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Top o’ the morning to you! I am back with another Irish inspired meal that is warm, comforting, simple to make and insanely delicious! This Guinness Beef with Herb Dumplings is the definition of comfort food, and exactly what I needed this week. It is the type of meal that slow cooks for a long time and fills the house with the most amazing aroma.
Just look at those tender chunks of beef swimming in a Guinness gravy and topped with herb dumplings….Delicious!!
What you need to make this recipe:
- Beef chuck roast
- 1 1/2 bottles of Guinness beer – I used draught
- 2 large onions
- 8 carrots
- Flour
- Sea salt and black pepper
- Bay leaves
- fresh thyme
- Baking powder
- Beef tallow or shortening
- Fresh parsley
- Water
How to make Guinness Beef with Herb Dumplings
Preheat oven to 325 degrees.
Heat oil in a 3.5 quart or larger cast iron casserole skillet. Add the onions and carrots and cook over low heat, stirring occasionally until onions are softened, about 7 minutes.
Remove the onions and carrots form the pan with a slotted spoon and set aside.
Pour the flour into a large zipper top bag then add the salt and pepper. Add the beef chunks to the bag and shake well to coat.
Carefully add half of the seasoned beef to the pan. Cook, stirring frequently until browned all over.
Remove from the pan and repeat with the second half of the beef. Once browned, add the Guinness to the pan scraping the bottom with a wooden spoon to remove all of the cooked bits. (deglaze the pan)
Return the beef, carrots and onions to the pan and add the bay leaves and thyme. Stir to combine.
Bring to a boil, cover and cook in the oven for 1 hour and 45 minutes.
Make the Herb Dumplings
Sift the flour, baking powder and salt into a large bowl.
Stir in the beef tallow and parsley.
Add enough water to make a soft dough.
Shape into six small balls.
Place the dough balls on top of the cooked beef mixture and bake for an additional 30 minutes.
Remove and discard the bay leaves. Serve sprinkled with chopped parsley.
Recipe Notes:
- If fresh thyme is not available, substitute 1 teaspoon of dried thyme.
- Substitute suet or shortening for the beef tallow if preferred.
- If you must omit the Guinness, substitute beef stock and add 2 Tablespoons Worcestershire sauce.
More delicious Irish recipes:
Instant Pot Guinness Beef Chili
Beef Stew with Guinness Biscuits
Classic Shepherd’s Pie with Lamb
Boozy Shamrock Shake Cupcakes – for dessert
Irish Nachos – to start the meal
Enjoy!!
Guinness Beef with Herb Dumplings
Ingredients
- 2 Tablespoons olive oil
- 2 large yellow onions thinly sliced
- 8 carrots sliced
- 1/4 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 3/4 pounds beef chuck roast cut into cubes
- 2 cups Guinness Draught or stout of your choice
- 1 Tablespoon fresh thyme
- 2 bay leaves
Herb Dumplings
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup beef tallow or shortening
- 2 Tablespoons chopped parsley plus more to garnish
- 1/4 cup water
Instructions
- Preheat oven to 325 degrees. Heat oil in a 3.5 quart or larger cast iron casserole skillet. Add the onions and carrots and cook over low heat, stirring occasionally until onions are softened, about 7 minutes.
- Remove the onions and carrots form the pan with a slotted spoon and set aside.
- Pour the flour into a large zipper top bag then add the salt and pepper. Add the beef chunks to the bag and shake well to coat.
- Carefully add half of the seasoned beef to the pan. Cook, stirring frequently until browned all over.
- Remove from the pan and repeat with the second half of the beef. Once browned, add the Guinness to the pan scraping the bottom with a wooden spoon to remove all of the cooked bits. (deglaze the pan)
- Return the beef, carrots and onions to the pan and add the bay leaves and thyme. Stir to combine.
- Bring to a boil, cover and cook in the oven for 1 hour and 45 minutes.
Herb Dumplings
- Sift the flour, baking powder and salt into a large bowl.
- Stir in the beef tallow and parsley.
- Add enough water to make a soft dough. Shape into six small balls.
- Place the dough balls on top of the cooked beef mixture and bake for an additional 30 minutes.
- Remove and discard the bay leaves. Serve sprinkled with chopped parsley.
Notes
- If fresh thyme is not available, substitute 1 teaspoon of dried thyme.
- Substitute suet or shortening for the beef tallow if preferred.
- If you must omit the Guinness, substitute beef stock and add 2 Tablespoons Worcestershire sauce.
Nutrition
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