Tender Irish Stew with Cheddar Dumplings

I grew up watching a pot of stew bubble gently on the stove while the house filled with the smell of caramelized onions and slow-cooked beef. This Tender Irish Stew with Cheddar Dumplings is that same kind of comfort—hearty meat and vegetables in a rich broth, finished with pillowy dumplings studded with sharp cheddar. People make this for chilly evenings, family dinners, or anytime you need something that feels like a warm hug on a plate. The combination of tender stewing beef and cheesy dumplings is what sets this dish apart from a basic stew: it’s both rustic and indulgent.

If you enjoy bold comfort dishes with a cheesy twist, you might also like buffalo chicken dip with cottage cheese, which leans into tangy, creamy flavors rather than slow-simmered richness.

Why you’ll love this dish

This stew is a weeknight-worthy showstopper. It uses inexpensive stewing beef that becomes melt-in-your-mouth tender after a long simmer, and the dumplings make the meal feel special without extra fuss. It’s crowd-pleasing (kids usually love the dumplings), fridge-friendly for leftovers, and naturally one-pot for easier cleanup. Make it when you want a filling family dinner, to impress visiting friends, or as a cozy meal for St. Patrick’s Day without needing whiskey or complicated techniques.

“A cozy, cheesy take on a classic—comfort food with a clever twist.”

Step-by-step overview

Before you begin, here’s how this comes together at a glance:

• Brown the stewing beef to develop deep flavor.
• Sauté onions and garlic, then add tomato paste and beef broth for a savory base.
• Simmer the beef low and slow until tender (about 1.5 hours).
• Add carrots and potatoes and cook until soft.
• Whip up a quick dumpling batter with flour, baking powder, cheddar, butter, and milk.
• Spoon dumplings onto the simmering stew for the final 15 minutes so they steam fluffy on top.

This recipe is forgiving: if the stew is thicker or thinner than you like, adjust the broth at the end. The dumplings don’t need to be perfectly shaped; rustic spoonfuls are part of the charm.

What you’ll need

• 1.5 lbs stewing beef, cut into chunks
• 4 cups beef broth
• 4 large carrots, sliced
• 3 large potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon parsley
• Salt and pepper to taste

For the cheddar dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup butter, melted
• 1/2 cup milk

Substitutions/notes: Use boneless lamb shoulder instead of beef for a more traditional Irish flavor. Swap olive oil for butter if you want a richer base. For dairy-free dumplings, use a vegan butter and dairy-free cheddar alternative—texture will vary.

Step-by-step instructions

1. Heat the 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the stewing beef in batches and brown on all sides; don’t crowd the pan. Remove and set aside.
3. Add the chopped onion and minced garlic to the pot. Sauté 2–3 minutes until softened and fragrant.
4. Stir in the tablespoon of tomato paste and cook for a minute to deepen the flavor.
5. Return the browned beef to the pot. Pour in the 4 cups of beef broth. Add the thyme, parsley, salt, and pepper. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer gently for about 1.5 hours, or until the beef is tender.
7. Add the sliced carrots and diced potatoes. Cover and cook another 30 minutes, or until the vegetables are tender.
8. While the stew finishes, make the dumplings: in a bowl mix 1 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Stir in 1/2 cup shredded cheddar. Add the 1/4 cup melted butter and 1/2 cup milk; stir just until combined—do not overmix.
9. Drop spoonfuls of the dumpling batter on top of the simmering stew during the last 15 minutes of cooking. Cover and cook until dumplings are fluffy and cooked through.
10. Taste and adjust seasoning, then serve hot. Enjoy the combination of tender beef, soft veggies, and cheesy dumplings.

Best ways to enjoy it

Serve bowls of stew with a spoonful of dumpling atop each portion. Pair with:

• A slab of warm soda bread or crusty baguette to mop up the broth.
• A simple green salad dressed with lemon vinaigrette to cut the richness.
• A pint of Irish stout if you want to echo traditional flavors.

For a casual party, keep stew warm in a slow cooker and let guests spoon dumplings over their serving. If you want lighter sides, steamed greens like kale or cabbage complement the hearty stew. And if you want another crowd-pleasing dip to serve before or after, try this buffalo chicken dip with cottage cheese for contrast—its bright tang plays well against the stew’s depth.

Storage and reheating tips

• Refrigerator: Cool to room temperature, then store in airtight containers for up to 3–4 days.
• Freezer: Freeze the stew (without dumplings) in airtight containers for up to 3 months. Dumplings freeze poorly—recreate them fresh when reheating.
• Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low heat until simmering, or microwave in short bursts stirring between intervals. Always reheat until the stew reaches 165°F (74°C) for safety.
• Food safety: Don’t leave stew at room temperature for more than 2 hours. When cooling then freezing, divide into shallower containers for faster, safer chilling.

Pro chef tips

• Brown the meat well: A good sear creates caramelized bits (fond) that give the broth more depth. Work in batches so pieces brown rather than steam.
• Layer flavors: Cook the tomato paste a minute with the onions to remove raw taste. Deglaze the pot with a splash of broth to lift browned bits into the stew.
• Dumpling texture: Stir dumpling batter gently—overmixing will make them tough. Use a cookie scoop or two spoons to form rough mounds that steam into tender pillows.
• Thickness control: If the stew is too thin at the end, simmer uncovered to reduce, or whisk a tablespoon of flour with cold water and stir in to thicken. If too thick, add hot broth to loosen.
• Time-saver: Use pre-cut stew beef and frozen chopped veg to shave prep time; adjust simmering as needed.

Creative twists

• Guinness variation: Add 1 cup stout in place of 1 cup beef broth for a deeply flavored, malty stew. (If you try that, enjoy the extra depth but note slight bitterness.)
• Herb-cheese dumplings: Fold chopped chives or parsley into the dumpling batter for fresh herb notes.
• Gluten-free: Use a 1:1 gluten-free flour blend and check baking powder is gluten-free. Dumplings may be a touch denser.
• Vegetarian swap: Replace beef with large mushroom chunks and vegetable broth; add firm tofu or seitan for extra protein if desired.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes. Simmering takes roughly 1.5–2 hours total, plus 15 minutes for dumplings—plan about 2 hours.

Q: Can I use lamb instead of beef?
A: Yes. Lamb shoulder or neck works well and gives a more traditional Irish profile. Cook times are similar; just trim excess fat if needed.

Q: Can I make the dumplings ahead of time?
A: Not recommended. Dumplings are best dropped fresh onto hot stew so they steam fluffy. You can prepare the dry ingredients in advance, then mix with butter and milk just before adding.

Q: Is there a way to cook this in a slow cooker or Instant Pot?
A: Slow cooker: brown meat first, then transfer everything to the slow cooker and cook on low 6–8 hours; add dumplings in the last 30 minutes (they’ll steam but texture varies). Instant Pot: brown meat using Sauté, add broth and seasonings, pressure cook 35 minutes, natural release, then add veg and pressure cook 5–7 minutes; add dumplings and use the pot to steam them—watch carefully to avoid scorching.

Q: How do I make this gluten-free or dairy-free?
A: For gluten-free dumplings, use a 1:1 gluten-free flour blend and gluten-free baking powder. For dairy-free dumplings, use melted dairy-free butter and a non-dairy milk; use a plant-based cheddar alternative if desired.

Conclusion

If you want a richer, boozier spin on beef stew with cheddar-topped dumplings, try this version of Guinness Beef Stew with Cheddar Herb Dumplings for inspiration—its stout-infused broth highlights the same cozy, cheesy pairing in a bold way.

Tender Irish Stew with Cheddar Dumplings

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• Author: amir_hassan
• Total Time: 150 minutes
• Yield: 6 servings
• Diet: Gluten-Free Option

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Description

A cozy, cheesy take on a classic Irish stew featuring tender beef and fluffy dumplings, perfect for chilly evenings.

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Ingredients

• 1.5 lbs stewing beef, cut into chunks
• 4 cups beef broth
• 4 large carrots, sliced
• 3 large potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon parsley
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup butter, melted
• 1/2 cup milk

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Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the stewing beef in batches and brown on all sides; don’t crowd the pan. Remove and set aside.
3. Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes until softened and fragrant.
4. Stir in the tablespoon of tomato paste and cook for a minute to deepen the flavor.
5. Return the browned beef to the pot. Pour in the beef broth. Add thyme, parsley, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for about 1.5 hours, until the beef is tender.
7. Add sliced carrots and diced potatoes. Cover and cook another 30 minutes, until the vegetables are tender.
8. For the dumplings, mix flour, baking powder, and salt in a bowl. Stir in shredded cheddar, melted butter, and milk until just combined.
9. Drop spoonfuls of dumpling batter on top of the simmering stew during the last 15 minutes of cooking. Cover and cook until the dumplings are fluffy and cooked through.
10. Taste and adjust seasoning, then serve hot.

Notes

This stew is forgiving; adjust the broth at the end if it’s too thick or thin. Dumplings can be made fresh for best texture.

• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish