Name: Homemade Irish Stew with Cheddar Dumplings Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Irish
Ingredients: 3 lb chuck roast, cut into 1 1/2-inch cubes; 1/3 cup olive oil; 2 onions, diced into 1/2-inch pieces; 1 tbsp thyme; 1 tbsp rosemary; 6 garlic cloves; 3 tbsp tomato paste (preferably Hunt’s); 2 cups Guinness extra stout, divided; 6 cups beef stock, divided; 2 bay leaves; 6 carrots, sliced into 1-inch thick rounds; 3 potatoes, diced; 3 celery stalks, chopped; 2 cups mushrooms, chopped; 1/2 tsp black pepper; 2 cups Bisquick Original baking mix; 1 tsp garlic powder; 2 cups cheddar cheese, freshly shredded; 1/4 cup chives, chopped; 3/4 cup milk

Ingredients

3 lb chuck roast, cut into 1 1/2-inch cubes

1/3 cup olive oil

2 onions, diced into 1/2-inch pieces

1 tbsp thyme

1 tbsp rosemary

6 garlic cloves

3 tbsp tomato paste

2 cups Guinness (extra stout preferred)

6 cups beef stock

2 bay leaves

6 carrots, sliced into 1-inch thick rounds

3 potatoes, diced

3 celery stalks, chopped

2 cups mushrooms

1/2 tsp black pepper

2 cups Bisquick (Original variety)

1 tsp garlic powder

2 cups cheddar cheese, freshly shredded

1/4 cup chives

3/4 cup milk

Instructions

Step 1: Pat the chuck roast cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the meat in batches for 3-4 minutes per batch until caramelized on all sides, then transfer to a plate.

Step 2: In the same pot, sauté the diced onions over medium heat for 3-4 minutes until softened. Add garlic cloves, thyme, rosemary, and tomato paste. Stir constantly for about 2 minutes until the tomato paste darkens slightly and aromatics bloom.

Step 3: Deglaze the pot by pouring in 1 cup of Guinness, scraping up browned bits from the bottom. Return browned meat to the pot with beef stock and bay leaves. Stir gently and bring to a simmer.

Step 4: Cover and transfer the pot to a 325°F oven. Cook for 1.5 hours to tenderize the meat and develop rich flavors.

Step 5: Remove the pot from the oven and stir in sliced carrots, diced potatoes, chopped celery, and mushrooms. Pour in the remaining 1 cup Guinness and 1 cup beef stock. Return covered pot to the oven for another 1.5 hours until vegetables are tender and meat is fall-apart soft.

Step 6: Place the stew on the stovetop over medium-high heat and bring to a gentle boil, then reduce to a simmer. In a bowl, whisk together Bisquick, garlic powder, shredded cheddar, and chives. Stir in milk until a thick dough forms.

Step 7: Drop 8-10 spoonfuls of dumpling dough directly onto the simmering stew, spacing them apart. Cover and simmer for 10 minutes without lifting the lid.

Step 8: Uncover and simmer for another 10 minutes to set the tops of the dumplings. Remove from heat and let the stew rest for 15-30 minutes before serving to allow flavors to meld and dumplings to firm up.

Tips & Variations

Use freshly shredded cheddar for the dumplings to achieve the best melt and texture.

Substitute Guinness with another dark stout if preferred or when unavailable.

Add parsnips or turnips with the root vegetables for extra depth and sweetness.

For a thicker stew, remove the lid during the last simmer to reduce the liquid slightly.

Storage

Store leftover stew with dumplings covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent dumplings from becoming tough. This stew can also be frozen, but the dumplings may change texture upon thawing; consider freezing the stew and making fresh dumplings when ready to serve.

FAQs

Can I make the stew without Guinness?

Yes, you can substitute Guinness with a beef broth or dark beer of your choice, but Guinness adds a distinctive depth and bitterness that complements the stew’s flavors best.

How do I know when the dumplings are fully cooked?

The dumplings should puff up and feel light and fluffy. Cooking them covered for the first 10 minutes and then uncovered for an additional 10 minutes helps set their texture. They should not feel doughy when cut or bitten into.