Guinness Beef Stew with Cheddar and Herb Dumplings

Rich and hearty Guinness Beef Stew is a classic found in pubs and homes across Ireland. This version delivers ultra-tender beef, deep savory layers, and cheesy Cheddar Herb Dumplings — the ultimate comfort food.

The last few days have been bitterly cold and frosty, and with a foot of snow on the way I decided to stay warm and cook instead of battling the elements. The result was, unsurprisingly, Guinness Beef Stew with Cheddar Herb Dumplings.

Since I first shared this recipe in 2014 it’s become a favorite online and around my table. I’ve made it many times through winter, enjoying the leftovers and the occasional sip of the remaining Guinness. There’s something deeply satisfying about a bowl of richly flavored vegetables, fall-apart beef, and a glossy, savory gravy — topped with cheesy dumplings for extra indulgence.

It also earned me an afternoon off from shoveling, and a warm welcome from the housemates when they returned for a hot bowl of stew. Now, let’s get to what goes into it and how to make it.

WHAT’S IN THE STEW?

LET’S START WITH THE MEAT.

While Irish stews often use lamb, this recipe features beef for its broad appeal. I recommend boneless beef chuck (often sold as chuck roast). It’s a working muscle full of connective tissue that becomes incredibly tender when cooked low and slow: the collagen melts into gelatin, enriching texture and flavor. Chuck is also economical — stew is about building flavor rather than relying on expensive cuts.

Optional bacon adds another layer of meaty flavor. Bacon renders fat used to sear the beef and to gently cook the onions, carrots, celery, and garlic, infusing the dish with depth from the start. If you’d rather not use bacon, cook in oil or butter instead.

VEGGIES AND AROMATICS

Traditional mirepoix — onions, carrots, and celery — forms the aromatic base, with garlic added for extra depth. Mushrooms are optional but contribute an earthy, savory note when included. For substance, add root vegetables like potatoes, parsnips, or turnips; they bring texture and starchy balance to the dish.

THE SAUCE

Stew should have a thick, comforting gravy. Key components here include:

• Tomato paste — concentrated umami to boost savoriness.
• Guinness — dark beer adds richness and depth.
• Worcestershire sauce — for complexity and a touch of tang.
• Low-sodium chicken broth — it provides a well-rounded base without the metallic notes sometimes found in beef broth; the beef itself supplies plenty of meaty flavor.
• Cornstarch — used as a slurry at the end if the stew needs thickening.
• Herbs — bay leaf, thyme, and fresh parsley finish the stew.

THE DUMPLINGS

The Cheddar Herb Dumplings are quick to prepare and bake on top of the stew. Mix:

• Self-rising flour
• Garlic powder
• Shortening (or cold butter)
• Sharp Irish cheddar, shredded
• Milk
• Mixed fresh herbs (such as parsley, chives, and thyme)

Drop spoonfuls of dough onto the simmered stew, then bake until they’re puffed and golden. They expand while cooking, so leave space between them.

HOW TO MAKE IT

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