Ingredients
3 pounds chuck roast, cut into 2-inch cubes
1/4 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
1 teaspoon garlic powder
1 1/2 cups aged sharp cheddar cheese, shredded
1/4 cup minced chives, reserving some for garnish
2/3 cup milk
Instructions
1. Dry the beef thoroughly with paper towels and season all sides generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, leaving space between the pieces. Transfer each browned batch to a plate.
3. Add the quartered onion, thyme, rosemary, garlic, salt, and pepper to the Dutch oven. Cook for several minutes, then stir in the tomato paste and cook for 2 to 3 minutes.
4. Add 1 cup Guinness and scrape the browned bits from the bottom of the Dutch oven. Bring the liquid to a simmer.
5. Return the beef and its juices to the pot. Add 5 cups beef stock and the bay leaves.
6. Cover and bake at 325°F for 1 1/2 hours.
7. Add the carrots, potatoes, celery, mushrooms if using, and remaining onion. Add the remaining Guinness and beef stock.
8. Cover and bake for another 1 1/2 hours, until the beef becomes completely tender and pulls apart easily with a fork.
9. Bring the stew to a boil on the stovetop, then reduce to a low simmer.
10. Combine Bisquick, garlic powder, shredded cheddar, and chives in a bowl using a fork.
11. Add the milk and mix until the dough comes together and no dry spots remain. Do not overmix.
12. Drop spoonfuls of dough over the simmering stew. Cover and simmer for 10 minutes.
13. Uncover and simmer for another 10 minutes.
14. Garnish with reserved chives and let the stew rest for 15 to 30 minutes before serving.
Notes
Brown the beef in batches to develop a richer flavor.
Avoid overcrowding the Dutch oven while browning the meat.
Scrape the browned bits from the bottom of the pot when adding the Guinness.
Keep the stew at a low simmer while cooking the dumplings.
Avoid overmixing the dumpling dough to help keep the dumplings fluffy.
Let the finished stew rest for 15 to 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course, Side Dish, Soup
- Method: Slow Baking and Stovetop Simmering
- Cuisine: American, British, Irish
Nutrition
- Serving Size: 1 serving
- Calories: 501
Keywords: Irish beef stew, beef stew with dumplings, cheddar dumplings, Guinness beef stew, Irish-inspired stew, St. Patrick's Day dinner