Guinness Beef Stew with Cheddar Herb Dumplings

Source

bob-the-cook: There’s something so gratifying about making a dish that’s filled with
deeply flavorful vegetables, unbelievably tender meat, and an incredibly
rich gravy. And when you throw some cheesy dumplings on top, it just
gets that much better.
***
**Ingredients**
**For the Stew:**
* ¼ pound bacon
* 2 pounds boneless beef chuck, chopped into
bite-sized pieces
* Kosher salt and black pepper
* 4 sticks celery, chopped
* 3 large carrots, chopped
* 1 large onion, chopped
* 4 cloves garlic, minced
* 2 large potatoes or parsnips, diced
* 1 turnip, diced
* 3 ounces tomato paste
* 1 (12 ounce) bottle Guinness
* 4 cups low sodium chicken broth
* 2 tablespoons Worcestershire sauce
* 1 bay leaf
* 3 sprigs thyme
* 1 tablespoon cornstarch, or as needed
* ½ pound cremini mushrooms, sliced (optional)
* Chopped parsley
**For the Cheddar Herb Dumplings:**
* 1 ½ cups self-rising flour
* 1/2 teaspoon garlic powder
* 1/3 cup shortening
* 3/4 cup shredded Irish sharp cheddar
* 2/3 cup milk
* 2 tablespoons mixed fresh herbs such as
parsley, chives, and thyme, chopped
**Instructions**
1. Cook the bacon in a large, oven-safe, heavy-based pot or
high-walled saute pan over medium heat.
2. Remove the bacon, crumble, and set aside, but leave the
bacon fat in the pot. Season the beef with salt and pepper and
fry in the bacon fat until browned on all sides. Remove the
beef from the pan and set aside.
3. In the same pot, fry the onion, celery, and carrots until soft
and fragrant, adding a little oil if necessary.
4. Add garlic and fry for another 30 seconds. Stir in the tomato paste.
5. Pour in the Guinness and Worcestershire sauce. Allow to
come to a simmer and stir with a wooden spoon, scraping up
the browned bits from the bottom of the pot.
6. Add the beef back to the pot and pour in the chicken broth.
Add the bay leaf and thyme.
7. Reduce to a simmer and cover. Simmer for 1 1/2 hours.
Add the potatoes or parsnips and the turnip. Simmer for another
½ hour, or until the vegetables are tender.
8. Remove the bay leaf and thyme branches. If the stew is still
thin, mix a tablespoon of cornstarch with a tablespoon of cold
water to form a slurry. Mix the slurry into the stew and bring the
mixture to a boil. Reduce to a simmer again, stirring occasionally,
and add in the mushrooms if desired. Cook for 10 minutes, uncovered,
until the stew thickens and the mushrooms are cooked through.
Stir the bacon back in. Preheat the oven to 350°F.
9. Stir together the self-rising flour and garlic powder in a medium
bowl. Cut in the shortening until mixture resembles coarse crumbs.
Stir in the cheddar cheese, then add the milk and stir until the dry
ingredients are moistened.
10. Make small balls with the dough and place them on top of the
stew, leaving them room to expand– they grow a lot as they cook.
11. Place the stew in the oven uncovered and bake until the dumplings
are browned and cooked through, about 30 to 40 minutes.
Garnish the stew with parsley and serve.
***
This Recipe Is Published [_**Here**_] ( http://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/ )
Karl_hun_gus: This is from u/morganeisenberg, also has a subreddit r/Morganeisenberg
Meivath: Gonna make this for a D&D session real soon. My players will absolutely love it.
HalfricanAmericanMan: Beef STEW! Beef STEW! Beef STEW!
Nintendobandit: [my attempt](http://imgur.com/jyxhNTx)

ChefVatoEggroll: That Looks Great…It’s that time of year for a good hearty bowl of Stew. I would add that the recipe should call for 2 bottles of Guinness. One for the Chef…
alexllamasmonroy: Yum
jaypanda91: Trying this on pay day
KoKoKup: Looks very delish !
LR5: Does the dumpling freeze well?
Hizoot: Lawd!….looks great 👍
ElmizaClaire: Literally created an account just so I can save this recipe! Can’t wait to try it
vxcosmicowl: Wow it looks amazing- ingredients aren’t even super expensive! Saving this!!
skimbleshanks71116: I made this for St Pattys day last year. Its time consuming and kinda expensive for a single meal but is oh so worth it!