Irish Stew with Cheddar Dumplings
Discover how to make Irish Stew with Cheddar Dumplings. A delicious recipe with detailed instructions.
30
Prep Time
2
Cook Time
32
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Irish Stew with Cheddar Dumplings. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Pat beef cubes dry with paper towels and season generously with salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches, sear beef on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate and repeat with remaining beef, adding more oil as needed.
Step 2
2. Reduce heat to medium and add remaining olive oil. Sauté onions until translucent, about 5 minutes. Add thyme, rosemary, and garlic, cooking until fragrant, about 1 minute.
Step 3
3. Stir in tomato paste and cook for 2 minutes until it darkens slightly. Pour in Guinness, scraping up browned bits from the bottom of the pot.
Step 4
4. Return beef to the pot with any accumulated juices. Add beef stock and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
Step 5
5. Add carrots, potatoes, celery, mushrooms, and black pepper. Continue simmering uncovered for 30 minutes until vegetables are tender and beef is fork-tender.
Step 6
6. For dumplings: In a medium bowl, combine Bisquick, garlic powder, shredded cheddar, and chives. Gradually stir in milk until just combined (don't overmix).
Step 7
7. Drop dumpling batter by heaping tablespoons onto the surface of the simmering stew, spacing them evenly. Cover and cook for 15 minutes without lifting the lid.
Step 8
8. Remove lid and check dumplings - they should be puffed and cooked through. If needed, cook uncovered for 2-3 more minutes.
Step 9
9. Remove bay leaves before serving. Ladle stew into bowls, ensuring each portion gets a dumpling or two.
You Must Know
- ✓For the most tender beef, let the stew rest for 15 minutes after cooking before serving
- ✓Brown the beef in small batches to ensure proper caramelization - overcrowding leads to steaming instead of browning
- ✓If your stew seems too thin, remove the dumplings and simmer uncovered for 10 more minutes to reduce the liquid
Chef's Notes
For the most tender beef, let the stew rest for 15 minutes after cooking before serving
Brown the beef in small batches to ensure proper caramelization - overcrowding leads to steaming instead of browning
If your stew seems too thin, remove the dumplings and simmer uncovered for 10 more minutes to reduce the liquid
Serving Suggestions
Serve this hearty stew with crusty Irish soda bread or a simple green salad dressed with vinaigrette. It's perfect for St. Patrick's Day celebrations, Sunday family dinners, or any cold-weather gathering. A pint of Irish ale or a glass of full-bodied red wine pairs beautifully.
Nutritional Info (Per Serving)
780
Calories
52g
Protein
42g
Carbs
42g
Fat
Tags
Lily
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More Dinner Recipes
Irish Stew with Cheddar Dumplings
Discover how to make Irish Stew with Cheddar Dumplings. A delicious recipe with detailed instructions.
Ingredients (20)
Instructions
- Pat beef cubes dry with paper towels and season generously with salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches, sear beef on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate and repeat with remaining beef, adding more oil as needed.
- Reduce heat to medium and add remaining olive oil. Sauté onions until translucent, about 5 minutes. Add thyme, rosemary, and garlic, cooking until fragrant, about 1 minute.
- Stir in tomato paste and cook for 2 minutes until it darkens slightly. Pour in Guinness, scraping up browned bits from the bottom of the pot.
- Return beef to the pot with any accumulated juices. Add beef stock and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
- Add carrots, potatoes, celery, mushrooms, and black pepper. Continue simmering uncovered for 30 minutes until vegetables are tender and beef is fork-tender.
- For dumplings: In a medium bowl, combine Bisquick, garlic powder, shredded cheddar, and chives. Gradually stir in milk until just combined (don't overmix).
- Drop dumpling batter by heaping tablespoons onto the surface of the simmering stew, spacing them evenly. Cover and cook for 15 minutes without lifting the lid.
- Remove lid and check dumplings - they should be puffed and cooked through. If needed, cook uncovered for 2-3 more minutes.
- Remove bay leaves before serving. Ladle stew into bowls, ensuring each portion gets a dumpling or two.
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