Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 Servings
Grace your dining table with the best dish today! This delicious comfort food will surely win the hearts of everyone!
Ingredients:
FOR THE STEW:
½ lb. cremini mushrooms, sliced (optional)
4 cloves garlic, minced
1 large onion, chopped
1 turnip, diced
4 c low sodium chicken broth
4 sticks of celery, chopped
1 (12 oz) bottle Guinness
3 oz. tomato paste
3 sprigs thyme
1 tbsp cornstarch, or as needed
2 large potatoes or parsnips, diced
¼ lb. bacon
2 tbsp Worcestershire sauce
1 bay leaf
2 lbs. boneless beef chuck, chopped into bite-sized pieces
Kosher salt and black pepper
Chopped parsley
3 large carrots, chopped
FOR THE CHEDDAR HERB DUMPLINGS:
1/2 tsp garlic powder
2/3 c milk
1 ½ c self-rising flour
3/4 c shredded Irish sharp cheddar
1/3 c shortening
2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped
Directions:
Place a large oven-proof pot on the stove and turn the heat to medium.
Add the bacon, then cook until crispy and brown. Transfer onto a clean plate, then crumble into small pieces.
Sprinkle salt and pepper over the beef.
In the same pot with the bacon grease, add the beef and cook all sides for a few minutes until brown. Transfer onto a clean plate.
In the empty pot, add the carrots, onion, and celery. sauté until soft and aromatic.
Add the garlic and sauté until aromatic.
Add the tomato paste, then cook for about a minute to remove the raw taste.
Add the Worcestershire sauce and Guinness, then stir until well blended. Make sure to scrape the bottom of the pot to get the browned bits. Simmer for a few minutes.
Add the chicken broth, bay leaf, thyme, and beef. Stir until just mixed.
Turn the heat down to medium-low, then cover the pot and simmer everything for about 1.5 hours.
Add the turnip and potatoes, then cook for 30 minutes or until fork-tender. Discard the thyme and bay leaf. Add slurry if the texture of the sauce is too thin.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add garlic powder and self-rising flour. Stir until well blended.
Add the shortening, then stir until the mixture turns into a coarse crumb.
Add the cheddar cheese and milk, then stir until well blended.
Form small balls out of the dough, then add them to the stew.
Transfer the pot to the preheated oven and cook the stew for about 30 to 40 minutes or until done.
Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
