There’s something soul-soothing about a pot of chunky Guinness beef stew bubbling away on the stove. This isn’t just another hearty stew—it’s a celebration of bold flavors and old-world tradition. The rich depth from the Guinness stout, tender chunks of beef, earthy root vegetables, and fluffy rosemary dumplings all simmer together in one pot to create a warm embrace in a bowl. Inspired by the heart of traditional Irish food, this dish captures the essence of Irish hospitality and comfort cooking. Whether you're celebrating St. Patrick’s Day or just craving a thick beef stew to warm your bones, this recipe brings a taste of Ireland right to your table.

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Chunky Guinness Beef Stew with Rosemary Dumplings

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Prep Time 25

Cook Time 2 30

Total Time 2 55

Course Main Course

Cuisine Irish

Servings 6 generous bowls

Equipment

Large Dutch oven or heavy-bottomed pot Essential for achieving a deep, even browning on the beef and slow simmering.
Wooden spoon or heatproof spatula For deglazing the pan and stirring the stew.
Cutting board and sharp knife For prepping all your veggies and meat.
Mixing bowl For preparing the dumpling dough.
Measuring cups and spoons Precision matters, especially for the dumplings.
Slow cooker (optional) If you're making this as a guinness beef stew recipe slow cooker version, adjust the cooking method slightly as noted later.

Ingredients

For the Stew

2.5 lbs beef chuck cut into 1.5-inch chunks (stewing beef is best for slow cooking)
Salt and black pepper to season the meat
2 tablespoons flour
3 tablespoons vegetable oil for searing
2 large yellow onions roughly chopped
4 garlic cloves minced
4 large carrots peeled and cut into 1-inch pieces
3 parsnips peeled and chopped
3 celery stalks sliced thick
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 cups beef stock
1.5 cups Guinness stout preferably Draught for its smooth texture
2 teaspoons fresh thyme leaves
2 bay leaves
Chopped parsley for garnish

For the Rosemary Dumplings

1.5 cups all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter cubed
2 teaspoons fresh rosemary finely chopped (or 1 teaspoon dried)
1/2 cup whole milk

Instructions

Brown the Beef

Start by patting the beef dry with paper towels—moisture is the enemy of browning. Season generously with salt and pepper, then dust with flour.
Heat 2 tablespoons of oil in your Dutch oven over medium-high heat. Brown the beef in batches (don’t overcrowd the pan), letting each side caramelize for about 3 minutes. Transfer browned beef to a plate.

Sauté the Aromatics

Add another tablespoon of oil if needed. Lower the heat slightly and add chopped onions, cooking until golden and soft, about 8 minutes. Stir in the garlic, cooking for another minute until fragrant.

Build the Base

Mix in tomato paste, Worcestershire sauce, and brown sugar. Stir until the tomato paste darkens slightly—this adds an umami-rich depth.
Return the beef to the pot. Add carrots, parsnips, and celery. Pour in the beef stock and Guinness, scraping up any brown bits stuck to the bottom. Add thyme, bay leaves, and bring everything to a gentle boil.

Simmer to Perfection

Reduce the heat to low, cover, and let simmer for 2 hours. Stir occasionally and check for liquid—add more stock if needed.

Make the Dumplings

In a mixing bowl, combine flour, baking powder, salt, and chopped rosemary. Rub in the butter using your fingertips until the mixture resembles coarse crumbs. Pour in the milk and mix until just combined—don’t overwork it.
Roll into 2-inch balls using damp hands.

Add Dumplings and Finish Cooking

After 2 hours, uncover the stew and nestle the dumplings gently on top of the simmering liquid. Cover again and cook for 30 more minutes. The dumplings will puff up and become soft, soaking in the rich flavor of the stew beneath them.

Garnish and Serve

Remove bay leaves, sprinkle fresh parsley over the top, and serve hot in deep bowls with plenty of broth and one or two dumplings per serving.

Pairings

This beef and Guinness stew is hearty enough to stand alone, but pairing it with complementary sides or drinks makes it even better.

Sides: Serve with a hunk of Irish soda bread or buttered crusty sourdough. For something lighter, a crisp green salad with apple cider vinaigrette adds freshness.
Drinks: A pint of Guinness is the obvious (and perfect) choice. Alternatively, a smooth red wine like a Malbec or a dark ale will work beautifully.
Desserts: End your Irish feast with Irish desserts traditional Ireland is known for—think sticky toffee pudding, Bailey’s cheesecake, or a simple apple tart with custard.

FAQs

1. What’s the best cut of beef for Irish Guinness stew?

Beef chuck is ideal—it’s affordable, well-marbled, and becomes melt-in-your-mouth tender after long cooking. Avoid lean cuts like sirloin, which can become dry.

2. Can I make this in a slow cooker?

Absolutely. For a guinness beef stew recipe slow cooker version, brown the beef and aromatics in a skillet, then transfer everything (including the liquid) into a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add dumplings in the last hour.

3. Can I make this stew ahead of time?

Yes—and it actually tastes better the next day as the flavors develop. Reheat gently on the stovetop and consider making fresh dumplings if they’ve absorbed too much liquid overnight.

4. Is there a vegan version of this?

Yes, vegan Irish stew is a popular alternative. Replace beef with hearty mushrooms, lentils, or seitan. Use vegetable broth, skip Worcestershire (which contains anchovies), and swap the dumplings with a dairy-free version.

5. How can I make the stew thicker?

This is already a thick beef stew, but if you want it even richer, remove the lid during the last 20 minutes of simmering to allow some liquid to evaporate. You can also mash a few of the vegetables into the broth to naturally thicken it.

Chunky Guinness Beef Stew with Rosemary Dumplings: A Comforting Irish Classic