Looking for the ultimate comfort food to keep you warm on chilly evenings? This rich and hearty Guinness Beef Stew with fluffy dumplings is a perfect choice. The tender beef, cooked slowly in a broth infused with Guinness stout, creates a depth of flavor that’s hard to resist. Paired with soft, pillowy dumplings, this dish is a classic that’s easy to make and even easier to fall in love with.

What Makes This Recipe Stand Out?

• Rich and Hearty: Packed with chunks of tender beef, vibrant vegetables, and a savory broth, this stew is a complete, satisfying meal.
• Distinctive Flavor: The Guinness stout adds a deep, malty taste, giving the stew a unique twist that’s hard to replicate.
• Soft and Fluffy Dumplings: These light dumplings complement the hearty stew, making every bite a delight.
• Simple Preparation: Despite its complex flavor, this recipe is straightforward and uses readily available ingredients.

Ingredients Breakdown and Substitutions

• Beef: Use stew meat like chuck roast or sirloin tip, cut into bite-sized pieces. Alternatively, beef shank or short ribs provide an even richer flavor.
• Beef Stock: Homemade beef stock is ideal, but store-bought options work just as well. Chicken or vegetable broth can be used if needed, though the taste will be lighter.
• Guinness Stout: The key to this stew’s rich taste, Guinness stout can be replaced with another dark stout or even red wine for a different flavor profile.
• Worcestershire Sauce: Adds a savory umami kick. Soy sauce or balsamic vinegar can be substituted in a pinch.
• Vegetables: Carrots and petite potatoes are staples. Feel free to add cremini mushrooms or frozen peas for extra texture and sweetness.
• Herbs: Fresh thyme, rosemary, and bay leaves bring an aromatic touch. Dried herbs can also be used but reduce the quantity by half.
• Dumpling Ingredients: Self-rising flour, vegetable shortening, garlic powder, and fresh thyme create the perfect dough. Beef suet can replace shortening for a more traditional touch.

Step-by-Step Guide to Preparing the Stew

1. Prepare the Beef: Pat the stew meat dry and coat it with a mixture of salt, pepper, onion powder, and garlic powder. Toss it in flour until evenly coated.
2. Sear for Flavor: Heat olive oil in a heavy-bottomed pot and sear the beef in batches. This step ensures a rich, caramelized flavor.
3. Sauté the Aromatics: In the same pot, sauté minced onion, celery, and garlic cloves until fragrant. Stir in tomato paste and beef bouillon to deepen the flavors.
4. Deglaze with Guinness: Pour in the stout, scraping the pot’s bottom to lift any browned bits. This adds depth and integrates all the flavors.
5. Build the Broth: Add beef stock, Worcestershire sauce, and fresh herbs. Bring to a near boil, cover, and transfer to a preheated oven at 350°F (177°C).
6. Slow Cook: Bake the stew for 1.5 hours, allowing the beef to become tender.
7. Add Vegetables: Remove the pot from the oven, add carrots and potatoes, and cook for an additional 30-40 minutes.
8. Adjust Consistency: Before adding dumplings, check the stew’s thickness. Use a cornstarch slurry to thicken or add stock to thin if necessary.

Creating the Fluffiest Dumplings

1. Mix the Dough: Combine self-rising flour, shortening, garlic powder, and thyme in a bowl. Gradually add cold water until a soft, slightly sticky dough forms.
2. Add to the Stew: Drop spoonfuls of dough onto the simmering stew, ensuring the dumplings don’t touch.
3. Cook: Cover and bake for 30 minutes, allowing the dumplings to cook through.
4. Finish with Butter: Brush the dumplings with melted butter and broil briefly for a golden-brown finish.

Serving and Storing Tips

• Serving Suggestions: Enjoy the stew on its own or pair it with a crisp green salad. For extra indulgence, skip the potatoes in the stew and serve it over creamy mashed potatoes.
• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding extra stock if needed.
• Freezing: Freeze the stew without dumplings in a freezer-safe container for up to three months. Thaw overnight and reheat gently.