| |

Guinness Beef with Herb Dumplings

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Top o’ the morning to you! This Guinness Beef with Herb Dumplings is the definition of comfort food. It is warm, comforting, simple to make and insanely delicious! This is the type of meal that slow cooks for a long time and fills the house with the most amazing aroma.

Check out this Irish Pub Food page for even more delicious Irish recipes.

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
  • 1.5 bottles of Guinness beer – I used draught, but any stout will work
  • 2 large onions
  • 8 carrots
  • Flour
  • Sea salt and black pepper
  • Bay leaves
  • fresh thyme
  • Baking powder
  • Beef tallow or shortening
  • Fresh parsley
  • Water

Be sure to check out the detailed printable recipe card below

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 & Tips

  • 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.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious Irish recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

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!
5 from 1 vote
Print Rate
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

Equipment

  • Cast iron casserole pan with lid

Ingredients

  • 2 tablespoons olive oil
  • 2 large yellow onions thinly sliced
  • 8 carrots sliced
  • .25 cup all-purpose flour
  • .5 teaspoon sea salt
  • .5 teaspoon black pepper
  • 2.75 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
  • 1.5 teaspoons baking powder
  • .5 teaspoon fine sea salt
  • .25 cup beef tallow or shortening
  • 2 tablespoons chopped parsley plus more to garnish
  • .25 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

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating