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Tasty Beef Stew And Dumplings taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Guinness Beef Stew with Cheddar Herb Dumplings

A hearty pressure cooker stew with tender beef, rich Guinness-infused broth, and fluffy cheddar herb dumplings — comfort food at its finest!
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 520 kcal

Equipment

  • 1 Pressure cooker
  • 1 Mixing bowl
  • 1 Slotted spoon

Ingredients
  

Main Ingredients

  • 0.5 lb Bacon
  • 2 lb Boneless beef chuck cut into bite-sized pieces
  • Kosher salt to taste
  • Black pepper to taste
  • 4 sticks Celery chopped
  • 3 Carrots large, chopped
  • 1 Onion large, chopped
  • 4 cloves Garlic minced
  • 2 Potatoes or parsnips diced
  • 1 Turnip diced
  • 3 oz Tomato paste
  • 12 oz Guinness beer
  • 4 cups Low sodium chicken broth
  • 2 tablespoon Worcestershire sauce
  • 1 Bay leaf
  • 3 sprigs Thyme
  • 1 tablespoon Cornstarch optional, for thickening
  • 0.5 lb Cremini mushrooms sliced (optional)
  • 1.5 cups Self-rising flour
  • 0.5 teaspoon Garlic powder
  • 0.33 cup Shortening
  • 0.75 cup Shredded Irish sharp cheddar
  • 0.66 cup Milk
  • 2 tablespoon Mixed fresh herbs chopped (parsley, chives, thyme)

Instructions
 

Instructions

  • Cook bacon in a pressure cooker or Dutch oven over medium heat until crispy. Remove and set aside.
  • Season beef with salt and pepper, then brown in batches until golden on all sides. Set aside with bacon.
  • Add celery, carrots, onion, and garlic to the pot. Sauté until softened, about 5–7 minutes.
  • Stir in tomato paste and cook for 2 minutes until combined and rich in color.
  • Return beef and bacon to pot along with potatoes, parsnips, and turnip. Add chicken broth, Guinness, Worcestershire, bay leaf and thyme.
  • Seal pressure cooker and cook for 45 minutes at high pressure. Use quick release when done.
  • In the meantime, mix dumpling dough using self-rising flour, garlic powder, shortening, cheddar, milk and chopped herbs.
  • Spoon dumpling dough on top of stew, reseal lid and pressure cook for 20–25 minutes until dumplings are cooked through and fluffy.
  • Serve hot and enjoy the cozy comfort of this hearty stew.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days or freeze for longer storage. Reheat gently with extra broth if needed.