Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 Servings
This spectacular recipe is what you need today, I’m telling you! Try it now and taste perfection in the comfort of your home. Enjoy!
Ingredients:
FOR THE STEW:
4 cloves garlic, minced
1 turnip, diced
2 lbs. boneless beef chuck, chopped into bite-sized pieces
3 oz. tomato paste
½ lb. cremini mushrooms, sliced (optional)
3 large carrots, chopped
¼ lb. bacon
4 sticks of celery, chopped
4 c low sodium chicken broth
Kosher salt and black pepper
1 tbsp cornstarch, or as needed
1 large onion, chopped
3 sprigs thyme
2 large potatoes or parsnips, diced
Chopped parsley
1 (12 oz) bottle Guinness
2 tbsp Worcestershire sauce
1 bay leaf
FOR THE CHEDDAR HERB DUMPLINGS:
3/4 c shredded Irish sharp cheddar
2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped
1 ½ c self-rising flour
2/3 c milk
1/3 c shortening
1/2 tsp garlic powder
Directions:
1. Place a large heat-proof pot on the stove and turn the heat to medium.
2. Add the bacon, then cook until crispy. Transfer onto a clean plate and crumble into small pieces.
3. Sprinkle salt and pepper over the beef.
4. Add the beef into the pot with the bacon grease, then cook each side until brown. Transfer onto a clean plate.
5. Add celery, onion, and carrots into the same pot. Sauté until soft. Add more oil if needed.
6. Add the garlic, then sauté until aromatic. Add the tomato paste, then cook for a minute to remove the raw taste.
7. Add the Worcestershire sauce and Guinness, then stir until well blended. Simmer the mixture for a few minutes. Don’t forget to scrape the bottom of the pot to get the browned bits.
8. Put the beef back into the pot together with the chicken broth. Stir until well mixed.
9. Add the thyme and bay leaf, then cover the pot. Simmer everything for about 1 1/2 hours.
10. Add the turnip and potatoes, then cook for about an hour or until fork-tender.
11. Discard the bay leaf and thyme. Add slurry if the texture of the stew is too thin. Add mushrooms if you like and cook for 10 minutes.
12. Prepare the oven and preheat to 350 degrees C or 175 degrees C.
13. In a mixing bowl, add garlic powder and flour. Whisk until well mixed.
14. Add the shortening and mix until it turns into coarse crumbs.
15. Add the milk and cheddar cheese, then stir until well mixed.
16. Form small balls out of the mixture.
17. Bake for 30 to 40 minutes or until done.
18. Sprinkle freshly chopped parsley on top to garnish.
19. Serve and enjoy!
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