Guiness Stew w Walnut Irish Soda Bread Dumplings

barbara lentz


I got this recipe out of our local newspaper and tried it out and it is really good. I did tweak it a bit and it turned out amazing. I used cubed venison and the meat was so tender. It gets better with age. You can make the stew ahead of time and then when you warm it up put the dumplings in. Yum. Enjoy

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10 Min


1 Hr 10 Min


Stove Top


2 lb
beef, lamb, or venison stew meat
salt and pepper
1 lb
fresh mushroom chopped
1 large
onion diced
4 clove
garlic minced
2 medium
carrots diced
2 medium
russet potatoes peeled and diced
1 tsp
2 Tbsp
fresh rosemary minced
12 oz
guiness beer
4 c
beef broth
fresh minced thyme for garnish


1/4 c
chopped toasted walnuts
1 c
white whole wheat flour
1/2 c
all purpose flour
1/2 tsp
each salt and baking soda
1 medium
3/4 c
2 Tbsp
soft butter

Directions Step-By-Step

Season the meat with salt and pepper. Add some oil to a large Dutch oven and place over medium high heat. Sear the meat on all sides and remove with slotted spoon and set aside.
Add mushrooms to pan and cook until well browned and remove with slotted spoon and set aside.
Add onion, garlic, potato, carrots, cumin and rosemary to pot. Return the meat to the pot and add the beer and beef broth. Bring to a boil and reduce heat to medium cover and cook for 1 hour.
Remove the meat from the pot. I found the easiest way to do this is to strain the stew into another pot and then it is easier to pick out the meat. With an immersion blender blend the broth with the carrots, potatoes, onions. You can use a food processor if you don't have an immersion blender.
Return the meat to the pan and add the mushrooms.
For the dumplings. In one bowl mix the walnuts flours, salt and baking soda. In another bowl mix the buttermilk egg and butter. Mix the buttermilk mixture into the dry mixture.
Drop dumplings by spoonfuls on top of stew. Cover and cook for another 10 minutes or until dumplings are done.
Sprinkle with fresh thyme to serve

About this Recipe

Main Ingredient: Lamb
Regional Style: Irish
Collection: St. Patrick's Day