Irish Beef Stew
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Irish Stew and Dumplings

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If you can’t tell by looking at my picture, my family background is Irish. Unfortunately, the Irish have historically not be known for culinary mastery. I think that is a shame; meat and potatoes may not be the fanciest thing on the planet, but they can be so delicious. With is being St. Patrick’s Day, that means a nice bowl of stew to me. I could have gone with corned beef, the other Irish classic; however, I generally prefer stew.

I went with a pretty classic Guinness-based Beef Stew. Neither Rob or I are particularly big fans of Guinness (or stouts in general) as a beer to drink. That said it makes a really good base for stew, with a lot of flavor. To really bring it back to the pot roasts I ate growing up, I also added some drop dumplings. I actually made the dumpling batter on my own.

irish beef stew
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About an hour and a half in

Overall, the dumplings came out pretty well, but honestly Bisquick is still the benchmark for me. The batter I made used butter to provide the fat. As far as I can tell, Bisquick uses shortening in place of butter. The dumplings were noticeably buttery in flavor, which wasn’t bad but just a little different. I was a little disappointed that they didn’t have the same puffy texture that the classic provides; they were soft but not in the same way.

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Guinness Irish Stew and Dumplings

A hearty classic that is perfect for St. Patrick’s day with elements that bring me back to my childhood.
Prep Time10 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Irish
Keyword: beef, beer, guinness, irish, irish stew, meat and potatoes, pot roast, stew
Servings: 4 People


  • 1.25 Lb Beef Chuck cut into stew cubes
  • 2 Tbs Olive Oil
  • 1/4 Cup Flour to dust the beef
  • 15 Oz Can Guinness
  • 1/2 Yellow Onion Finely diced
  • 3 Carrots 1 inch at thick end cut into quarter inch thick slices
  • 8 Small Yukon Gold Potatoes quartered
  • 3 Garlic Cloves smashed
  • 2 Cups Beef Stock
  • 1 Tbs Tomato Paste
  • 2 Tsp Worcestershire Sauce
  • 4 Sprigs Thyme
  • 1 Bay Leaf
  • Salt & Pepper to taste


  • 1 Cup Flour
  • 2 Tbs Butter cold and cut into small cubes
  • 1.5 Tsp Baking Powder
  • 1 Tsp Salt
  • 1 Cup Milk


  • Preheat the oven to 350F.
  • Heat the olive oil in a dutch oven over medium-high heat.
  • Pat the beef dry, salt/pepper, and dust with flour.
  • Brown the beef for about 2 minutes per side.
  • Remove the meat and set aside.
  • Reduce the heat to medium and add the onion. Saute the onion for about 4 minutes until soft and translucent.
  • Add the Guinness to deglaze the pot. Allow to come up to a low simmer.
  • Add the meat back in along with the carrots, potatoes, herbs, tomato paste, Worcestershire, and stock.
  • Bring the mixture up to low simmer, cover, and place in the oven for about 2 hours.
  • Mix the dumpling batter, dry ingredients first, then add the butter (use a pastry cutter or forks to cut), and finally add the milk.
  • Drop the biscuits on top of the stew and cook for the last 30 minutes of the cooking period.

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