Beef Stew with Dumplings is the perfect Irish inspired dish to make for St. Patrick's Day. It has slow roasted beef, potatoes, and carrots stewed in a Guinness spiked broth that gets thick and glossy while it cooks. And to top it all off, homemade cheddar dumplings bake up extra fluffy in this beef and ale stew.

On a cold day, it's hard to beat a meat-and-potatoes meal, and this stew is such a great spin on that classic combination. The beer, herbs, and beef broth marinate with the beef juice and vegetables to create an aromatic, delicious broth you'll be craving as it cooks.

If you're in need of more hearty, cozy meals, soups or sides, try this Pennsylvania Dutch Chicken Pot Pie or Turkey Pot Pie with Puff Pastry

This hearty stew and dumplings recipe is not only rich and delicious, it's super easy to make! All of the ingredients get cooked in a dutch oven or a large pot, so there is very little cleanup, and most of the work is done hands-off in the oven. And if you want to make this in a crockpot instead of a dutch oven, see the crockpot instructions below the recipe photos.

Succulent meat - because this beef and dumplings recipe cooks for quite a while, the meat breaks down and becomes soft and delicious. It gets so tender, you won't even need a knife.

Guinness - there's nothing like a Guinness to put you in the St. Patrick's Day mood, and the stout gives this stew a complex, rich flavor that can't be beat.

Fluffy biscuits - these semi-homemade Bisquick dumplings get an extra flavor kick from garlic powder, cheddar, and chives. They bake right on top of the stew, so the bottoms soak up that delicious gravy.

Warming and hearty - there's really nothing like a bowl of beef of dumplings on a cold Winter or Spring night, and because it cooks for several hours, your whole house will smell like delicious stew.

Amazing leftovers - this Irish stew with dumplings makes a good amount of food, and is fantastic as leftovers! The flavors continue to meld together and get better over time.

See recipe card for full ingredients list and quantities.

Chuck roast is a great option because it lends well to long cooking times and has a ton of flavor. Pre-cut stew meat can also be used, or a rump roast or bottom round.

A large cut of meat is preferred so it can be broken down into larger chunks. Stew meat is already cut relatively small, so the cook time would need to be adjusted and vegetables added earlier.

Hot tip! Before browning the meat, be sure it's completely dried and seasoned well with salt and pepper. This leads to the best browning on each piece of meat.

One: Brown the meat on all sides, working in batches, then remove to a plate.

Two: Add more olive oil, then stir in one of the onions, herbs, tomato paste, and garlic.

Three: Add Guinness and stir to remove any brown bits, then add beef stock and bay leaves. Cook for 1.5 hours.

Four: Add the chopped, uncooked vegetables, more beef stock, and Guinness, and cook for an additional 1.5 hours until the meat is very tender.

Five: Mix together the Bisquick, garlic powder, cheddar cheese, and chives.

Six: Add the milk and mix until a thick, fluffy wet batter forms.

Seven: Bring the stew to a low simmer on the stove, then add spoonfuls of dumplings to the stew. Cover and simmer for 10 minutes.

Eight: Uncover the stew and simmer for another 10 minutes, then sprinkle with extra chives.

To make this beef and ale stew in the slow cooker, follow these slightly varied recipe steps:

Yes, the dumplings will thicken the broth slightly during the cooking process. The broth also reduces during the final simmer.

Using layers of seasonings, herbs, and flavors is a good start. However, patience and cooking the stew slowly will develop and enhance the flavors while cooking.

This typically takes between 10-20 minutes. You'll know the dumplings are done when there are no longer any wet spots on the dumplings and they have at least doubled in size.

Store the beef stew with dumplings in a sealed container in the fridge for up to five days. Reheat slowly in the microwave or on the stovetop.

To freeze, remove the dumplings and freeze the stew on its own. Reheat on the stovetop, adding a touch of water or beef stock, and follow recipe instructions to add the dumplings.

The dumplings do not freeze well, so the above method is recommended.

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