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Guinness Beef Stew with Cheddar Herb Dumplings

March 18, 2014 by Morgan 135 Comments

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Rich and hearty Guinness Beef Stew is a classic that you’ll find at pubs and family dinner tables all across Ireland. This version features ultra-tender meat, deep flavors, and Cheddar Herb Dumplings that will make you swoon. It’s the ultimate comfort food.

Guinness Beef Stew with Cheddar Herb Dumplings. Rich, comforting, and deeply flavorful. | hostthetoast.com

Guinness Beef Stew with Cheddar Herb Dumplings. Rich, comforting, and deeply flavorful. | hostthetoast.com

It’s been cruelly cold and frosty for the past couple of days up here, which means I had a choice to make. With a forecasted foot of snow on the way, I could either prepare myself to spend a couple of hours struggling to make a dent with my super-sad shoveling skills, or I could cook up a post-snowpocolypse dinner for the guys and try to subtly avoid going out in the cold. Is it even a slight mystery as to what I decided to do?

Ah, my cursed predictability. Yes, I made Guinness Beef Stew with Cheddar Herb Dumplings again.

Guinness Beef Stew with Cheddar Herb Dumplings. Rich, comforting, and deeply flavorful. | hostthetoast.com

Since I first published this recipe in 2014, it’s grown to be pretty popular– both on the internet and in my home.

I’ve made this stew at least a dozen times to get James and I through the winter’s chill, and always have enjoyed a bottle or two of the leftover Guinness to reward myself for a job well done. Because at the risk of coming off a bit conceited here, I’ve gotta say that I’m always proud of myself when I make Guinness Beef Stew with Cheddar Herb Dumplings.

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.

Not to mention it got me out of having to shovel, so that’s an accomplishment in its own right. The guys didn’t seem to mind at all when there was a big bowl of warm beef stew waiting for them when they came back inside.

But enough about me. Let’s get down to business.

Guinness Beef Stew with Cheddar Herb Dumplings. Rich, comforting, and deeply flavorful. | hostthetoast.com

WHAT’S IN THE STEW?

LET’S START WITH THE MEAT.

It’s not uncommon for stews to feature lamb, especially Irish stews. However, this one features beef. Beef tends to be more accessible for feeding a family as it’s less gamy, but you can substitute lamb if you’d prefer.

As far as what cut of beef to use, I always reach for the boneless beef chuck, or chuck roast, as it’s also often labelled. There are a two main reasons for this.

  1. This cut is not a naturally tender cut– it’s a well-worked muscle with a lot of connective tissue. It might seem like that would result in tough meat, but when cooked slowly, as you do in a stew, the connective tissue breaks down, melts, and releases gelatin into the meat, making it moist, rich, and, yes, ultra-tender. Fork tender. Falling apart tender.
  2. Because it’s not an inherently tender cut (as mentioned above) it’s actually very inexpensive. There are a lot of ingredients in stew, but none of them should be expensive ingredients. It’s more about developing flavor than it is starting with top-of-the-line, expensive stuff.

And we can’t forget the bacon. Yes, there’s also bacon! Why bother adding bacon to this recipe? Well, it’s optional, but we already talked about the beef chuck’s connective tissue breaks down and that gelatin keeps the meat moist right?

The thing about that– the good thing about that, really– is that it doesn’t release a whole ton of fat into the stew. And while we don’t want our stew to be swimming in grease, we do want our vegetables to have a great meaty flavor.

By cooking bacon, searing the beef in the rendered fat, and then cooking the onions, carrots, celery, and garlic in the rendered fat as well, you’re getting significantly more meaty, deep flavor infused from the get-go.

That being said, you can opt to leave the bacon out and cook in oil or butter if you’d prefer.

HOW ABOUT THE VEGGIES AND AROMATICS?

When it comes to produce, you can get creative, but I try to stick to traditional ingredients. As I mentioned above, I include onions, carrots, celery and garlic, to start.

Onions, carrots, and celery (together known as a mirepoix) are often included in stews, soups, and stocks because they create an aromatic flavor base. Garlic is another aromatic ingredient that will deepen the final flavor of the stew. 

Another ingredient I sometimes add for extra flavor is mushrooms– but they are completely optional.Mushrooms add extra meaty, earthy, savory flavors that make them great for stews, but if you’re not a fan, this stew won’t suffer without them. In fact, I only include them when cooking for certain people– my mom and brother love them in this stew, for example, while James and housemate Mike aren’t fans of mushrooms so I leave them out.

I also add extra root vegetables for substance, such as potatoes, parsnips, and turnips. I might not use all three, but I do use a lot– they’re great for adding texture and those starchy carbohydrates that balance out all of the meat.

Guinness Beef Stew with Cheddar Herb Dumplings. Rich, comforting, and deeply flavorful. | hostthetoast.com

LET’S TALK SAUCE

While soups have broth, a good stew has more of a sauce or gravy– it’s thick, it’s comforting, and it’s rich. And man, is it delicious.

For this one, you’ll need the following ingredients:

  • Tomato paste. Tomato paste adds concentrated umami quality, which gives your stew extra savory, almost meaty flavor.
  • Guinness beer. Beer adds extra richness and depth, and Guinness is especially great for this!
  • Worcestershire sauce. We keep talking about building depth, because that’s what stew’s about, baby. Worcestershire sauce also lends a tiny bit of tang, too.
  • Low sodium chicken broth. Not beef broth?! I know. But chicken broth tends to have better flavor overall, while beef broth can get metallic and lend off-putting flavors. Trust me, you’ll get plenty of beefy flavor from the actual beef here.
  • Cornstarch. A good stew should be plenty thick, and cornstarch will do the trick. At the very end, adding a slurry with cornstarch will get you to your desired consistency, if your gravy doesn’t thicken up fully on its own.
  • Herbs. A good stew is seasoned with herbs. This one’s got bay leaf, thyme, and is sprinkled with fresh parsley at the end.

Guinness Beef Stew with Cheddar Herb Dumplings. Rich, comforting, and deeply flavorful. | hostthetoast.com

HOW ABOUT THOSE DUMPLINGS?

Ah, the dumplings. I’m almost tempted to call them my favorite part, but let’s be serious, there’s that stew to consider.

The dumplings come together in a flash. Mix together the following ingredients:

  • Self-rising flour
  • Garlic powder
  • Shortening
  • Sharp Irish cheddar
  • Milk
  • Fresh herbs

And dollop them on top of the stew before transferring to the oven to bake.

Once they’re browned and cooked through, you’re good to dig in.

HOW TO MAKE IT — THE GUINNESS BEEF STEW VIDEO

MORE IRISH RECIPES TO LOVE

  • Irish Baked Potato Soup with Corned Beef and Crispy Leeks
  • Dubliner-Dill Skillet Irish Soda Bread
  • Malted Guinness Chocolate Cake with Baileys Frosting
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Guinness Beef Stew with Cheddar Herb Dumplings


★★★★★

5 from 30 reviews

  • Author: Morgan
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x
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Ingredients

Units Scale

For the Stew:

  • 1/4 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
  • 1/2 pound cremini mushrooms, sliced (optional)
  • Chopped parsley

For the Cheddar Herb Dumplings:

  • 1 1/2 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. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.
  11. Garnish the stew with parsley and serve.
  • Prep Time: 30 mins
  • Cook Time: 3 hours

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Filed Under: Beef + Veal, Food, Main Course, Recently Updated, Soups + Stews, St. Patrick's Day Tagged With: Beef Stew, Cheddar, Cheddar Herb Dumplings, Dumplings, Guinness, Herb, Irish, Mushrooms, Parsnip, Recipe, St Patrick's Day, stew, Stout, Turnips

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Comments

  1. Jason says

    December 24, 2014 at 6:30 pm

    Hi,

    For the Guinness beef stew. Is the bacon supposed to go back into the stew at some point or is it just for it’s grease.

    Thanks, and Happy Holidays!

    Jason

    Reply
    • Morgan says

      December 24, 2014 at 11:54 pm

      You can add the bacon in at any point if you like, for extra flavor, but you don’t have to. I believe I just used it for the grease and ate the bacon separately (can’t resist, haha). I hope you have a very happy holiday as well!

      Reply
      • Berly says

        February 13, 2016 at 4:09 pm

        I’m going to put the bacon in the dumplings, yum!!!

        Reply
        • Stephi says

          January 12, 2020 at 2:47 pm

          See step 8

          Reply
        • T says

          November 23, 2020 at 10:30 am

          Never thought to put the bacon in the dumplings. Great Idea!

          Reply
    • Dawn Fulton says

      August 4, 2018 at 12:17 pm

      Reread step 8 in the recipe. There’s you answer

      Reply
  2. kate says

    January 7, 2015 at 4:03 pm

    are the carrots supposed to be added in step 3 or step 7 cause they are listed in both?

    Reply
    • Morgan says

      January 7, 2015 at 4:26 pm

      Woops, step 3! I will fix that as soon as I get a chance.

      Reply
  3. Tevin says

    January 21, 2015 at 6:52 pm

    Hi there! Looks so great, making this tonight but only have potatoes to sub for parsnips and turnips. Hope it turns out as good as it looks! 🙂

    Reply
  4. Corinna says

    January 25, 2015 at 4:44 pm

    Yum!! Making this for book club!! About how many servings does this make?

    Reply
    • Morgan says

      January 25, 2015 at 6:22 pm

      This stew makes 4-6 servings. I hope your book club enjoys it!

      Reply
  5. Nicole H says

    February 11, 2015 at 2:34 pm

    What size pot did you use? Thinking I need to make a double batch and want to make sure my pot is big enough.

    Reply
    • Morgan says

      February 11, 2015 at 4:50 pm

      I believe that’s an 11″ high-walled skillet.

      Reply
  6. maria says

    February 15, 2015 at 9:10 pm

    you didn’t say when to re-add the bacon

    Reply
    • Dawn Fulton says

      August 4, 2018 at 12:19 pm

      Yes she did. See step 8

      ★★★★★

      Reply
  7. Timing Matters says

    March 18, 2015 at 3:10 pm

    90 minutes for first simmer, add veg then 30 min, plus 10 for mushrooms, plus 25 min for the dumplings equals 2:35 of cooking time, not 1:45. Ended up eating dinner really late. 🙁

    Reply
    • Morgan says

      March 18, 2015 at 6:13 pm

      I’m so sorry for that! I believe I meant to write “2:45” and it was a typo that I somehow didn’t catch! Again, I’m so sorry about that.

      Reply
      • Timing Matters says

        March 19, 2015 at 3:38 pm

        It’s OK! You’ve fixed the timings and I’ve had delicious leftovers. 🙂

        Reply
  8. Nicole H says

    March 18, 2015 at 6:22 pm

    I made a double batch yesterday!! Amazing!! Definitely a challenge for me, as I have never dealt with dumplings, parsnips, or turnips before!
    So much fun and so delicious!!
    We made mash potatoes to go along with, a 3:1 ratio regular potatoes to sweet potatoes! Amazing!

    Wish I could post pics, but you can see them here: https://www.facebook.com/photo.php?fbid=10103382401876560&id=23900451&set=a.10101347683253990.2764682.23900451&source=43

    Reply
  9. Kim says

    March 22, 2015 at 9:55 pm

    I would just like to say that this is the MOST DELICIOUS stew I have ever made, and for years I’ve tried many variations. Yes, it takes time, but it isn’t hard, and is totally worth it! The broth has such a richness, and the dumplings make it. Thanks so much for this wonderful recipe!

    Reply
  10. Stephan says

    May 19, 2015 at 10:44 am

    Do you think I can make this in my enamel Dutch oven? I’m not sure how the time would be affected though!

    Reply
    • Nicole says

      May 19, 2015 at 12:10 pm

      I made mine in Le Creuset Dutch oven. It was perfect!

      Reply
  11. Stephanie says

    October 14, 2015 at 8:35 am

    I’m going to cook this tonight – I’ve done all of the chopping already! I was surprised to learn that it is only 3-4 hours in the crock pot though, as I’ve made similar recipes and they’ve been closer to the 7-9 hour range. Does this mean that I should put it on my highest setting on the crock pot? Thanks!!

    Reply
    • Morgan says

      October 14, 2015 at 1:23 pm

      Hi Stephanie! This is not a crock pot recipe, it’s just made in a pot on the stove. I’m sorry for the confusion!

      Reply
  12. Melodie says

    December 2, 2015 at 8:50 am

    Could you specify which herbs were used for the cheddar dumplings? Looks delish

    Reply
    • Gail says

      March 3, 2022 at 9:26 am

      I want to make this for St. Patrick’s Day party. Want to make in my crock pot. I’m assuming I could just cook for 6-7 hrs. On low and add mushrooms at the end. I plan to bake dumplings as biscuits. Hope it works – sounds wonderful!

      Reply
      • Alexandra Timmons says

        March 11, 2023 at 5:06 pm

        Did you try in crock pot?

        Reply
  13. Amaryllis @ thetastyother.com says

    December 3, 2015 at 6:16 am

    This must be the most delicious recipe I’ve seen in awhile! I absolutely love everything about the stew and can’t get over those cheddar dumplings! Thanks for sharing, Morgan!

    Reply
  14. Rachel says

    January 2, 2016 at 11:56 pm

    I made this tonight. I got a tad confused by the recipe, as I was instructed to add the carrots twice and the bacon was “set aside” and never brought up again. I ended up adding the carrots in the beginning and throwing the bacon in when I added the beef back in. Regardless, the stew was deep with flavor and my family couldn’t get enough. I do recommend adding a bit of salt, but that’s really the only modification I made. It wasn’t very thick but we left it that way and thoroughly enjoyed it. Thank you so much for sharing this delicious recipe! I will definitely make it again!

    Reply
  15. Valerie says

    March 18, 2016 at 7:28 pm

    This stew looks amazing! I will have to try this recipe soon. The dumplings look delicious I can’t wait to try them.
    I have a hearty beef stew that I usually make but it might be time for a new recipe. 🙂 http://doubletherecipe.com/2016/03/02/hearty-beef-stew/
    Thanks for sharing.

    Reply
  16. Ashley says

    September 13, 2016 at 8:45 pm

    Hi! Should I cut up the beef or leave it as a whole roast?

    Reply
    • Cat says

      August 26, 2017 at 9:27 am

      You must be new to stew? It is always cut up into chunks …. this recipe states bite size chunks.

      Reply
    • Christina says

      March 27, 2020 at 5:22 pm

      I am currently on lockdown from our social distancing protocols and I didnt have access to guiness, so I used a 1/2 cup of coffee and a tablespoon of sugar instead. It turned out beautifully. Loved this recipe! Thank you for sharing.

      Reply
  17. Richard says

    October 5, 2016 at 5:13 pm

    What do you consider “mixed fresh herbs” for the Cheddar Herb Dumplings for the Guinness Beef Stew?

    Reply
    • Morgan says

      October 5, 2016 at 5:33 pm

      It’s up to your preference: parsley, thyme, rosemary, and chives would all be good options!

      Reply
  18. Beverly Hart says

    November 25, 2016 at 3:55 pm

    I don’t really like the taste of beer. Is it a very pronounce flavor? Or more for tenderizing?

    Reply
  19. Bethany Ford says

    December 6, 2016 at 11:06 pm

    I used this recipe as the guide for a vegetarian version. It was amazing! The biscuits needed just a few minutes under the broiler at the end to get a crisp golden top. Really delicious!

    Reply
    • Lori says

      December 25, 2019 at 11:52 pm

      Can you tell me how you modified this for a vegetarian version?

      Reply
      • Alyssa Serra says

        January 2, 2022 at 6:43 am

        Yes please!

        Reply
    • Shauna Harrison says

      March 15, 2022 at 4:36 pm

      Did you just do butter instead of the bacon & double the vegetables added?

      Reply
  20. Jennifer says

    December 13, 2016 at 8:51 pm

    How many servings does this recipe make? And, is it possible to make the dumplings separate from the stew and add them in individual bowls? (I’m thinking of making a double recipe, but figure there wouldn’t be space in the pot for double the dumplings.)

    Reply
  21. Evelyn says

    February 12, 2017 at 5:03 pm

    Do you think using the Box with directions of Red Lobster biscuits work for the dumplings? And then possibly placing my La Creuset in the oven and boil the top to make the tops brown and crisp? Or make the biscuits separately and top each individual serving with it?

    Reply
  22. Julie says

    February 16, 2017 at 5:00 pm

    I made this for our dinner. We haven’t actually eaten, because my husband isn’t home from work yet, but boy does our house smell amazing!! I can’t wait to dig in! I found the recipe very simple to follow, and even added a handful of cooked quinoa to it, as well. Thank you for sharing it!

    Reply
  23. OregonGirl says

    March 7, 2017 at 10:45 pm

    I was really looking forward to making this recipe because it looked so good. I ended up not liking it at all but the friend I had over for dinner loved it and said it was the best stew she’d ever had. She did say that she doesn’t normally like stew and I do so maybe that says something. I thought it tasted sort of like cinnamon and I didn’t use any. I followed the recipe exactly. My husband didn’t like it either. The stew and dumplings turned out fine so the recipe was accurate we just didn’t like the taste.

    Reply
    • Morgan says

      March 8, 2017 at 3:33 pm

      Sorry to hear that! I can’t think of why this could possibly taste like cinnamon, though! Do you normally like the taste of Guinness? Perhaps that’s where it went awry?

      Reply
  24. Cristina says

    March 14, 2017 at 1:57 pm

    Hi there. Any suggestions on how to make this in the crockpot? I would love to make this for St Patty’s Day but will be away for a baseball game most of the day a few hours away

    Reply
  25. Jan Mowbray says

    March 19, 2017 at 6:28 pm

    I intend to use this recipe to serve 120 people (mostly Seniors) for a Celtic dinner on Mar 24…when one starts multiplying out that far, quantities are critical. The recipe says it serves 6, though I seem to recall it’s something less in one of your replies above. Can you tell me if the 6 the recipe says it serves are 6 generous servings? We will be serving it with a side Colcannon as well as Soda Bread biscuits – a lot of carbs I know but it suits our clientele.

    Reply
    • Morgan says

      March 20, 2017 at 11:03 am

      Hi Jan, yes it makes 6 filling servings! However I’d definitely recommend testing a gently scaled-up version first to get a feel for your quantities and how you might have to adapt to make that large of a batch. I think it sounds like a delicious dinner!

      Reply
  26. Sarah says

    March 23, 2017 at 1:11 pm

    This was super good! I made it last night. Maybe it was the type of potatoes I got, but it took a lot longer to cook them. I bought Yukon gold instead of Idaho. But man, everyone was impressed with it! Thanks.

    Reply
  27. anjalee says

    September 10, 2017 at 3:03 am

    This looks so yummy! I’m not allowed to cook with alcohol or bacon though. If I removed them would it still taste flavorsome? Will I need to adjust the quantities of the other ingredients to make up for it?

    Reply
    • Morgan says

      September 11, 2017 at 10:35 am

      It will be fine, Anjalee, just use butter instead of bacon grease and additional chicken broth instead of the beer. =) You might want to make some slight adjustments to taste (like perhaps more Worcestershire sauce for more depth of flavor) but otherwise you’ll be all good!

      Reply
  28. Laura says

    September 10, 2017 at 4:14 pm

    I don’t have crisco. What else can I use

    Reply
    • Shawn Marie says

      January 21, 2019 at 6:08 pm

      I made this today this was absolutely delicious the biscuits were so yummy. I put the bacon in the biscuits instead of in to the stew. I will definitely be making this again.

      Reply
    • Annisa says

      April 8, 2020 at 5:00 am

      Hi, I was looking for this answer too! Did you by chance end up using butter? Did it work? Thanks 🙂

      Reply
    • Substitutions-r-Us says

      October 29, 2021 at 7:25 am

      Do you have Bisquik? I’m thinking you could make biscuits with it instead, and just spike them up with the shredded cheddar?

      ★★★★★

      Reply
  29. Macie says

    October 24, 2017 at 11:37 am

    We just got back from Ireland and were missing a good Irish meal! This was SO good. I made it for my husband and parents and I will definitely be making it again — it was a hit! I didn’t add the mushrooms this time since my husband isn’t a fan of them, but I’m definitely going to try it next time and he can just pick them out 🙂

    Reply
  30. Christin says

    October 25, 2017 at 12:52 pm

    Im planning on making this over the weekend, saw one person put the bacon in the dumplings which sounds amazing.. do you suggest a combination of chicken and beef broth, and have u ever tried it with a lil rice added in???

    Reply
  31. Lisa says

    November 4, 2017 at 11:44 am

    DELICIOUS ! USED PARSNIPS – DIDN’T MISS THE POTATOES AT ALL!
    Opted not to make dumplings and served with fresh crusty italian bread –
    had to add an extra tablespoon of cornstarch slurry to get stew constancy without
    the dumplings.

    ★★★★★

    Reply
  32. Natali says

    December 11, 2017 at 12:01 am

    Just made this tonight I added a half a cup of cabbage at the potato stage cuz I love it in beef stew .i will definitely be making this again!

    Reply
  33. Shannon says

    December 29, 2017 at 8:58 pm

    This came out great! Just looked back at the title and realized the herbs were likely supposed to be added to the dumplings but I don’t see that anywhere in the recipe. Did I miss something? Thanks!

    Reply
  34. Paula says

    January 14, 2018 at 6:43 pm

    So tasty! Mine looked just like the picture. It is totally worth the effort!

    Reply
  35. Vickie Hamann says

    February 12, 2018 at 6:38 pm

    Hi-
    This is a wonderful meal. I did not have Guinness in the house and it was a snow storm so I gave it a whirl anyway. I am sure the bacon really had something special to do with this recipe. It was excellent I cannot wait to try it with the beer. The perfect meal to make on a snowy weekend. Thank you so much for your website.

    Reply
  36. Sherry Duin says

    February 15, 2018 at 10:54 pm

    So good, is really an understatement…Worth the cost of the expensive Irish cheddar and the 3+ hours. Yum! Yum! Yum! Husband and son both taking in lunch tomorrow. Those dumplings are so yummy, I wanted to eat them all. The meat was so tender. The flavor the Guinness gives it is a deep rich flavor. Thanks for sharing! Officially a fam fav!

    ★★★★★

    Reply
  37. Annie says

    February 20, 2018 at 8:03 pm

    This recipe is soooo good!!! I don’t even care much for beef or beer but I initially tried this because my husband said it looked good and I thought, okay, I’ll try it. It’s so amazing, has such a depth of flavor, I had to make it again! It’s simmering away right now and I can’t wait for dinner tonight!
    I put a rutabagain with the parsnip and turnip – gotta love those root vegetables!

    Thank you for putting this out there!

    Reply
    • Bob says

      January 4, 2020 at 8:30 pm

      Made it tonight. Delicious. . It did take quite a while. But worth it. The directions could be a tad clearer… I wasn’t sure when to add the herbs to the biscuit dough. Couldn’t taste the cheese at all in the biscuits. But still good.

      ★★★★★

      Reply
      • Michelle says

        March 15, 2020 at 6:34 am

        Noticed the same lack of clarity in the instructions for when to add the herbs, however it is included in the video/gif.

        Reply
  38. Diane says

    March 8, 2018 at 6:05 pm

    Definelty a keeper, yum!

    Reply
  39. Stacey says

    March 28, 2018 at 11:10 pm

    Huge hit!! Everyone loved it. Doubled the recipe which was a good thing as several went back fir seconds and thirds!!!!!

    Reply
  40. Teri vrable says

    July 2, 2018 at 7:25 pm

    I have no self rising flour. Is there a way I can substitute?

    Reply
    • Morgan says

      July 3, 2018 at 9:29 am

      Yes! For every cup of self-rising flour, you can replace it with 1 cup of all purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.

      Reply
  41. Amy says

    September 30, 2018 at 12:56 pm

    It’s a grey, dreary fall Sunday and I’ce got this simmering on the stove. It smells amazing! Can’t wait to dig in!

    Reply
  42. Brandy says

    October 25, 2018 at 10:12 pm

    This was great! I’m saving this recipe for sure. I used elk instead of beef because we have that aplenty. The only thing I think I will add next time is something to give it a little heat, maybe some cayenne. The dumplings are amazing! Thanks so much.

    Reply
  43. Renee Matarese says

    October 29, 2018 at 5:28 pm

    Absolutely delicious! I couldn’t find a turnip ANYWHERE so I added both the potato and parsnips. I made my own, homemade broth which always makes a difference too. What a great weekend meal for a chilly day.

    Reply
  44. Karen says

    December 12, 2018 at 7:49 pm

    I made this last weekend for my meat and potatoes (and few veggies) man. He devoured it. Thanks!! We’re having a progressive dinner on Saturday and I’d like to make this again, but due to time constraints, I want to make the stew in the crock pot and make a pan of rolls earlier in the day. Do you think it would work in the crock pot if I put it in early enough?

    Reply
    • Morgan says

      December 12, 2018 at 9:15 pm

      I haven’t tried it in the slow cooker but I think it would work well!

      Reply
      • Alex says

        February 25, 2023 at 10:23 am

        Hi there I would love to make this for st paddy’s day dinner party in a few weeks based on the amazing reviews. Lots of people have asked about slow
        cooker adaptation and I wonder if you / anyone could advise timings for low setting? Also, what potatoes do you use? Waxy or floury? Thanks so much in advance

        Reply
  45. Amy says

    December 14, 2018 at 10:02 am

    This looks fabulous! I’m planning on making it over the holidays. Do you think I’d be able to make the biscuit dough ahead (up to the point of adding the wet ingredients)? I’d like to have it ready ahead of time and be able to toss it in the oven while enjoying a cocktail with family! Thanks!

    Reply
    • Morgan says

      December 14, 2018 at 10:33 am

      Yes that would be fine, Amy!

      Reply
  46. Savanna says

    January 25, 2019 at 11:21 am

    Super excited to try this recipe this weekend! However I am gluten free, do you have any suggestions on how to substitute the flour to make gluten free dumplings ? Thanks!

    Reply
  47. K says

    February 28, 2019 at 3:08 pm

    Hi! So I’m not really a cook -(and I don’t cook meat!) but I want to make this for my boyfriend. Don’t laugh – but is shortening just Crisco? Can I use something besides Crisco?
    Signed,

    Domestically challenged

    Thanks!

    Reply
  48. Linda says

    March 18, 2019 at 1:30 pm

    Made this yesterday for St. Paddys day and it was excellent. Even was well liked by my finicky cousin who went back for seconds. Will make it again for sure. Will worth the prep time!

    Reply
  49. Rebecca says

    March 19, 2019 at 10:10 am

    Unexpectedly fabulous, though time-consuming to prepare.

    ★★★★★

    Reply
  50. Lisa Y says

    July 5, 2019 at 6:39 pm

    This is one of the best recipes I have ever made (and I cook A LOT)! My kids and husband love it! I have made this three times in three weeks now. Not only do they love it as dinner but they fight over the leftovers for lunch. It is time-consuming but worth the time for how delicious it comes out!

    ★★★★★

    Reply
  51. Katie says

    October 9, 2019 at 10:15 pm

    Do you have any suggestions on the meat – I have an issue where it’s coming out “chewy”. Otherwise the flavoring is amazing! What am I doing wrong on the meat?

    Reply
  52. Trevor says

    October 23, 2019 at 3:15 am

    This is hands down the best stew I’ve ever made, and I’ve made it several times in the last few years. I like to double the recipe and slow cook it in the crock pot. I like to add a little bit of chili flakes, just enough to give it a slight bite. I also like to put in some frozen peas at the end to help cool/thicken/color it up. If I make the dumplings with it, I just put the pot in the oven. It’s a crowd/potluck favorite!

    Reply
    • Maria says

      February 27, 2022 at 10:01 am

      Do you mean you made it in the slow cooker and when it was done added the dumpling dough and finished it in the oven? How long did it take to finish in the oven? Thanks for your help.

      Reply
    • Alexandra Timmons says

      February 25, 2023 at 10:25 am

      Hi! Please can you advise on timings for crock pot – how many hours low or high and at what stage etc. I will also be doubling for a dinner party. Thanks!

      Reply
    • Alexandra Timmons says

      March 11, 2023 at 4:43 pm

      How long on low can you advise? Cooking tomorrow!

      Reply
  53. Sherry says

    November 4, 2019 at 10:56 pm

    I made this tonight and boy was it a hit! Both teen daughters devoured theirs and my husband ate 3 bowls with 3 biscuits! I will definitely be making it again! I’ve already sang praises about it and shared the recipe with three of my foodie friends so far, I’m sure I will think of a few more to rave to about it and share with. Thank you Morgan for giving us this fantastic recipe!

    Reply
  54. Chris says

    November 10, 2019 at 6:57 pm

    This looks delicious. Can the stew be made in advance and frozen?

    Reply
  55. sheryl says

    December 8, 2019 at 1:30 pm

    well, it’s cooking, don’t know if i’ll get an answer before it’s done,, but the only alt and pepper is on the meat? is this correct or am i missing where to add more? i hate to have spent all this time and not enough flavor, at what point do i tast and adjust seasoning? help!

    Reply
  56. John M says

    January 7, 2020 at 1:35 pm

    Can you make yhe dumplings an hour or so before its done. Want to clean up before the misses gets home

    Reply
  57. Summer Yule says

    January 18, 2020 at 8:40 pm

    Delicious! The only substitution that I made is that I used lard in place of the shortening for the biscuits. This one is more of a weekend meal time-wise but it made enough to cover my family for an additional dinner later in the week. Loved it, 5-stars!!!

    ★★★★★

    Reply
  58. KH says

    January 24, 2020 at 7:47 pm

    can this be made in the slow cooker

    Reply
  59. Pickles says

    March 18, 2020 at 4:56 pm

    Absolutely amazing, and received rave reviews.

    I used dried herbs instead of fresh in the dumplings to save money, and they were still fabulous.

    ★★★★★

    Reply
    • Morgan says

      March 23, 2020 at 6:58 pm

      I’m so glad you liked the stew!

      Reply
  60. Tim says

    April 8, 2020 at 9:57 am

    Made it last night and my family completely devoured it. Great comfort food. Adding the mushrooms late was a great idea, and really gave the stew some depth.

    ★★★★★

    Reply
  61. Steve Thompson says

    May 13, 2020 at 1:23 am

    This is going to be my permanent recipe for winter . I have made many stews and casseroles in the past but this is an absolute favourite with those wonderful dumplings , and all the ingredients are perfect . Thank you very much .

    Reply
  62. Mr. Guy says

    May 22, 2020 at 12:51 pm

    Found your recipe after it was posted on Reddit. Amazing recipe and thank you for the detail about why you do some of the steps the way you do.

    I have one gripe however, please don’t put bogus prep times. There is no way anyone could knock out the prep in 30 minutes. There are far too many ingredients that require washing, slicing, chopping, dicing, mincing, etc.

    I have to say, your blog is great but what’s with the dishonest prep time? Do you think somebody is going to stop reading your blog if the prep times are realistic? On the contrary, I probably won’t be back to your site because of the aforementioned inaccuracy.

    Thanks for the great stew though.

    ★★★★★

    Reply
    • Toni-Marie says

      November 12, 2020 at 8:50 pm

      Hi Mr Guy,

      My prep time was just under 30 minutes. I count prep time as peeling, cutting, prepping the veggies, cheese, meat, measuring spices, basically having most ingredients ready in bowls to add and cook when the time comes.

      Cook time starts the moment I turn on the stove and add food to cook.

      For me the timing posted was accurate. Depending on how large the stew is and what ingredients I add prep takes me 20 to 35 minutes. We all peel, dice and slice at different speeds, definitely not a reason to stop reading a blog and miss out on good food ideas.

      The final result is absolutely fabulous, a very comforting, hearty meal. Everyone who ate the stew raved about it and had 2 or 3 helpings.

      Now my go-to stew recipe. Using bacon in a stew is a game changer, why didn’t I think to add it years ago?

      The dumplings are to die for, cheese is the secret ingredient!!! I tried a sharp smoked cheese in the last batch, very tasty.

      I needed to figure out the ratio of baking soda and salt to use when substituting regular flour for self rising.
      A quick Google search and viola! Plus I noticed the answer in the comments today when I finally decided to thank Morgan for sharing this delicious dish.

      This is how I found your post, questioning the prep time, and posting a favourable review about the recipe itself.

      Best thing about cooking a stew is you adjust ingredients based on what you have on hand in your pantry and the flavours your family enjoy eating, very versatile meal.

      Morgan, thank you for sharing this delightful stew recipe. Didn’t know you had a blog, will take a look at it to see if I find another tasty treasure.

      Toni

      ★★★★★

      Reply
  63. Susan T. says

    August 8, 2020 at 10:21 pm

    Phenomenal flavor. I can’t say enough about this recipe. I couldn’t find Irish sharp but found another strong Irish cheese to use and wasn’t disappointed. Leftovers for dinner tomorrow!!

    ★★★★★

    Reply
  64. kelly says

    September 13, 2020 at 11:06 pm

    Why do you use chicken broth instead of beef broth?

    Reply
  65. Kevin559 says

    October 11, 2020 at 7:59 pm

    I’m making this for dinner tonight. In fact, I just put it in the oven with the dumplings for the final stretch.
    I substituted venison for beef and no matter how it turns out I won’t hate because I can look at the ingredients and know that this is a great recipe.
    Crossing my fingers that the venison is tender.

    Reply
  66. Lisa KK says

    October 20, 2020 at 8:14 pm

    I’ve been making this stew for the past 5 years and it has never failed to be a pleaser. Just came back to get the recipe again and wanted to say thank you for this delicious stew!

    ★★★★★

    Reply
  67. Thomas says

    November 17, 2020 at 6:22 pm

    What oven temperature should be used? It’s not listed.

    Reply
    • Morgan says

      November 17, 2020 at 9:02 pm

      It’s in step 8– 350F 🙂

      Reply
  68. Saundra Shaw says

    November 21, 2020 at 9:04 am

    The stew was amazing and I love Irish Stew! I had to use an IPA and a little red wine as I was out of Guinness and it was too cold a day to justify a trip to the liquor store! I baked the biscuits separate so we could add them all week. They were okay, but the stew is the showstopper! I made my slurry with red wine and cornstarch to thicken. Adding the bacon and simmering for awhile enhanced the flavor. Thanks for this great recipe and the tip on making self rising flour. And, Mr. Guy should just settle down and enjoy the process. Good things come to those who wait!

    ★★★★★

    Reply
  69. Tina says

    November 23, 2020 at 12:01 pm

    This was an amazing recipe! Followed directions but my gravy reduced down really quick. So, I had to add more Chicken Broth. I would have to add my potatoes prior to directions in recipe as they were not done at the duration indicated to put in oven.

    Reply
  70. Christina king says

    November 29, 2020 at 8:56 pm

    Seriously good. I added this to my favorites.

    ★★★★★

    Reply
  71. Juliebell says

    January 8, 2021 at 10:36 am

    I am making this over the weekend. Can butter be subbed for Crisco? Thanks in advance.

    Reply
  72. Emily says

    January 25, 2021 at 10:54 am

    Hi! This looks wonderful. Can’t wait to make it for Valentine’s Day this year!

    Is there a way to make the biscuits without shortening?

    Reply
  73. Wine lady says

    January 30, 2021 at 6:53 pm

    Made this tonight and it is the best stew I have ever made. This was my first time using parsnips and turnips. I liked them better than potatoes.

    The dumplings were excellent and easy. One note I will add. I did not have self rising flour. I only had all purpose. I added 1 1/2 tsp baking powder and 1/4 tsp. Salt to flour and they turned out perfect.

    We enjoyed dinner wi5h a Zinfandel from Paso Robles California

    ★★★★★

    Reply
  74. Jessica says

    February 7, 2021 at 9:06 am

    I’ve made this recipe a few times now but just last night finally made with parsnips instead of potatoes- GAME CHANGER. Always a hit

    ★★★★★

    Reply
  75. Amand says

    February 24, 2021 at 6:07 pm

    Do you have to use self rising flour?

    Reply
  76. Sandy says

    March 15, 2021 at 11:58 pm

    This looks delicious and I plan to use dry herbs. As I don’t have. Fresh ones in the house. Hopefully the dumli gs will turn out well.

    ★★★★★

    Reply
  77. Sinno says

    March 17, 2021 at 10:16 pm

    Happy St. Patricks Day!

    Just made this, it was great! I usually doctor stews and was initially sceptical of the recipe using chicken stock rather than beef but the broth is wonderfully rich and perfectly balanced, didn’t change a thing, loved it!

    ★★★★★

    Reply
  78. Tamar says

    March 20, 2021 at 2:24 am

    As everyone else has said an absolutely delicious stew. The family devoured and we will definitely be making it again.

    ★★★★★

    Reply
  79. Amanda says

    July 22, 2021 at 1:11 am

    Made this recipe, and it by far beats other Guinness beef stew at hay I’ve made. Recipe is great. Family loved it and I’ll will definitely make this again. Thanks for sharing.

    Reply
  80. REBECCA says

    August 26, 2021 at 4:03 pm

    I can’t wait for a cold day to make this (Florida), so I’ll be turning the a/c down and diving into this amazing recipe. I’ll be using a slow cooker for the majority of the cooking, then was going to put in a Dutch oven for the last bit with the dumplings. Any suggestions?

    Reply
  81. Christine says

    November 7, 2021 at 3:05 pm

    Made this for my niece. I added sweet potatoes, swede and a parsnip

    For the dumplings I added cheddar and Parmesan, I loved it I don’t usually like dumplings but they were so melt in your mouth delicious

    I’m glad I have another recipe to add to my winter warmer menu

    Love love love this, I definitely would recommend

    ★★★★★

    Reply
  82. Kathy B says

    December 11, 2021 at 1:57 pm

    My new favorite stew recipe! I was too lazy this time to make the dumplings, but I will next tome.

    ★★★★★

    Reply
  83. Jennie says

    January 16, 2022 at 11:48 pm

    I never comment on recipes but this one is too good not to send some love. I made it on a whim and it’s a regular in my rotation now. It takes some time but it’s so worth it. I think it’s a pretty forgiving recipe, last time I only had 1 tbsp of worcestershire and it still came out fantastic. I’ve just spent a couple hundred bucks on a massive dutch oven so I can double the recipe. Seriously you need to make this.

    ★★★★★

    Reply
  84. Kate says

    January 20, 2022 at 7:24 pm

    Made this with with venison instead of beef and it was wonderful! Perfect comfort food to get my family and I through the cold snap

    ★★★★

    Reply
  85. Kelli says

    January 23, 2022 at 5:32 am

    Seriously great recipe! I used a Scottish ale since I didn’t have Guinness and it was a major hit. I’ll definitely make this again.

    ★★★★★

    Reply
  86. Tammy says

    February 21, 2022 at 6:03 pm

    I’m not sure if I have already left a review or not but this recipe deserves it! It was by far my husband and I favorite stew recipe! I keep telling my friends to make it because it is sooo delicious and hearty. Like other reviews, I usually am not a huge fan of stews but I always make them hoping that I can start liking stew because of all the veggies. I am here to say, I am now a huge fan of stew but only this one.
    Recipe sounds a little difficult but it really isn’t once you get started.

    ★★★★★

    Reply
  87. Lara says

    February 24, 2022 at 12:08 pm

    I didn’t make the dumplings but the stew was great! (Used potatoes only because it’s what I had on hand.) Easy to make, beef was tender by 2.5 hours. Good stuff!

    ★★★★★

    Reply
  88. Deb says

    March 13, 2022 at 8:16 pm

    Great recipe and it made plenty to have for leftovers as well. I used a food processor for most of the prep work and that helped. Thanks, will make this again!

    ★★★★★

    Reply
  89. Suzanne says

    July 18, 2022 at 11:32 pm

    This looks so good! What a great lunch for the weekend!

    Reply
  90. Vanessa says

    July 18, 2022 at 11:33 pm

    Thanks for sharing! Does it keep long?

    Reply
  91. N says

    October 31, 2022 at 4:40 pm

    Can you use beef stock instead of chicken?

    Reply
    • Morgan says

      November 1, 2022 at 11:47 am

      Yes you can!

      Reply
  92. Ann says

    December 18, 2022 at 3:52 pm

    Delicious recipe! I want to make it for a friend for a “meal train” meal so would be making it ahead of time for them to re-heat. How would handle the re-heat and also the dumplings? TIA!!

    ★★★★★

    Reply
  93. R. S. says

    December 22, 2022 at 8:13 am

    Great recipe! New family fave. I wish the ads didn’t print with the recipe though. It makes for an annoying number of pages to print out and it’s difficult to view the ingredients and instructions in an efficient way when there are so many pages to flip thru.

    Reply
  94. Tammy Williams Willhard says

    February 27, 2023 at 3:06 pm

    Suggestions for reheating leftover?

    Reply
  95. Back pack nana says

    March 9, 2023 at 4:34 pm

    Just made this in an instant pot, have to adjust liquid a bit. I used just 2cups of VEGETABLE stock as I didn’t have chicken, but all the Guinness.So timing, 40 mins after sautéing carrots celery & onion, then 10 minutes after adding root veg. I then plut the dumplings in and put the lot in the oven so they’d be like the original. Of course you could just bring the whole thing back to pressure with the dumplings in, and that’s it, as soon as it reaches pressure turn it off. FAB

    Reply

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MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
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