Guinness Beef Stew with Herb Dumplings


Brewed and consumed around the globe, one can hardly call Guinness solely an Irish beer anymore, but as the originators,  props are owed  to the Motherland, where Arthur Guinness first crafted this divine, hearty stout.

Paired with beef, Guinness adds a tangy zip that will will have you belting out a chorus of “Molly Malone ” before it even hits your plate.

Guinness Beef Stew with Herb Dumplings 
by Barb Webb

  • 2 tbsp EVOO
  • 2 Onions (sliced)
  • 1 small bag of Baby Carrots
  • ¼ cup All-Purpose Flour
  • 3 pounds Beef Chuck Ribs (cut into cubes)
  • 2 cups Guinness Draft
  • 2 tsp Brown Sugar
  • 2 Bay Leaves
  • 1 tsp Fresh Thyme (chopped)
  • 1 tsp Salt 1 tsp Pepper
  • 1 tsp Parsley
  • 10 Frozen Country-Style Biscuits (or if you are feeling ambitious, whip up a batch of scratch country-style biscuits)

Preheat the oven to 325 degrees.

In a cast iron Dutch oven (or casserole dish,) add EVOO, onions, carrots. Sauté over a low heat until onions are softened.

In a large plastic storage bag, add flour, salt, and pepper. Shake gently to mix. Add a batch of beef (about a handful) to the bag and shake to coat beef. Remove 1 batch, set aside, and repeat until all beef is coated in flour. Reserve remaining flour.

Set aside softened onions and carrots (on a plate or bowl) and cook first batch of beef in Dutch oven over a medium flame, stirring, until beef is browned on all sides. Remove, set aside, and repeat process with next batch until all beef is browned.

Return browned beef, carrots, and onions to the Dutch oven. Add Guinness, remaining reserved flour, brown sugar, bay leaves, and thyme. Stir. Bring to a boil, then place cover on Dutch oven, remove from the stovetop and place onto center rack in oven. Cook for 1 hour 45 minutes. After placing beef in oven, begin defrosting the country-style biscuits (in a single layer) on a plate in the refrigerator.

After the 1 hour and 45 minute bake time is over, remove Dutch oven lid and add biscuits to the top of the beef casserole. Sprinkle parsley on top of the biscuits. Keep the lid off the Dutch oven and bake for an additional 30 minutes, or until biscuit tops are lightly browned. Remove bay leaves from beef in stout, serve and enjoy!



About Barb Webb

Former bartender turned organic home living expert. Foodista, lover of dogs, kids, and simple, delicious cooking. Will travel for wine. Find her regularly on, or touring the country on the hunt for the next hot restaurant or food trend. Tweet to her at @ruralmoms. If you'd like your brand, event, or business considered for an editorial or upcoming feature, contact us

Speak Your Mind