Irish Stew with Cheddar Dumplings
A comforting and hearty dish featuring tender meat, seasonal vegetables, and fluffy cheddar dumplings, perfect for chilly evenings.
Ingredients
For the stew
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- Salt and pepper to taste
For the cheddar dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup milk
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent, around 3-4 minutes.
- Stir in the tomato paste, dried thyme, rosemary, and bay leaf. Cook for about a minute to release the flavors.
- Return the seared beef to the pot. Add the beef broth, carrots, and potatoes. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender, stirring occasionally.
Dumpling Preparation
- While the stew simmers, prepare the cheddar dumplings. In a bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and gradually add milk to form a soft dough. Do not overmix.
Cooking
- Once the beef is tender, drop spoonfuls of the dumpling mixture onto the simmering stew. Cover the pot tightly and cook for an additional 20-25 minutes without lifting the lid, allowing the dumplings to become puffy and cooked through.
- Before serving, remove the bay leaf and season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley.
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Notes
For added visual appeal, sprinkle some freshly chopped parsley on top, and consider pairing your stew with a side of crusty bread or biscuits for dipping.