There’s nothing quite like the comforting aroma of a hearty stew simmering away, especially when it involves beer and dumplings! And for St. Patrick’s Day, it doesn’t get more festive (or delicious) than this Stout Beef Stew with Irish Beer Bread Dumplings. It’s a dish that’ll have anyone racing home from work, eager to dig in.

This recipe takes a little time to come together, but trust me, it’s worth every minute. Tender beef, rich stout, and fluffy beer bread dumplings combine for a dish that’s as satisfying as a pint of Guinness on a chilly evening. My husband gives this stew his seal of approval every time, and I think it tastes best enjoyed by candlelight for that extra cozy touch.

So, grab your favorite stout and let’s get cooking!

Servings: 8
Prep Time: 10 minutes
Cook Time: 2 hours

Ingredients:

• 2 tablespoons grapeseed oil
• 1 pound beef chuck, cubed
• 1 (14-ounce) bag peeled pearl onions, frozen
• 2 celery stalks, diced
• 3 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 3 cloves garlic, minced
• 1 (12-ounce) bottle stout beer
• 1/4 cup flour
• 1 (14.5-ounce) can low sodium beef broth
• 1 (14.5-ounce) can no salt added diced tomatoes
• 1 package beer bread mix
• 2 tablespoons unsalted butter, softened
• 1/2 cup + 2 tablespoons low-fat milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sear the Beef: Heat grapeseed oil in a large saucepan over medium-high heat. Season beef with salt and pepper, then cook until browned on all sides. Transfer the beef to a bowl and set aside.
2. Sauté the Veggies: In the same pan, add onions, celery, carrots, and parsnips. Cook for about 10 minutes, stirring occasionally, until they start to soften.
3. Deglaze with Beer: Add garlic and pour in the stout beer. Let it simmer for about 20 minutes, stirring occasionally, until the beer is nearly evaporated and the aroma is irresistible.
4. Thicken the Stew: Sprinkle in the flour and stir until smooth, creating a rich base for your stew.
5. Simmer to Perfection: Return the browned beef to the pan. Add beef broth and diced tomatoes, bringing the mixture to a boil. Reduce heat to medium-low, partially cover, and let it simmer for about 1 hour, stirring occasionally until the beef is melt-in-your-mouth tender.
6. Prepare the Dumplings: While the stew simmers, preheat your oven to 375°F. In a large bowl, mix the beer bread package with butter and milk until a soft dough forms. Divide the dough into 8 equal pieces.
7. Dumpling Drop: Nestle the dough pieces into the simmering stew, making sure they’re slightly submerged.
8. Bake to Golden Perfection: Transfer the entire pan to the oven and bake for about 15 minutes, or until the dumplings are cooked through and golden brown on top.
9. Serve and Savor: Garnish with fresh parsley and serve hot. Light a candle, pour another stout, and enjoy the ultimate St. Patrick’s Day feast.

Cooking Tip

This stew is even better the next day, so don’t be shy about leftovers. The flavors meld beautifully overnight, making for a delicious encore meal.

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Sláinte to good food, good beer, and good company!