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Irish Beef Stew with Cheddar Dumplings

Irish beef stew combines slow-braised beef, potatoes, carrots, herbs, and savory broth.Cheddar chive dumplings cook directly on top until tender and fluffy.This alcohol-free version makes a hearty, comforting family dinner.
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Prep Time 30 minutes
Course Main Course
Cuisine Irish-inspired

Ingredients
  

For the Beef Stew

  • - 3 pounds chuck roast cut into 2-inch cubes
  • - Salt to taste
  • - Black pepper to taste
  • - ¼ cup extra virgin olive oil divided
  • - 2 large yellow onions peeled and quartered
  • - 1 tablespoon finely chopped fresh thyme
  • - 1 tablespoon finely chopped fresh rosemary
  • - 4 garlic cloves minced
  • - 2 tablespoons tomato paste
  • - 2 cups non-alcoholic malt beverage or additional beef stock
  • - 6 cups beef stock divided
  • - 2 dried bay leaves
  • - 6 large carrots peeled and cut into 2-inch pieces
  • - 3 medium potatoes peeled and quartered
  • - 3 celery stalks cut into 2-inch pieces
  • - 2 cups button mushrooms whole or halved, optional

For the Cheddar Chive Dumplings

  • - 2 cups Bisquick baking mix 240 g
  • - 1 teaspoon garlic powder
  • - 1½ cups shredded aged sharp cheddar cheese about 100 g
  • - ¼ cup minced fresh chives plus more for garnish
  • - ⅔ cup milk 160 ml

Instructions
 

  • Preheat the oven to 325°F (165°C). Pat the chuck roast pieces thoroughly dry with paper towels, then season generously with salt and black pepper.
  • Heat enough olive oil to coat the bottom of a large Dutch oven over medium-high heat. Add the beef in batches, leaving space between the pieces. Brown thoroughly on all sides, transferring each finished batch to a plate.
  • Reduce the heat slightly and add a little more olive oil if necessary. Add half of the quartered onions along with the thyme, rosemary, garlic, salt, and pepper. Cook for 2–3 minutes.
  • Stir in the tomato paste and cook for another 2–3 minutes, stirring frequently, until it darkens slightly and coats the aromatics.
  • Pour in 1 cup of the non-alcoholic malt beverage or beef stock. Scrape the bottom of the Dutch oven thoroughly to release the flavorful browned bits. Bring to a gentle simmer.
  • Return the browned beef and accumulated juices to the Dutch oven. Add 5 cups beef stock and the bay leaves.
  • Cover and transfer to the oven. Cook for 1½ hours.
  • Carefully remove the Dutch oven. Add the carrots, potatoes, celery, optional mushrooms, and remaining onion. Pour in the remaining 1 cup non-alcoholic malt beverage or broth and the final cup of beef stock. Stir gently.
  • Cover and return to the oven for another 1½ hours, or until the beef is very tender and easily pulls apart with a fork.
  • Transfer the pot to the stovetop. Bring the Irish Beef Stew with Cheddar Dumplings base to a gentle boil, then immediately reduce it to a low simmer.
  • To prepare the cheddar dumplings, combine the Bisquick, garlic powder, shredded cheddar, and chives with a fork. Pour in the milk and gently mix just until no dry patches remain.
  • Drop generous spoonfuls of dumpling dough over the surface of the simmering stew, leaving a little room between them.
  • Cover the Dutch oven and maintain a low simmer for 10 minutes.
  • Remove the lid and continue simmering for approximately 10 minutes, or until the cheddar dumplings are cooked through and fluffy.
  • Garnish with additional fresh chives. Let the stew rest for 15–30 minutes before serving.

Notes

For a straightforward alcohol-free version, replace the malt beverage entirely with additional beef stock.
Parsnips can replace some of the carrots for a slightly sweeter, earthy flavor. Cremini mushrooms can also be substituted for button mushrooms.
Serve this beef stew with dumplings on its own for a complete meal or pair it with steamed green vegetables or a simple green salad.
Check that the beef stock, cheddar, baking mix, and other packaged ingredients meet your individual halal requirements when necessary.