Description
A cozy, cheesy take on a classic Irish stew featuring tender beef and fluffy dumplings, perfect for chilly evenings.
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
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the stewing beef in batches and brown on all sides; don’t crowd the pan. Remove and set aside.
- Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes until softened and fragrant.
- Stir in the tablespoon of tomato paste and cook for a minute to deepen the flavor.
- Return the browned beef to the pot. Pour in the beef broth. Add thyme, parsley, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 1.5 hours, until the beef is tender.
- Add sliced carrots and diced potatoes. Cover and cook another 30 minutes, until the vegetables are tender.
- For the dumplings, mix flour, baking powder, and salt in a bowl. Stir in shredded cheddar, melted butter, and milk until just combined.
- 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.
- 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