Chunky Guinness Beef Stew with Rosemary Dumplings

Prep Time 25

Cook Time 2 30

Total Time 2 55

Course Main Course

Cuisine Irish

Servings 6 generous bowls

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.

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

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.

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.

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.

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

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.

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.

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.