Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 Servings
This delicious stew will be worth all your time and effort! I have listed all the things you will be needing so just follow them for they will guide you to perfection! Have a wonderful day, friends. Enjoy!
Ingredients:
FOR THE STEW:
¼ lb bacon
2 lbs boneless beef chuck, chopped into bite-sized pieces
Kosher salt and black pepper
4 sticks celery, chopped
3 large carrots, chopped
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes or parsnips, diced
1 turnip, diced
3 oz tomato paste
1 (12 oz) bottle Guinness
4 c low sodium chicken broth
2 tbsp Worcestershire sauce
1 bay leaf
3 sprigs thyme
1 tbsp cornstarch, or as needed
½ lb cremini mushrooms, sliced (optional)
Chopped parsley
FOR THE CHEDDAR HERB DUMPLINGS:
1 ½ c self-rising flour
1/2 tsp garlic powder
1/3 c shortening
3/4 c shredded Irish sharp cheddar
2/3 c milk
2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped
Directions:
Place an oven-proof pot on the stove and turn the heat to medium.
Add the bacon and cook until crisp.
Remove the crispy bacon from the skillet onto a plate lined with paper towels to drain any excess grease.
In the same skillet, add the beef, salt, and pepper. Cook each side until brown, then remove from the pot.
Add the onion, celery, and carrots. Sauté until translucent.
Add garlic and sauté until aromatic.
Add tomato paste and stir until well combined.
Add the Worcestershire sauce and Guinness. Stir and make sure to scrape the bottom to get the brown bits. Simmer for a few minutes.
Put the beef back to the pot as well as the chicken broth, thyme, and bay leaf. Stir until well mixed.\
Turn the heat down to low and cover the pot. Simmer for about 1 hour.
Add the potatoes and turnip, then stir until just mixed. Simmer for 30 minutes or until done.
Discard the thyme and bay leaf. Add dissolved cornstarch if the texture of the sauce is too thin. Stir until well mixed.
Add the mushrooms and cook for another 10 minutes.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add the garlic powder and self-rising flour. Stir until well mixed.
Add the shortening and stir until well combined.
Add the milk and cheddar cheese, then stir until well mixed.
Form small balls out of the mixture and place them over the stew.
Transfer the stew inside the preheated oven and cook for another 30 minutes or until done.
Sprinkle parsley on top.
Serve and enjoy!
Ingredients
- FOR THE STEW:
- ¼ lb bacon
- 2 lbs boneless beef chuck, chopped into bite-sized pieces
- Kosher salt and black pepper
- 4 sticks celery, chopped
- 3 large carrots, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large potatoes or parsnips, diced
- 1 turnip, diced
- 3 oz tomato paste
- 1 (12 oz) bottle Guinness
- 4 c low sodium chicken broth
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 3 sprigs thyme
- 1 tbsp cornstarch, or as needed
- ½ lb cremini mushrooms, sliced (optional)
- Chopped parsley
- FOR THE CHEDDAR HERB DUMPLINGS:
- 1 ½ c self-rising flour
- 1/2 tsp garlic powder
- 1/3 c shortening
- 3/4 c shredded Irish sharp cheddar
- 2/3 c milk
- 2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped
Instructions
Place an oven-proof pot on the stove and turn the heat to medium.
Add the bacon and cook until crisp.
Remove the crispy bacon from the skillet onto a plate lined with paper towels to drain any excess grease.
In the same skillet, add the beef, salt, and pepper. Cook each side until brown, then remove from the pot.
Add the onion, celery, and carrots. Sauté until translucent.
Add garlic and sauté until aromatic.
Add tomato paste and stir until well combined.
Add the Worcestershire sauce and Guinness. Stir and make sure to scrape the bottom to get the brown bits. Simmer for a few minutes.
Put the beef back to the pot as well as the chicken broth, thyme, and bay leaf. Stir until well mixed.\
Turn the heat down to low and cover the pot. Simmer for about 1 hour.
Add the potatoes and turnip, then stir until just mixed. Simmer for 30 minutes or until done.
Discard the thyme and bay leaf. Add dissolved cornstarch if the texture of the sauce is too thin. Stir until well mixed.
Add the mushrooms and cook for another 10 minutes.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add the garlic powder and self-rising flour. Stir until well mixed.
Add the shortening and stir until well combined.
Add the milk and cheddar cheese, then stir until well mixed.
Form small balls out of the mixture and place them over the stew.
Transfer the stew inside the preheated oven and cook for another 30 minutes or until done.
Sprinkle parsley on top.
Serve and enjoy!
Notes
Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 Servings
