Guinness Beef Stew With Cheddar Herb Dumplings
How this dish is perfect for chilly, blustery days when you need something to warm your bones. The stew is hearty and flavorful with chunks of beef, root vegetables and Guinness beer. Cheddar herb dumplings are the perfect sidekick-fluffy on the inside with a nice crust on top!
The perfect dish for chilly, blustery days
There’s nothing quite like a hearty stew to warm your bones on a chilly, blustery day. This Guinness Beef Stew with Cheddar Herb Dumplings is the perfect dish for those days when you need something to comfort you. The beef and vegetables are cooked in a flavorful Guinness beer broth, and the dumplings are fluffy and delicious.
How to serve with a side of cheddar herb dumplings
The cheddar herb dumplings are the perfect sidekick to this hearty and flavorful Guinness beef stew. They’re fluffy on the inside with a nice crust on top, and they’re the perfect way to soak up all of that delicious gravy.
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Guinness Beef Stew With Cheddar Herb Dumplings
Description
How this dish is perfect for chilly, blustery days when you need something to warm your bones. The stew is hearty and flavorful with chunks of beef, root vegetables and Guinness beer.
Ingredients
1 1/2 pound beef chuck, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
2 cups onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
3 tablespoons all-purpose flour
4 cups beef broth
1/2 cup red wine or beef broth
1 (14.5 ounce) can diced tomatoes, undrained
3 tablespoons tomato paste
2 tablespoons Worchester sauce
Instructions
1. Preheat oven to 325 degrees F (160 degrees C).
2. In a large Dutch oven or ovenproof pot, heat olive oil over medium-high heat. Add beef cubes, and brown on all sides, about 5 minutes. Remove beef from pan and set aside.
3. Reduce heat to medium-low, add onion to Dutch oven, stirring occasionally until softened, about 5 minutes. Add garlic and thyme leaves to Dutch oven; cook until fragrant, about 1 minute longer. Stir in flour until well blended with onion mixture. Gradually add broth to onion mixture, stirring constantly until blended and smooth.
4. Stir in red wine or beef broth, diced tomatoes, tomato paste and Worchester sauce. Bring to a simmer; cook for 2 minutes, stirring occasionally. Return browned beef cubes to pan with any accumulated juices. Cover pot tightly with lid or aluminum foil, and place in oven.
5. Bake for 2 hours, or until beef is very tender. Remove dutch oven from oven; stir well to combine dumplings with stew. Return pot to oven (uncovered) and bake an additional 15 minutes, or until dumplings are cooked through. Serve hot with side salad of your choice, and enjoy!
