Jamie Oliver Beef and Guinness Stew with Dumplings
Rich, hearty, and brimming with robust flavors, Jamie Oliver's Beef and Guinness Stew with Dumplings is the ultimate comfort food for any chilly evening. Featuring tender chunks of stewing beef slow-cooked in a rich, Guinness-infused gravy with aromatic vegetables and fresh herbs, this one-pot wonder is elevated with the addition of fluffy, homemade dumplings that soak up every drop of the savory sauce. Perfectly balanced with the natural sweetness of caramelized onions and the deep, malty notes of stout beer, this recipe combines classic Irish flair with Jamie's signature rustic simplicity. Serve this crowd-pleasing dish straight from the oven, garnished with a sprinkle of fresh parsley, for a cozy and satisfying meal that's guaranteed to impress. Ideal for Sunday dinners or special occasions, this stew is a true celebration of bold flavors and hearty textures.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds stewing beef (e.g., chuck steak)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large onions, finely chopped
- 4 carrots, peeled and chopped into chunks
- 3 celery stalks, chopped into chunks
- 4 garlic cloves, minced
- 1.5 cups Guinness or other stout beer
- 2 cups beef stock
- 1 tablespoon tomato paste
- 4 fresh thyme sprigs
- 2 bay leaves
- 1.5 cups self-rising flour (for dumplings)
- 3 ounces suet or cold grated unsalted butter (for dumplings)
- 2 tablespoons fresh parsley, roughly chopped (for dumplings)
- 7 tablespoons cold water (for dumplings)
- 0.25 teaspoon salt (for dumplings)
Instructions
Preheat your oven to 325°F (160°C).
In a large bowl, toss the stewing beef with the all-purpose flour, salt, and black pepper until evenly coated.
Heat the olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, cooking each side for about 3–4 minutes until golden. Remove the beef and set aside.
Lower the heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for 8–10 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the tomato paste and cook for 1–2 minutes before returning the browned beef to the pot.
Pour in the Guinness and deglaze the pot, scraping up any browned bits from the bottom.
Add the beef stock, thyme sprigs, and bay leaves. Stir well to combine and bring to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 hours, stirring halfway through, until the beef is tender and the sauce has thickened.
While the stew is cooking, prepare the dumplings. In a mixing bowl, combine the self-rising flour, suet or grated butter, fresh parsley, and salt. Gradually add the cold water, mixing until a soft dough forms.
Divide the dough into 12 evenly sized balls and set them aside.
After 2.5 hours of cooking, carefully remove the pot from the oven and uncover it. Remove the thyme sprigs and bay leaves.
Place the dumplings gently on top of the stew, leaving space between them to expand. Replace the lid and return the pot to the oven for another 20 minutes, allowing the dumplings to cook and rise.
After 20 minutes, remove the lid and cook for an additional 10 minutes to brown the tops of the dumplings slightly.
Remove the stew from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
