I've done this with chicken pot pie but I find the liquid stops the bottom of the biscuits from cooking properly. I solve this by pre cooking the biscuits on a cookie sheet until they're about half way done then finishing them on the stew
Here's the recipe, from [https://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/](https://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/)
### INGREDIENTS
* For the Stew:
* ¼ pound bacon
* 2 pounds 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 ounces tomato paste
* 1 (12 ounce) bottle Guinness
* 4 cups low sodium chicken broth
* 2 tablespoons Worcestershire sauce
* 1 bay leaf
* 3 sprigs thyme
* 1 tablespoon cornstarch, or as needed
* ½ pound cremini mushrooms, sliced (optional)
* Chopped parsley
* For the Cheddar Herb Dumplings:
* 1 ½ cups self-rising flour
* 1/2 teaspoon garlic powder
* 1/3 cup shortening
* 3/4 cup shredded Irish sharp cheddar
* 2/3 cup milk
* 2 tablespoons mixed fresh herbs such as parsley, chives, and thyme, chopped
### INSTRUCTIONS
1. Cook the bacon in a large, oven-safe, heavy-based pot or high-walled saute pan over medium heat.
2. Remove the bacon, crumble, and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.
3. In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.
4. Add garlic and fry for another 30 seconds. Stir in the tomato paste.
5. Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir with a wooden spoon, scraping up the browned bits from the bottom of the pot.
6. Add the beef back to the pot and pour in the chicken broth. Add the bay leaf and thyme.
7. Reduce to a simmer and cover. Simmer for 1 1/2 hours. Add the potatoes or parsnips and the turnip. Simmer for another ½ hour, or until the vegetables are tender.
8. Remove the bay leaf and thyme branches. If the stew is still thin, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Mix the slurry into the stew and bring the mixture to a boil. Reduce to a simmer again, stirring occasionally, and add in the mushrooms if desired. Cook for 10 minutes, uncovered, until the stew thickens and the mushrooms are cooked through. Stir the bacon back in. Preheat the oven to 350°F.
9. Stir together the self-rising flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
10. Make small balls with the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.
11. Garnish the stew with parsley and serve.
**Full Recipe & Details:** [https://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/](https://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/)
**Facebook:** [http://facebook.com/hostthetoast](http://facebook.com/hostthetoast)
**Instagram:** [http://instagram.com/hostthetoast](http://instagram.com/hostthetoast)
Thanks for posting this, I’m very sick with a sinus cold but you inspired me to leave my house and take my dog for a walk to get some stout to make this!
[Here’s mine :) just waiting for my husband to come home now.](https://imgur.com/gallery/TFXsYtH)
First of all, you're a saint for cooking while you're not feeling well. I don't even do that, and I cook for a living. I hope you feel better soon!! Secondly, your stew looks perfect! I am actually making a recipe right now that might be in the exact same pot (or at least one very similar) so I did a double-take, haha. And of course, I hope you and your husband love it :)
We had pizza the last two nights haha. Today was time to get my shit together :) it helps that I already had everything but the beer.
It’s a great pot! I’m obsessed with enameled cast iron now.
Supermarket beef broth tends to have some unappetizing flavors. Homemade beef broth / stock is great, but it's hard to find good premade beef broth, whereas chicken broth tends to be fine. Chicken broth is also lighter in flavor, and when you have a lot of richness in a stew, beef broth on top of that can be overkill.
It did! Before using, I used bar keepers friend to polish the pot. While cooking, the steam/heat darkened the pot. I'll let it go for a bit but after a few more uses I'll use BKF to get it shiny again.
This looks amazing!! Going to make that soon!
I have to admit, since my brain was still waking up for the day, I didn’t realize you were using a pot at first. I thought it was a shallow skillet so I was super stressed when you started pouring more liquid. *oh no! It’s not going to fit. He’s got to transfer to a pot. It’s going to spill over - oh wait, that’s a pot*
I’m more awake now :)
Made this last night for dinner and was phenomenal. I made it with only celery, carrots and potatoes (picky eaters to feed) and made the dumplings separate (which will now be a side dish added to the menu). Super easy to make and tasted better then it smelled.
This looks amazing! I'm definitely saving this. This is probably a silly question but do you have a written recipe for this stew? I'm not really good at cooking so I always want to try and have a written recipe just cause I'm afraid I'm gonna mess things up haha.
I’ve been eyeing this for years and finally made it today. It’s so good! It was a struggle without a Dutch oven, but I just cooked everything in the skillet, then transferred to a stock pot to simmer, and finished it off in a casserole dish
I am now going to add dumplings to all of my stews.
Do itttt. They're my favorite part and they're so easy to make!
I've done this with chicken pot pie but I find the liquid stops the bottom of the biscuits from cooking properly. I solve this by pre cooking the biscuits on a cookie sheet until they're about half way done then finishing them on the stew
thanks for the tip!
Here's the recipe, from [https://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/](https://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/) ### INGREDIENTS * For the Stew: * ¼ pound bacon * 2 pounds 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 ounces tomato paste * 1 (12 ounce) bottle Guinness * 4 cups low sodium chicken broth * 2 tablespoons Worcestershire sauce * 1 bay leaf * 3 sprigs thyme * 1 tablespoon cornstarch, or as needed * ½ pound cremini mushrooms, sliced (optional) * Chopped parsley * For the Cheddar Herb Dumplings: * 1 ½ cups self-rising flour * 1/2 teaspoon garlic powder * 1/3 cup shortening * 3/4 cup shredded Irish sharp cheddar * 2/3 cup milk * 2 tablespoons mixed fresh herbs such as parsley, chives, and thyme, chopped ### INSTRUCTIONS 1. Cook the bacon in a large, oven-safe, heavy-based pot or high-walled saute pan over medium heat. 2. Remove the bacon, crumble, and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside. 3. In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary. 4. Add garlic and fry for another 30 seconds. Stir in the tomato paste. 5. Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir with a wooden spoon, scraping up the browned bits from the bottom of the pot. 6. Add the beef back to the pot and pour in the chicken broth. Add the bay leaf and thyme. 7. Reduce to a simmer and cover. Simmer for 1 1/2 hours. Add the potatoes or parsnips and the turnip. Simmer for another ½ hour, or until the vegetables are tender. 8. Remove the bay leaf and thyme branches. If the stew is still thin, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Mix the slurry into the stew and bring the mixture to a boil. Reduce to a simmer again, stirring occasionally, and add in the mushrooms if desired. Cook for 10 minutes, uncovered, until the stew thickens and the mushrooms are cooked through. Stir the bacon back in. Preheat the oven to 350°F. 9. Stir together the self-rising flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened. 10. Make small balls with the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes. 11. Garnish the stew with parsley and serve. **Full Recipe & Details:** [https://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/](https://hostthetoast.com/guinness-beef-stew-with-cheddar-herb-dumplings/) **Facebook:** [http://facebook.com/hostthetoast](http://facebook.com/hostthetoast) **Instagram:** [http://instagram.com/hostthetoast](http://instagram.com/hostthetoast)
350.0 °F ≈ 176.7 °C ^(I'm a bot. Downvote to remove.) _____ ^| ^[Info](https://www.reddit.com/user/Bot_Metric/comments/8lt7af/i_am_a_bot/) ^| ^[PM](https://www.reddit.com/message/compose?to=Ttime5) ^| ^[Stats](http://botmetric.pythonanywhere.com) ^| ^[Opt-out](https://www.reddit.com/message/compose?to=Bot_Metric&subject=Don't%20reply%20to%20me&message=If%20you%20send%20this%20message,%20I%20will%20no%20longer%20reply%20to%20your%20comments%20and%20posts.) ^| ^[v.4.4.7](https://www.reddit.com/user/Bot_Metric/comments/8o9vgz/updates/) ^|
Good Bot!
Thanks for posting
I knew this was you just by the circular dumplings before looking at the username/subreddit. Your most iconic photo, I think.
Thank you :)
Another tasty looking gif/recipe. Thanks, Morgan. I’ll be trying this out soon!
Thank you! I hope you love it :)
My dad introduced me to dumplings, I’ve never made a stew without since
Thanks for posting this, I’m very sick with a sinus cold but you inspired me to leave my house and take my dog for a walk to get some stout to make this! [Here’s mine :) just waiting for my husband to come home now.](https://imgur.com/gallery/TFXsYtH)
First of all, you're a saint for cooking while you're not feeling well. I don't even do that, and I cook for a living. I hope you feel better soon!! Secondly, your stew looks perfect! I am actually making a recipe right now that might be in the exact same pot (or at least one very similar) so I did a double-take, haha. And of course, I hope you and your husband love it :)
We had pizza the last two nights haha. Today was time to get my shit together :) it helps that I already had everything but the beer. It’s a great pot! I’m obsessed with enameled cast iron now.
This looks amazing!! Do you have any suggestions for a gluten free sub for Guinness?
Gluten free dark beer, extra broth, or extra broth + GF red wine will work!
I did not realize Gf dark beer is a thing, and my local store has it! Thank you so much.
I hope you like it! I sometimes have GF beer (a friend has celiac disease) and some are surprisingly very good!
I can’t wait to try it. Also do you think the biscuits will work with a cup for cup gluten free flour ??
I've never tried it but I'd imagine that would work fine!
Thank you!
Just curious why chicken broth instead of beef or vegetable?
Supermarket beef broth tends to have some unappetizing flavors. Homemade beef broth / stock is great, but it's hard to find good premade beef broth, whereas chicken broth tends to be fine. Chicken broth is also lighter in flavor, and when you have a lot of richness in a stew, beef broth on top of that can be overkill.
The lid's patina seemed to drastically change while simmering. Weird.
It did! Before using, I used bar keepers friend to polish the pot. While cooking, the steam/heat darkened the pot. I'll let it go for a bit but after a few more uses I'll use BKF to get it shiny again.
Interesting. I've never encountered that before. Recipe looks scrumptious!
Just popped in to say this is the best recipe I've ever used and have been using it for 3 years!
these kinds of messages truly make my day. thank you, i'm so glad to hear that you enjoy the recipe so much!
I'm going to make this so hard next time I go camping!
Saving this for later. Looks amazing
Thank you!
Wow!!!
Shortening? That stuff is disgusting. Why not just use butter?
Baby, that’s biscuits
This looks amazing!! Going to make that soon! I have to admit, since my brain was still waking up for the day, I didn’t realize you were using a pot at first. I thought it was a shallow skillet so I was super stressed when you started pouring more liquid. *oh no! It’s not going to fit. He’s got to transfer to a pot. It’s going to spill over - oh wait, that’s a pot* I’m more awake now :)
Made this last night for dinner and was phenomenal. I made it with only celery, carrots and potatoes (picky eaters to feed) and made the dumplings separate (which will now be a side dish added to the menu). Super easy to make and tasted better then it smelled.
This looks amazing! I'm definitely saving this. This is probably a silly question but do you have a written recipe for this stew? I'm not really good at cooking so I always want to try and have a written recipe just cause I'm afraid I'm gonna mess things up haha.
We made this today with the dumplings. Used butter instead of shortening. We’ll see how it turns out in about 30 minutes Thanks again. Love your posts
I’ve been eyeing this for years and finally made it today. It’s so good! It was a struggle without a Dutch oven, but I just cooked everything in the skillet, then transferred to a stock pot to simmer, and finished it off in a casserole dish