Guinness Irish Stew with Herb Dumplings

I was watching the food channel on paid TV on a cold winter night and on was Rick Stein exploring the irish food and he made a stew recipe which just send a warm feeling all over me. I quickly scrambled to get a writing pad and pen to take down the recipe. And thanks to smart TV I rewind it back to the start of the recipe so I did not miss out on any vital ingredient or information to make the stew.

This is not the first time I make a recipe using Guinness stout I previously make a Guinness ginger spice cake and I know the end result will be a dish filled with gusto burst of flavours.

Ingredients (Stew):


Canola or olive oil, for cooking

3 lb lamb or beef stewing meat, cut in bite-sized pieces

1 onion, peeled and chopped

2-3 cups beef stock

1 can Guinness or other stout beer (or more stock)

4 thin-skinned potatoes, diced

2 carrots, peeled and diced

1/2-1 cup frozen peas

1. In a large, heavy pot, brown the meat in a drizzle of oil in batches (without crowding) over medium-high heat. 
2. Transfer to a bowl and cook the onions in the same pot. 
3. Pour in the stock and bring to a simmer, scraping up the browned bits on the bottom of the pan.
4. Return the meat to the pot, add the Guinness, cover and put into a 300F oven for 2 1/2-3 hours.
5. Add the potatoes and carrots, cover and cook for another 20 minutes.

Ingredients (Parsley Dumplings):


1 1/3 cups all-purpose flour

1 handful fresh parsley, chopped

1 Tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 cup heavy (whipping) cream

• Meanwhile, make the dumpling dough: in a medium bowl, stir together the flour, parsley, sugar, baking powder and salt. Add the cream and stir just until the dough comes together.
• Drop the biscuit batter by the large spoonful on a baking tray.
• Bake in an oven at 180 degree celcius for 15 to 20 minutes or until brown.

This is such an easy one pot recipe but the end result just warms your whole being as you take each spoonful of soft delectable beef cooked in such rich deep flavours. The beef was so soft it did not take much effort to break them apart and the gravy was thick and rich with the flavour from the Guinness. Even though I've never been to Ireland but this dish sure brought me there.