Irish Beef-Guinness Stew-Dumplings. This yummy stew fills you up and makes everyone happy! The whole family digs in. My little Miss 2 loves the soft dumplings best, but those secret, juicy whole baby potatoes hidden inside are the real star. Yum!
Warm up with tender beef chunks, chunky veggies, and whole baby potatoes swimming in rich Guinness beer broth flavoured with herbs. Pearl barley adds chewiness, and fluffy dumplings soak up the goodness. Slow-cooked for hours, it’s cozy family food that’s hearty, easy, and full of Irish comfort vibes. Perfect for cold days!
Quick Facts
Rating: 4 from 1 vote
Servings: 6
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Ingredients
For the Stew:
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500g chuck steak or gravy beef, cut into slices
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1 soup pack from Woollies (3 carrots, 1 potato, 1 turnip, 1 onion, 1 parsnip, 3 celery sticks), chopped into big pieces
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6 whole baby potatoes, poked with a fork
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1 tbsp garlic
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2 tbsp pearl barley
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2 cups beef stock
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1 cup chicken stock
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1 cup Guinness stout
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½ tbsp rosemary
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½ tbsp thyme
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1-2 bay leaves
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Salt and pepper, to taste
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1 tub tomato paste
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2 tbsp cornflour mixed with 2 tbsp water (to thicken)
For the Dumplings:
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1 cup self-raising flour
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2 tbsp butter, at room temperature
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50ml water
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50ml milk
Irish Beef-Guinness Stew-Dumplings: Directions
Stew Steps:
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Brown the onion, garlic, and meat in a pan (you can skip this if you want).
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Add the chopped veggies and pearl barley.
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Pour in all the liquids.
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Tuck in the whole baby potatoes so they sit under the liquid.
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Sprinkle on salt, pepper, rosemary, and thyme.
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Cook on low heat for 4.5 hours.
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Add the dumplings, then cook for another 1.5 hours on low.
Dumpling Steps:
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Sift the self-raising flour and rub in the butter until it looks like bread crumbs.
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Make a hole in the middle and pour in the water and milk. Mix until sticky.
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Scoop out golf ball-sized blobs and drop them into the stew, spaced out nicely.
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Tuck a tea towel under the lid and cook on low for 1.5 hours.