Irish Beef Stew with Herbed Dumpling
The Irish Love Their Stews
Irish beef stew with herbed dumpling is made with the ever popular stout called Guinness. This stout gives the stew a robust, hoppy flavor. You can add any variety of root vegetables you’de like. I enjoy the rich flavor that only beer can add.
You can find the Irish anytime of the week at the local pub, singing, drinking Guinness and eating the local fare. Known for their love of drinking, my family the Fahey’s drank their fair share of Guinness.
Served with your best friend and a Guinness this Irish beef stew with herbed dumpling has a rich sauce and hearty dumpling that satisfy the hungry appetite.
This Song tells what it is all about in the local Pubs of Ireland:
A long time ago, way back in history,
when all there was to drink was nothin but cups of tea.
Along came a man by the name of Charlie Mops,
and he invented a wonderful drink and he made it out of hops.
He must have been an admiral a sultan or a king,
and to his praises, we shall always sing.
Look what he has done for us he’s filled us up with cheer!
Lord bless Charlie Mops, the man who invented beer beer beer
tiddily beer beer beer.
2 Tablespoons olive oil
1 Large onion diced
8 Carrots, 1″ slices
1/4 Cup flour
3 lb. Chuck short ribs
2 Cups Irish Guinness
2 Bay leaves
1 Tablespoon dried Thyme leaves
1 cup all-purpose flour
1 1/2 Baking powder
1 1/2 Teaspoon kosher salt
1/4 Teaspoon pepper
1/4 Cup shortening
2 Tablespoons fresh parsley chopped
1/4 cup or so of milk
Preheat a large dutch oven. When the pan is hot add the olive oil. Now add the onions and carrots, saute until the have softened. Meanwhile, put the flour with some salt and pepper into a 1-gallon zip lock bag and the beef. Shake around to cover the pieces completely. Reserve the remaining flour.
Remove the onion and carrots from the dutch oven. Add another tablespoon of olive oil to the pan. Add the beef and brown on all sides. Return the onions and carrots to the pan and sprinkle the remaining flour over the top. Pour in the Guinness, add the bay leaves and thyme. Bring to a boil, cover and cook for approximately 2 hours.
To make the herbed dumplings, sift the flour, baking powder and salt into a bowl. Cut into the flour the shortening until it resembles fine cornmeal. Add the milk and stir until it forms a soft dough. Take a large spoonful of the dough and roll them into balls with your hands. Add them to the stew and cover for 30 minutes. Discard the bay leaves. Serve the stew in a deep bowl, topped with a dumpling.