Irish Beef Stew with Guinness & Cheddar Cheese Dumplings - Culinary Haven

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

beef chuck

🥗Healthier: lean beef

💰Cheaper: stewing beef

Stewing beef is often less expensive and still tender when cooked long.

Preheat a shallow cast-iron casserole pan until hot.

Add 1 tablespoon of rapeseed oil to the pan.

Add chopped bacon to the pan and cook until it renders fat.

Season the beef cubes with salt, black pepper, and thyme.

Brown the beef in the rendered bacon fat until golden on all sides.

Remove the bacon and beef from the pan once browned.

Add 2 tablespoons (30 grams) of butter to the pan and sauté the onions until softened.

Chop celery and carrots into manageable pieces and add to the onions.

Cook the vegetables for a couple of minutes, stirring occasionally.

Add 4 cups of beef stock and 2 tablespoons of Worcestershire sauce to the pan.

Return the beef to the pan, stir, bring to a boil, then cover and cook on low heat for 1 hour, leaving the lid slightly open.

Chop mushrooms and prepare to add them after the initial cooking time.

After 1 hour, check the beef and add the mushrooms to the pot, stirring to combine.

Cover and simmer for an additional 10 minutes.

Prepare the dumpling dough using a food processor: combine 2 cups of self-rising flour, 30 grams of butter, and 30 grams of shortening until it resembles breadcrumbs.

Transfer the mixture to a bowl and add 1 cup of grated cheddar cheese, 1 teaspoon of dried mustard, and 250 ml of butter, mixing until combined.

Shape the dumplings into walnut-sized pieces, wetting hands to make it easier.

Place the dumplings on top of the stew.

Transfer the casserole to a preheated oven at 180 degrees Celsius for 20 minutes uncovered.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens