Instructions

How to Make Guinness Beef Stew

1. In a Dutch oven or large stockpot, cook the bacon over medium heat, until it is crispy. Remove and set aside on paper to drain.
2. Season the beef with salt and black pepper, then put it into the same pot, and cook in the bacon fat, for 3 to 4 minutes, until the beef is browned on all sides.
3. Remove the beef pieces from the pot and set them aside.
4. In the same pot, add the onion, celery, and carrots. If needed, add 1 tablespoon of olive oil to prevent burning or sticking. Cook these vegetables, for 5 to 8 minutes, until softened, stirring regularly.
5. Add the minced garlic to the pot and cook for 1 minute, then add the tomato paste and stir together.
6. Pour in the Guinness beer and Worcestershire sauce, mix together, and bring it to a simmer.
7. Add the beef back into the pot along with the chicken stock.
8. Then add in the dried thyme and bay leaf. Stir it together.
9. Reduce the heat to low, cover the stew with a lid, and continue cooking, checking and stirring occasionally, for another 1 1/2 hours.
10. After 1 1/2 hours, add the potatoes and turnips and put the lid back on. Continue cooking for another 30-minutes.
11. Add the mushrooms and continue cooking, uncovered, for an additional 10-minutes. At this point, if the stew liquid is then, add cornstarch to thicken.
12. Stir in the cooked bacon, and then remove from the heat.

How to Make Cheddar Herb Dumplings

1. Preheat the oven to 350°F/175°C.
2. In a medium bowl, mix together the flour and garlic powder.
3. Cut in the shortening to create small crumbs.
4. Now, stir in the cheddar and milk then stir it together until the dough begins to come together.
5. Divide the dough into 5 to 6 balls and place them on top of the stew.
6. Place the pot into the oven, uncovered, and bake for 20 to 25 minutes, until the dumplings are cooked through and browned on top.
7. Serve with a fresh chopped parsley garnish.