Guinness Beef Stew with Parsnips and Turnips Served with Cheddar Herb Dumplings

Happy St. Patrick’s Day with a slightly different version of Guinness Beef Stew! This year’s version includes some wonderful parsnips, turnips, and raisins adding a nice sweet undertone! Before adding the vegetables to the stew, I roasted them in the oven to bring out their flavors – the house smelled wonderful with so many aromas!

Guinness Beef Stew with Turnips and Parnsips cheddar herb dumplings plated

If you do not like Guinness you may wonder if the Guinness overpowers this stew. Personally I do not care for beer (any beer) but this is a very nice broth. The combination of Guinness Stout, beef broth, and worcestershire sauce blends together nicely! Depending upon your preference of beef ratio to vegetables stay at the lower end of the vegetable measurements within this recipe for a more beef based stew.

Guinness Beef Stew with Turnips and Parnsips cheddar herb dumplings closeup

This year’s Guinness Beef Stew has the dumplings made as part of the stew instead of baked in the oven. It does make a nice presentation if you are formally serving this stew. Do you have a preference between dumplings and biscuits? Personally I like them baked so they are a bit crunchy and not soggy on the bottom – plus they have the lighter texture from baking. The below picture is before the dumplings were steamed.

Guinness Beef Stew with Turnips and Parnsips cheddar herb dumplings before steaming

For previous years versions click here and here. And if you have some extra Guinness try out these Guinness Chocolate Cupcakes.

I hope everyone has a wonderful St. Patrick’s Day!!

Guinness Beef Stew Ingredients
Canola oil
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 large sweet onion, diced
1/2 cup celery, sliced
2 tbsp tomato paste
4 cups fat-free, lower-sodium beef broth
2 tbsp Worcestershire sauce
1 (11.2-ounce) bottle Guinness Stout
1 bay leaf

Vegetable Ingredients
1 1/2 to 2 cups carrots, sliced
1 1/2 to 2 cups parsnip, chopped
1 to 1 ½ cup peeled turnip, chopped
2 tbsp raisins
Salt and black pepper, freshly ground
2 tbsp finely chopped fresh flat-leaf parsley

Cheddar Herb Dumplings Ingredients
1 ½ cups flour
¾ tsp salt
2 ½ tsp baking powder
½ tsp garlic powder
½ cup shredded sharp cheddar
⅔ cup milk, skim
1-2 tbsp finely chopped fresh flat-leaf parsley

Preparation
Add canola oil in a Dutch oven and heat over medium-high heat. Add beef to pan and brown on all sides. Remove beef from pan with a slotted spoon.

Add onion and celery to pan; cook for a few minutes or until tender, stirring occasionally. Stir in tomato paste, worcestershire sauce, beef broth, Guinness Stout, and bay leaf scraping pan to loosen browned bits.

Return meat to pan and simmer for about an hour. Optional: In another pan or in the oven, caramelize the vegetables before adding to the pot with the beef. Stir in remaining ingredients, and simmer for about 30-minutes.

Stir together the Cheddar Herb Dumplings ingredients. Make small balls with the dough and add them to the stew. Cover and cook on medium-low for about 25- to 30-minutes, or until dumplings are firm.

Garnish the Guinness Beef Stew with more parsley and serve! A glass of red wine would also be a good compliment to this dish!

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