Ingredients:

  • 2 lbs (900g) Beef Stew Meat, cut into 1-inch cubes, chuck preferred
  • ¼ cup (30g) All-Purpose Flour, for dredging
  • 1 tsp (5g) Salt
  • ½ tsp (2.5g) Black Pepper
  • 2 tbsp (30ml) Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 medium Carrots, peeled and chopped
  • 2 stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 2 tbsp (30g) Tomato Paste
  • 1 (14.9 oz / 440ml) can or bottle Guinness Stout
  • 4 cups (950ml) Beef Broth, low sodium
  • 1 Bay Leaf
  • 1 tsp (2g) Dried Thyme
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1 cup (120g) Frozen Peas, optional, added at the end
  • 1 ½ cups (180g) All-Purpose Flour
  • 2 tsp (8g) Baking Powder
  • ¼ tsp (1.25g) Salt
  • 6 tbsp (85g) Unsalted Butter, cold and cut into cubes
  • ½ cup (60g) Sharp Cheddar Cheese, shredded
  • 2 tbsp Fresh Parsley, chopped
  • ¾ cup (180ml) Milk

Instructions:

  1. Toss beef with flour, salt, and pepper.
  2. Brown the beef in batches in olive oil in the Dutch oven. Remove and set aside.
  3. Sauté onion, carrots, and celery in the same pot until softened. Add garlic and tomato paste; cook briefly.
  4. Pour in the Guinness stout and scrape up any browned bits from the bottom of the pot.
  5. Return the beef to the pot. Add beef broth, bay leaf, thyme, and Worcestershire sauce.
  6. Bring to a simmer, then cover and braise in a preheated oven (325°F / 160°C) for 3 hours, or until the beef is very tender.
  7. While the stew is braising, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in cheddar and parsley. Gradually add milk, mixing until just combined.
  8. Drop spoonfuls of dumpling batter on top of the simmering stew.
  9. Cover the pot and cook for 25-30 minutes, or until the dumplings are puffed and golden brown. Insert a toothpick into a dumpling; if it comes out clean, they're done.
  10. Stir in frozen peas (if using) for the last few minutes of cooking. Remove the bay leaf before serving. Ladle into bowls and serve hot.