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!