Beef Stew with Stout & Parsley Dumplings

From blog post: Irish Beef Stew with Stout & Parsley Dumplings


March 16, 2011

  • Makes: Serves 6.


canola or olive oil, for cooking

2-3 lb beef stewing meat, cut in bite-sized pieces

1 onion, peeled and chopped

1 bottle or can of stout beer (or a couple cups of beef stock)

2-3 cups beef stock

4 thin-skinned potatoes, diced

2 carrots, peeled and diced

1/2-1 cup frozen peas

Parsley Dumplings

1 1/3 cups all-purpose flour

1 handful fresh parsley, chopped

1 Tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 cup heavy (whipping) cream


1In a large, heavy pot, brown the meat in a drizzle of oil in batches (without crowding) over medium-high heat. Transfer to a bowl and cook the onions in the same pot. Pour in the stout or stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Return the meat to the pot, cover and put into a 300F oven for 2 1/2-3 hours.

2Remove from the oven and add the stock along with the potatoes and carrots, cover and cook on medium-high on the stovetop for another 20-30 minutes. Meanwhile, make the dumpling dough: in a medium bowl, stir together the flour, parsley, sugar, baking powder and salt. Add the cream and stir just until the dough comes together. Drop the biscuit batter by the large spoonful on top of the simmering stew, cover and cook for 15 minutes, until the biscuits are cooked through. If you like, put the pot under the broiler for a few minutes to allow them to brown.

Makes: Serves 6.