Go Back
–+ servings
Irish beef stew with fluffy steamed dumplings (1)

Comforting and Easy Irish Beef Stew With Fluffy Dumplings

Amber Bondar
This Irish beef stew with fluffy soft dumplings is so rich and delicious. The addition of so many onions brings the flavor out of the incredible beef broth. You're family is going to be fighting over the last dumpling!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine Canadian
Servings 6 people

Equipment

  • 1 Dutch Oven
  • 1 knife For chopping vegetables
  • 1 Paring Knife or Peeler Depending on which method you prefer to peel root veggies
  • 1 measuring cup
  • 1 Teaspoon
  • 1 Wooden Spoon

Ingredients
  

Irish Beef Stew

  • 2 cups Cubed stew meat Stew meat is super expensive right now so we subbed in cubed flank steak
  • 2 Tsp Olive oil Vegetable oil or other fat is okay too
  • 2 boxes Beef soup stock Sub in any stock if you're out of beef. There should be enough to cover the veg and meat as it cooks. If it boils off during simmering process add a bit more stock or water.
  • 4 Small onions Chopped fine. It seems like a lot I know but your not going to taste them too much in the end
  • 1/2 Cup Chopped carrot Cut how you prefer diced or chunks
  • 4 Potatoes Cut into bite sized chunks. It's recommended you use waxy for texture as Russets can be mealy when boiled
  • 1/2 Head of cabbage Sliced or chunked
  • 3/4 Tsp Salt
  • dash Black pepper
  • dash Nutmeg or mace

Dumplings

  • 2 Cups Flour
  • 2 Tbsp Baking Powder
  • 1 Tsp Salt
  • 2 Tsp Sugar
  • 1 Cup Milk

Instructions
 

  • Irish Beef Stew
  • Cube beef into bite sized pieces and brown in oil in Dutch oven over med-high heat.
  • Peel and cut onion up into small sized pieces. Add to the pot with the beef and beef stock. Bring to boil and then reduce heat to simmer. Simmer for one hour.
  • Cut up the potato, carrot and cabbage into bite sized pieces and chunks.
  • If not adding to the pot for awhile be sure to cover potatoes with cold water in a bowl. This will prevent oxidization.
  • After one hour add in the vegetables and continue to cook for another 15-20 minutes on med-high heat.
  • Add in the black pepper and nutmeg or mace.

Dumplings

  • Make your dumpling batter up and have ready to add to the soup 20 mins before it is done.
  • Add all of the ingredients into a mixing bowl and mix just enough to form a soft mass.
  • Drop by heaping Tbsp on to surface of the stew leaving a bit of space around each one.
  • Once all the dumpling batter is in the pot you MUST cover the pot with the lid.
  • Let cook for twenty mins on simmer to low heat.
  • Remove lid and check dumplings for doneness they will look wet but have puffed up to cover the entire surface of the stew.
  • Dish stew into bowls and serve while hot.
Keyword dumpling, Roast Beef, Stew
Tried this recipe?Let us know how it was!