Description
This homemade Irish-style stew with cheddar dumplings is rich, hearty, and deeply comforting. Tender beef simmers with vegetables in a savory broth, then is topped with fluffy cheddar dumplings for a complete one-pot meal.
Ingredients
- For the stew
- 3 lb chuck roast, cut into cubes
- 1/3 cup olive oil
- 2 onions, diced
- 1 tbsp thyme
- 1 tbsp rosemary
- 6 garlic cloves
- 3 tbsp tomato paste
- 2 cups non-alcoholic dark beer OR beef broth + 1 tbsp molasses
- 6 cups beef stock (halal)
- 2 bay leaves
- 6 carrots, sliced
- 3 potatoes, chopped
- 3 celery stalks
- 2 cups mushrooms
- 1/2 tsp black pepper
- For the dumplings
- 2 cups Bisquick
- 1 tsp garlic powder
- 2 cups cheddar cheese, shredded
- 1/4 cup chives
- 3/4 cup milk
Instructions
- Pat beef dry, season, and brown in olive oil in batches until deeply caramelized.
- Sauté onions in the same pot until soft, then add garlic, herbs, and tomato paste. Cook until fragrant.
- Deglaze with 1 cup of broth mixture, scraping browned bits from the bottom.
- Return beef to pot, add remaining stock and bay leaves. Simmer covered at 160°C (325°F) for 1.5 hours.
- Add carrots, potatoes, celery, mushrooms, and remaining liquid. Cook another 1.5 hours until tender.
- Bring stew to a gentle simmer on stovetop.
- Mix dumpling ingredients into a thick dough.
- Drop spoonfuls of dough onto simmering stew, cover, and cook 10 minutes without lifting lid.
- Uncover and cook 10 more minutes until dumplings are set.
- Rest 15–30 minutes before serving.
Notes
- Use non-alcoholic beer or broth + molasses for halal adaptation.
- Do not lift lid while dumplings steam.
- Freshly shredded cheddar melts best.
- Stew thickens as it rests.
- Prep Time: 1 hour 30 minutes
- Cook Time: 3 hours 5 minutes
- Category: Main Course, Stew
- Method: Braise, Bake
- Cuisine: Irish