2.5 hours until the beef is tender. Stir occasionally.

          For the dumplings, in a mixing bowl, combine the flour, baking powder, salt, and pepper. Mix well. Stir in the grated cheddar and chopped parsley.

            Add the milk gradually, stirring until a soft dough forms. Do not overmix.

              After the beef stew has simmered for about 2 hours, drop spoonfuls of the dumpling dough on top of the stew. Cover the pot and let the dumplings steam for 15-20 minutes, or until they have puffed up and are cooked through.

                Remove the bay leaf and season the stew with salt and pepper as needed before serving.

                  Prep Time: 30 minutes | Total Time: 3 hours | Servings: 6

                    - Presentation Tips: Serve the stew hot in large bowls, with the cheddar herb dumplings nestled on top. Garnish with a sprig of fresh parsley for a pop of color.