Beef and Stout Stew with Herb Dumplings

Kristin D


** For those that do not know, Suet is raw beef or mutton fat.

With my father being Irish, I learned early on that not every St. Paddy's Day we HAD to have corned beef and cabbage.

In the spirit of the upcoming holiday, I will be posting this recipe along with others to use as alternatives for those of us who aren't huge fans of the traditional dishes. :)


★★★★★ 3 votes

20 Min
8 Hr


  • STEW

  • 2 Tbsp
    sunflower oil
  • 2 large
    yellow onions; thinly sliced
  • 8
    carrots; sliced
  • 1/4 c
    all purpose flour
  • 3 lb
    chuck short ribs or center cut beef shanks; cut into cubes (if these are a bit spendy, you can also use regular stew meat)
  • 2 c
    stout (i usually use guinness; if you want to use less beer but with more stout flavor, use guinness extra stout, but cut the measurement down to 1/2 or 1 cup)
  • 2 tsp
    firmly packed brown sugar
  • 2
    bay leaves
  • 1 Tbsp
    chopped fresh thyme
  • ·
    salt and pepper

  • 1 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    shredded suet** (if you would prefer or would like something more cost efficient, regular shortening will work just as well)
  • 2 Tbsp
    chopped, fresh parsley, plus extra for garnish
  • 1/4 c

How to Make Beef and Stout Stew with Herb Dumplings


  1. Preheat oven to 225 F. Heat oil in a flameproof casserole dish or dutch oven. Add carrots and onions and cook over low heat, stirring occasionally, for 5 minutes, or until onions are softened.
    Meanwhile, put flour into a big Ziploc bag. Season well with salt and pepper. Add beef and shake well to coat. Do this in batches if necessary.
    Reserve any remaining seasoned flour for later.
  2. Remove onions and carrots from your cooking dish with a slotted spoon and place in a bowl. Set aside for later. Add beef to your dish, in batches, and cook, stirring frequently, until browned all over. Once finished, return all meat, onions and carrots to the dish and sprinkle in the reserved flour. Pour in your stout and add sugar, bay leaves and thyme. Bring to a boil on the stove. Cover and cook in preheated oven for 7-8 hours.
  3. To make your dumplings, sift your flour, baking powder and salt together into a large bowl. Stir in your suet or shortening, parsley and add just enough water to make a soft dough. (If dough is too sticky, add a sprinkle of flour. If dough is to solid, add a touch of water.)
    Shape dough into balls in the palms of your hands. Add to your casserole or dutch oven, then return to the oven for about 30-35 minutes.
    Remove and discard the bay leaves.
    Serve immediately, sprinkled with parsley.

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