This recipe is from Linda's
Irish Cookbook, modified according to her tastes (and modified a bit further by
me - just by adding more Guinness!). Adding more Guinness to the stew provides
a bit more broth and also tenderizes the meat so it is not tough. This meal is
best served with a crusty bread along side for dunking into the stew.
For the Stew:
3 lbs of stewing beef
3 tablespoons of oil
3 tablespoons of flour
1 large onion, chopped
1 large leek, chopped
3 large garlic cloves, minced
3 tablespoons tomato puree, dissolved in 5 tablespoons water
2 cans of Guinness Stout (enough to provide a broth
1 cup carrots, chopped
1 cup turnip, chopped
1 cup celery, chopped
1 cup potatoes, chopped
3 sprigs of thyme and/or rosemary
Toss beef with one tablespoon of oil. In a bowl season the flour with salt and
pepper, if desired. Add the meat and toss. Heat oil in large dutch oven or pot
and add the meat in batches, browning on all sides. Return all of the meat to
the pot and add the onions, leek, garlic and tomatoe puree. Cover and cook for
about five minutes. Pour the two cans of Guinness into the pot with the beef.
Bring to a boil and then simmer over low heat for about 45 - 60 minutes. Add the
carrots, turnip, celery, potatoes and thyme sprigs and let simmer for 60 minutes
before adding the dumplings.
For the Herbed Dumplings:
3/4 cup flour
1/2 cup butter, room temperature
2 tablespoons milk
2 medium onions, finely chopped
1 teaspoon dried parsley
1/2 teaspoon baking powder
salt and pepper
Mix all of the dry ingredients until consistency forms a crumbly texture. Add
the milk to form a stiff dough. Roll into balls, toss and roll in flour, and
then place on top of stew. Cover tightly (Linda says no peeking) for 20 minutes
before serving.