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The heart of a great Guinness beef stew lies in its ingredients. Each one plays a vital role in building flavor and texture.

Guinness Beef Stew with Cheddar Herb Dumplings - Host The Toast

Warm up your dinner table with a bowl of Rich Guinness Beef Stew topped with Cheddar Herb Dumplings! This delightful recipe combines tender beef chuck, flavorful stout, and scrumptious dumplings for a comforting meal. Perfect for cozy nights, you’ll find easy cooking tips and ingredient insights to elevate your cooking game. Don’t miss out on creating this hearty dish that everyone will love—click through to explore the full recipe now!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, diced

3 carrots, sliced

3 cloves garlic, minced

4 cups beef broth

1 can (14 oz) Guinness-style non-alcoholic stout

2 tablespoons tomato paste

2 teaspoons dried thyme

2 bay leaves

Salt and pepper to taste

2 cups frozen peas

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon garlic powder

½ teaspoon dried parsley

½ cup sharp cheddar cheese, grated

½ cup whole milk

3 tablespoons unsalted butter, melted

Instructions
 

In a large stockpot, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides (about 5-7 minutes). Remove the beef and set aside.

    In the same pot, add the diced onion and carrots. Sauté for about 4-5 minutes until the onions are translucent.

      Stir in minced garlic and cook for another minute until fragrant.

        Return the browned beef to the pot. Pour in the non-alcoholic stout and beef broth, and add the tomato paste, thyme, bay leaves, salt, and pepper. Bring to a boil.

          Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the beef is tender.

            In the meantime, prepare the cheddar herb dumplings. In a bowl, mix together flour, baking powder, garlic powder, and dried parsley.

              Stir in the grated cheddar cheese. Add the milk and melted butter, mixing until just combined.

                Once the beef stew is ready, stir in the frozen peas and drop spoonfuls of the dumpling mixture on top of the stew.

                  Cover the pot and let the dumplings steam for about 15-20 minutes, or until they are fluffy and cooked through.

                    Once the dumplings are done, remove the bay leaves and adjust the seasoning of the stew as needed.

                      Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 6

                        - Presentation Tips: Serve the stew in deep bowls, placing a couple of dumplings on top, and garnish with fresh parsley for a pop of color. Enjoy with freshly baked bread on the side!