Homemade Irish Stew with Cheddar Dumplings Recipe
This hearty Homemade Irish Stew with Cheddar Dumplings is a comforting classic featuring tender chuck roast slow-braised in rich Guinness-infused beef stock with aromatic herbs and garden vegetables. The stew is topped with fluffy, cheesy cheddar dumplings that cook right on the stew, creating a cozy dish perfect for chilly days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
For the Stew:
- 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
For the Dumplings:
- 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
Instructions
- Prepare and Brown Meat: Pat chuck roast cubes dry and season generously with salt and pepper to prevent steaming. 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 deeply caramelized on all sides. Transfer browned meat to a plate.
- Sauté Aromatics and Deglaze: In the same pot, sauté 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 tomato paste darkens and aromatics release their fragrance. Pour in 1 cup Guinness to deglaze, scraping up browned bits for added flavor.
- Braise Meat in Oven: Return browned meat to pot. Add beef stock and bay leaves, stir gently, and bring to a simmer on stove. Cover and transfer pot to a 325°F oven for 1.5 hours, allowing meat to become tender as collagen breaks down.
- Add Vegetables and Continue Braising: Remove pot from oven and stir in carrots, potatoes, celery, mushrooms, remaining 1 cup Guinness, and 1 cup beef stock. Cover and return to oven for another 1.5 hours until vegetables are tender and meat is fall-apart soft.
- Prepare Dumpling Dough: Remove stew from oven and place on stove over medium-high heat. Bring to a gentle boil, reduce to simmer. In a bowl, whisk Bisquick, garlic powder, shredded cheddar, and chives. Stir in milk until a thick, biscuit-like dough forms.
- Cook Dumplings: Drop spoonfuls of dumpling dough (8-10) onto simmering stew, spacing them apart. Cover and simmer for 10 minutes without lifting lid to allow dumplings to steam and puff. Uncover and simmer another 10 minutes to set tops and develop slight firmness.
- Rest and Serve: Remove from heat and let stew rest covered for 15-30 minutes to firm dumplings slightly and let flavors meld. The stew will thicken slightly during resting, ready to serve.
Notes
- Use freshly shredded cheddar cheese for dumplings; it melts better and gives a smoother texture compared to pre-shredded bagged cheese.
- Patting the meat dry before browning helps achieve a better caramelized crust.
- Do not lift the lid while dumplings steam; this ensures fluffy dumplings.
- Allow the stew to rest before serving for optimal flavor and texture.
- Guinness extra stout adds the best depth, but other dark beers can be substituted.
Keywords: Irish stew, cheddar dumplings, beef stew, Guinness stew, comfort food, braised beef, Irish cuisine
