Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 (14.9 oz/440ml) can Guinness stout
  • 4 cups (950ml) beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 cup (236ml) frozen peas
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups (190g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 6 tbsp (85g) unsalted butter, cold and cubed
  • ¾ cup (177ml) whole milk
  • ½ cup (50g) shredded cheddar cheese

Instructions:

  1. Season beef cubes generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute.
  3. Stir in flour and cook for 1 minute. Gradually pour in Guinness stout, scraping up any browned bits from the bottom of the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
  4. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender.
  5. Stir in potatoes and cook for another 30 minutes, or until the potatoes are tender. Add frozen peas during the last 5 minutes of cooking.
  6. While the stew simmers, prepare the dumplings. In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk and cheddar cheese until just combined.
  7. Drop spoonfuls of dumpling dough onto the surface of the simmering stew. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and lightly golden brown.
  8. Remove bay leaves before serving. Ladle stew into bowls and top with the cheesy dumplings. Serve hot.