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Home » Main Course » Guinness Beef with Herb Dumplings

March 17, 2020 Leave a Comment

Guinness Beef with Herb Dumplings

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Tender chunks of beef swimming in a rich Guinness gravy topped with a herb dumplings.

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.

Tender chunks of beef swimming in a rich Guinness gravy topped with a herb dumplings.

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

Looking down on a casserole pan filled with Guinness Beef, carrots and onions topped with Herb Dumplings.

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.

Onion and carrot slices cooking in a casserole pan.

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. 

Beef chunks tossed in a plastic bag with seasoned flour.

Carefully add half of the seasoned beef to the pan. Cook, stirring frequently until browned all over.

Browned beef chunks in a large casserole pan.

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)

Guinness poured into the pan to deglaze after browning the beef.

Return the beef, carrots and onions to the pan and add the bay leaves and thyme. Stir to combine.

Onion and carrot slices, browned beef chunks, Guinness, thyme and bay leaves in a casserole pan.

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.

Flour, baking powder and salt in a sifter resting on a glass bowl.

Stir in the beef tallow and parsley.

Beef tallow added to the sifted flour mixture.

Add enough water to make a soft dough.

Herb dumpling dough mixed in a large bowl.

Shape into six small balls.

Herb dumpling dough rolled into 6 balls.

Place the dough balls on top of the cooked beef mixture and bake for an additional 30 minutes.

Dumpling balls placed on top of the Guinness Beef in a casserole pan.

Remove and discard the bay leaves. Serve sprinkled with chopped parsley.

Looking down on herb dumplings atop Guinness Beef in a casserole pan.

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 Irish Beef Stew 

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!!

Tender chunks of beef swimming in a rich Guinness gravy topped with a herb dumplings.

Guinness Beef with Herb Dumplings

Tender chunks of beef swimming in a rich Guinness gravy topped with simple herb dumplings is the ultimate comfort food on a cold winter night!
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Course: Main Course
Cuisine: Irish
Keyword: recipe, carrots, onions, Guinness, herbs, dumplings
Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Servings: 6 Servings
Calories: 669kcal
Author: Lisa Johnson

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

Calories: 669kcal | Carbohydrates: 35g | Protein: 44g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 143mg | Sodium: 617mg | Potassium: 1161mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13782IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 6mg

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