Beef & Guinness Stew with Dumplings

Episode 36 - Beef & Guinness Stew with Dumplings


  • 1 kg Stewing steak (chunks)
  • 2 medium Onions
  • 2 large Carrots
  • 4 medium Potatoes
  • 1 small bottle of Guinness Stout
  • Gravox – 1 jug made up previously
  • 1 cup Plain flour
  • Olive Oil
  • Salt & Pepper
  • Extra Water
  • Nice crusty bread to serve Dumpling Mix:
  • 225g Self Raising Flour
  • 115g Real Butter
  • Salt & Pepper
  • Water


  1. Pre-heat the oven to 200°C. Season the beef with salt & pepper and sprinkle with flour until well coated.
  2. Heat up a frying pan with a little olive oil and fry the beef in two batches, until nice and brown.
  3. Transfer the meat into an oven proof casserole dish.
  4. Cook the onion in the frying pan until translucent. Add to casserole dish along with your carrots and potatoes.
  5. Season with a little more salt and pepper. Mix up some gravy, add this to your dish along with the bottle of Guinness, stir around till well coated, add more water if required. (Everything must be submerged in juices)
  6. Put into an oven set timer to 1hr and 30mins.
  7. Prepare dumpling mixture. In a blender or using your fingers combine flour, butter, salt and pepper till you have a breadcrumb consistency, then add just a little bit of water to make a dough that isn’t sticky.
  8. Divide the mixture into ping pong sized balls.
  9. Once the time has gone off after the 1hr 30mins, add your dumplings into the dish placing them on top and dunking them into juices.
  10. Turn up the heat to 220°C and cook the dish for a further 30 – 40 minutes.
  11. Serve with crusty bread.