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Guinness beef stew with parsley dumplings
Guinness beef stew with parsley dumplings
Aaron McLean


  • 4 Tbsp oil
    3 Tbsp flour
    1 kg diced beef chuck steak, fat removed
    2 onions, diced
    2 cloves garlic, chopped
    2 Tbsp tomato paste
    2 small potatoes, peeled and diced
    1 carrot, peeled and cut into thick rounds
    1 parsnip, peeled and cut into thick rounds
    440ml can Guinness or dark beer
    2 cups beef stock
    2 bay leaves
    2 sprigs thyme

    1½ cups self-raising flour
    ¼ tsp salt
    2 Tbsp cold butter, grated
    2 Tbsp chopped parsley
    ¾ cup milk

Guinness beef stew with parsley dumplings

Tracey Sunderland
  • Serving size: Serves 4
  • Cooking time: More than 2 hours

Heat a heavy-based saucepan to high and add half the oil. Place flour into a bowl. Add cubed beef, season with salt and pepper and toss to coat. Sear the beef on all sides by frying it in three batches until well browned. Remove beef to a plate and put aside. Add remaining oil and fry the onions and garlic on low for 5 minutes until soft.

Return beef back to the saucepan, add tomato paste and stir over the heat for 1 minute. Add vegetables, Guinness and beef stock. Add the bay leaves and thyme, stir and season well with salt and pepper. Bring to the boil, stir again, cover and turn down to a simmer. Cook for 1 hour, stirring occasionally.

After 1 hour, make the dumplings by sifting the flour and salt into a deep bowl. Rub the butter into the flour with your fingertips. Sprinkle parsley over, add milk and quickly mix to a soft dough. Place spoonfuls of dumpling mix into the simmering pot of stew, cover and cook for 20 minutes on low.

Serve large spoonfuls of stew and dumplings on warm plates. Cut the hot dumplings and add a sliver of butter.

Cooking with beer
Try using a dark, or heavier style, beer in casseroles and stews. Guinness is particularly nice to cook with as it has a slightly sweet taste and is rich and dark. It is notably high in Iron. If you cannot find Guinness, try a locally made dark brew like Mac’s Black.

From Taste magazine, June 2006

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