Looking to whip up the perfect hearty Irish Guiness beef stew for a St. Patrick’s Day feast? Look no further than this traditional Guinness beef stew recipe! St. Paddy’s Day is that one magical day a year when everyone gets to claim a little Irish spirit—even if it’s just for 24 hours. In my case, though, it’s the real deal; with Irish roots on my father’s side, this heartwarming stew is practically in my DNA. It’s no surprise it’s a staple in our household. My partner, Bonesy, loves it so much we make it at least once a month all fall and winter long. Honestly, it’s comfort in a bowl—rich, savory, and oh-so-satisfying. And those tasty, easy cheddar dumplings? They cook right in the stew at the end, making this a one-pot wonder you’ll want to keep in your rotation.
Why This Stew Works
This isn’t just any beef stew—it’s got that deep, malty kick from Guinness, a touch of Worcestershire for umami, and a veggie-packed base that simmers low and slow until the beef is melt-in-your-mouth tender. The dumplings, loaded with sharp cheddar and fresh parsley, puff up in the pot, soaking up all that flavorful broth. No suet? No problem—I’ve swapped it out for butter (garlic butter, in my case!) to keep things simple and just as delicious.
This time around, I got a little ahead of myself— we’ll call it a “silly pants” moment. After browning the beef and sautéing the veggies, I tossed everything into the pot (potatoes, turnips, parsnips, mushrooms, you name it!) way earlier than planned. Panic set in—would the beef stay tender? Would the potatoes turn to mush? But with a low, slow finish in the oven, it all came together beautifully. That’s the magic of this recipe—it’s forgiving, flexible, and still delivers that cozy Irish hug we all need.
Serving It Up
Serve this stew piping hot, straight from the pot, with the dumplings proudly perched on top. Pair it with a pint of Guinness (naturally) or some crusty bread to sop up every last drop. It’s perfect for a St. Paddy’s Day crowd—or a chilly night when you just want to feel warm and loved.
The Recipe: Double-Batch Guinness Beef Stew with Cheddar Dumplings
Since I’m known for feeding an army (or at least a very hungry family), this is a double-batch recipe—enough for two pots or plenty of leftovers. Scale it down by half to make one pot if you’re not as ambitious!
For the Stew:
Ingredients (for a double-batch reduce by half if making one pot)
- 6 slices bacon, chopped
- 3 lbs beef chuck, cut into 1-inch cubes
- 2 large onions, chopped
- 4 celery stalks, chopped
- 4 carrots, chopped
- 4 tbsp tomato paste
- 4 garlic cloves, minced
- 2 bottles (24 oz total) Guinness stout
- 4 tbsp Worcestershire sauce
- 8 cups chicken stock (plus extra if needed)
- 5 medium potatoes, cubed
- 2 turnips, cubed
- 2 parsnips, cubed
- 16 oz mushrooms, sliced
For the Cheddar Dumplings:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt (adjust if your butter’s super salty)
- 1/2 tsp black pepper (optional)
- 1/4 cup (4 tbsp) garlic butter (or regular unsalted butter)
- 2 tbsp salted butter, softened
- 1 cup (100g) grated cheddar cheese
- 4 tbsp finely chopped fresh Italian parsley
- 2/3 cup (160ml) cold milk (plus a splash if needed)
Instructions
1 Cook the Bacon:
In a large pot (or two if doubling up), cook the chopped bacon over medium heat until crispy. Remove to a plate, leaving the fat behind.
2 Brown the Beef: Season the beef cubes with salt and pepper. In batches, brown them in the bacon fat over medium-high heat, then set aside with the bacon.
3 Sauté the Veggies: In the same pot, sauté the onions, celery, and carrots until softened, about 5-7 minutes. Stir in the tomato paste and garlic, cooking for another minute.
4 Build the Stew: Pour in the Guinness, Worcestershire, and chicken stock. Add the beef back in—along with the potatoes, turnips, parsnips, and mushrooms (yep, I went all-in here!). Bring to a boil, then reduce to a simmer.
5 Low and Slow: Preheat your oven to 300°F (150°C). Cover the pot(s) and transfer to the oven. Cook for 2-3 hours, checking at 2 hours—the beef should be tender. Add more stock if it looks dry.
6 Make the Dumplings: In a bowl, whisk flour, baking powder, salt, and pepper. Rub in the garlic butter and salted butter until crumbly. Stir in cheddar and parsley, then add milk to form a soft dough. It should look like a shaggy dough! Shape into golf-ball-sized balls.
7 Finish with Dumplings: At the 2-hour mark, remove the pot(s) from the oven. Add the bacon back in, place the dumplings on top evenly spaced around the perimeter with one in the center of the pot, cover, and return to the oven for 20-25 minutes or until the dumplings are puffed and cooked through.
8 Serve: Ladle into bowls, making sure everyone gets a dumpling (or two!). Enjoy with Guinness or bread or both! Heck it’s your stew enjoy it any way ya like. By the way….. left overs are even better, seriously and don’t ask me why, but this stew is even better the next day!
Optional Garnish: Garnish with fresh parsley.
Enjoy my foodie friends and happy st-paddy’s day to you and your near and dear. If you’re enjoying this on a day that is not st – paddy’s, good on ya, I promise you will not be let down.
