Beef | Comfort Food | Dumplings | Easy | Hackett-Duffy Family Recipes | Irish | Liza's recipes | Savoury
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Beef and Stout Stew with Dumplings

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Rich beef stout stew, harmonizing with dijon, honey, and biscuit dumplings—a comforting and elegant symphony of flavors.

  • Total Time: 3 hours 20 minutes

Ingredients

Units Scale
  • 2 lbs (about 1 kg) of beef, cubed
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 8 oz (about 225g) of mushrooms, sliced
  • 2 tablespoons of flour
  • 1 can or bottle of Guinness or other stout
  • 2 cups of broth, beef
  • 2 tablespoons of tomato paste
  • 2 tablespoons of mustard, Dijon or other brown mustard
  • 2 tablespoons of honey
  • 1 teaspoon of thyme, dried
  • salt and pepper, to taste
  • 1 tube (8 biscuits) of biscuit dough, store bought brand of choice
  • parsley, dried or fresh chopped (optional)

Instructions

  1. Preheat
    Preheat the oven to 325°F (163°C).
  2. Brown
    In a large Dutch Oven pot, heat the olive oil over medium-high heat. Brown the beef stew meat in batches until well-seared on all sides. Remove the browned meat and set it aside.
  3. Sauté
    In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
  4. Add flour
    Sprinkle the flour over the vegetables and stir to coat, allowing it to cook for 1-2 minutes.
  5. Add stout and remaining ingredients
    Pour in the stout beer, scraping the bottom of the pot to release any browned bits. Add the beef broth, tomato paste, Dijon mustard, honey, dried thyme, salt, and pepper. Stir well to combine.
  6. Combine
    Return the browned beef to the pot, ensuring it’s submerged in the liquid. Bring the mixture to a simmer.
  7. Bake
    Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 2 to 2.5 hours or until the beef is tender and the flavors meld.
  8. Prepare dumplings
    About 30 minutes before the stew is done, prepare the dumplings. Separate the biscuits and cut each one into quarters. In a bowl, toss the biscuit quarters with melted butter and dried parsley if using.
  9. Combine stew and dumplings
    Remove the Dutch oven from the oven and increase the temperature to 375°F (190°C). Arrange the biscuit pieces over the top of the stew.
  10. Bake
    Return the Dutch oven, uncovered, to the oven. Bake for an additional 15-20 minutes or until the dumplings are golden brown and cooked through.
  11. Serve
    And enjoy!
  • Author: Queen of Tarts - Admin
  • Prep Time: 20
  • Cook Time: 3 hours

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