One-Pot Wonder: Easy Irish Guinness Beef Stew with Dumplings for Cozy Nights

Instructions

1. Brown the Beef:
   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef pieces generously with salt and black pepper. Add the beef in batches to avoid overcrowding and brown on all sides, about 6-8 minutes. Once browned, remove the beef and set it aside.
2. Sauté the Vegetables:
   In the same pot, add the diced onion and garlic. Sauté until softened and fragrant, about 3-4 minutes. Next, add the sliced carrots and diced potatoes, stirring occasionally for another 5 minutes.
3. Add Flavor:
   Stir in the tomato paste, coating the vegetables evenly. This step enhances the flavor and adds depth to the stew.
4. Deglaze with Guinness:
   Pour the Guinness into the pot, scraping up any browned bits from the bottom. These bits hold a significant amount of flavor! After a minute, return the browned beef to the pot.
5. Simmer the Stew:
   Add the beef stock, Worcestershire sauce, thyme, and bay leaf to the mixture. Bring to a boil, then reduce the heat to low, cover, and let simmer for at least 1.5 hours. Stir occasionally, and adjust seasoning as necessary.
6. Prepare the Dumplings:
   About 30 minutes before serving, combine the flour, baking powder, baking soda, and salt in a bowl. Stir in the milk and chopped parsley until a soft dough forms.
7. Cook the Dumplings:
   Gently drop spoonfuls of the dumpling batter onto the surface of the bubbling stew. Cover the pot tightly and allow the dumplings to steam for 15-20 minutes, or until they have risen and are fluffy.
8. Finish the Stew:
   In the final minutes, stir in the frozen peas to add a pop of color and sweetness. Remove the bay leaf before serving.
9. Serve:
   Ladle the rich stew into bowls, ensuring each serving gets a fluffy dumpling. Gather around the table with loved ones and enjoy the warmth that comes from a pot of love- and flavor-filled Irish stew.