Beef & Guinness Stew with Potato Herb Dumplings

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Beef & Guinness Stew with Potato Herb Dumplings

Beef & Guinness Stew with Potato Herb Dumplings
2 tbsp. canola oil, divided
2 lbs. beef (sirloin or round), cut into cubes
2 onions, peeled and coarsely chopped
2 Large carrots, peeled and cut into small chunks
1/4 cup flour
1-1/2 cups beef broth
1-1/2 cups Guinness Stout
2 ribs celery, sliced
1-1/2 lbs. russet potatoes, peeled and cut into small chunks
1/2 lb. mushrooms, quartered
1 tbsp. Worcestershire sauce
1-1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper

1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4 cup milk
1/4 cup mashed potatoes
1 tbsp. chopped fresh parsley
1 tbsp. melted butter

Prep: 25 minutes, Cook: 2 hours, 15 minutes, Serves: 8

1. Heat 1 tbsp. oil in a large pot. Add beef to skillet in small batches and brown well on all sides; remove and set aside. Add remaining oil to pot and add onions and carrots. Cook for about 5 minutes to lightly brown. Stir in flour and cook for 2 minutes more.

2. Add broth and beer and cook and stir until slightly thickened. Add remaining ingredients and bring to a boil. Cover and simmer over very low heat for 1 1/2 hours. Remove lid and simmer for 15 minutes more.

3. Meanwhile, prepare Potato Herb Dumplings when stew has 15 minutes left to cook: Stir together 1 cup flour, 2 tsp. baking powder and 1/2 tsp. salt in a small bowl. Stir in 1 egg, 1/4 cup milk, 1/4 cup mashed potatoes, 1 tbsp. chopped fresh parsley and 1 tbsp. melted butter. Drop 8 spoonfuls on top of hot stew. Cover and cook for about 15 minutes more until dumplings are cooked through.

Wine Suggestion
Klinker Brick Zinfandel - The easy solution is to pair Guinness with our hearty Irish stew, but it's also great with the bold flavors of this Lodi Zin.
Nutritional Information:
550 calories, 38 g protein, 25 g fat (9 g trans, 0 g sat), 40 g carbohydrate, 3 g fiber, 130 mg cholesterol, 710 mg sodium, 12.4 points


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Served on 2/15/2009 with Amy & Paul. Easy to make ahead, great for cold, winter days - excellent comfort food. Served with Galway Potato Bread & Cucumber, Chive & Goat Cheese Salad.

Comment Number: 409

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