Jamie Oliver - Beef and Guinness Stew With Dumplings

Name: Jamie Oliver - Beef and Guinness Stew With Dumplings
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs stewing beef, diced; 1 onion, chopped; 4 garlic cloves, minced; 3 stalks celery, chopped; 4 ounces button mushrooms, chopped; 4 bay leaves; 1 teaspoon thyme; 1 tablespoon tomato paste; 1 (15 ounce) can Guinness stout; 3 1/2 cups beef broth; 1 1/2 tablespoons flour; 2 1/2 cups flour; 3 1/2 teaspoons baking powder; 10 tablespoons cold butter; 3 ounces cheddar cheese; 1/4 teaspoon nutmeg; 1/2 cup milk

Submitted by Chesska

"There really is nothing like a rich, meaty stew with fluffy dumplings to bring you comfort on a cold winter’s day. The cooking time is long, but is absolutely worth it!!"

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photo by Anonymous

Ready In:: 2hrs 45mins
Ingredients:: 17
Serves:: 4-6

ingredients

Stew
2 lbs stewing beef, diced
1 onion, chopped
4 garlic cloves, minced
3 stalks celery, chopped
4 ounces button mushrooms, chopped
4 bay leaves
1 teaspoon thyme
1 tablespoon tomato paste
1 (15 ounce) can Guinness stout
3 ¹⁄₂ cups beef broth
1 ¹⁄₂ tablespoons flour
Dumplings
2 ¹⁄₂ cups flour
3 ¹⁄₂ teaspoons baking powder
10 tablespoons cold butter
3 ounces cheddar cheese
¹⁄₄ teaspoon nutmeg
¹⁄₂ cup milk

directions

Pre-heat the oven to 350°F.
In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

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Reviews

Recipe worked perfectly for me! I even add some potatoes and carrots. Love the depth of flavour that the Guinness adds. The dumplings didn't fall apart. I've made this recipe multiple times with much success!

Kaela K.
Loved it . Made dumplings the original way with suet and flour though. But the stew was fantastic. Served with potatoes carrots and broccoli on the side .

Tineke D.
I am from Carrickfergus in the North of Ireland and this is the best tasting stew I have ever tasted. I add some rosemary to punch it up. But what a fantastic basic reciepy thank you Jamie.

davyhneill
I made this a couple of years ago, exactly as written, and it was absolutely delicious. It's on the menu for tomorrow and I highly recommend it.! Thanks Jamie for a delicious stew!

mmclaughlin
Why cant he try to be originial for a change..There never was, there never could be and there never should be cheddar in dumpling..Stick with the old fashion game plan please so we can pass it on to our sibblings the way it should be made..

kookabura320