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Ingredients
Scale
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds stewing beef, diced
- 1 medium onion, chopped
- 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups water or beef stock, divided
- 1 can (440ml) Guinness or other stout
- 1–2 bay leaves
- 2 medium carrots, cut into large chunks
- 1/2 small butternut squash, cut into large chunks
- 1 pound baby potatoes, or 4 large waxy potatoes
- 1/2 cup buttermilk or kefir
- 1 egg
- 1 tablespoon olive oil (for dumplings)
- 1 cup all-purpose flour (for dumplings)
- 1/4 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 160°C / 300°F.
- Heat olive oil in a Dutch oven over medium heat. Season and brown the beef.
- Sauté onions and thyme until softened, then add garlic.
- Stir in flour, then add water or beef stock.
- Pour in the Guinness and add bay leaves; boil and transfer to oven for 1 hour.
- Add carrots, butternut squash, and potatoes along with 1 cup water; return to oven for another hour.
- Prepare dumpling batter by mixing ingredients until smooth.
- Spoon dumplings over the stew, cover, and bake for 10 minutes. Remove lid and bake for an additional 10 minutes.
Notes
Choose tough cuts of beef for the best texture.
Take time to brown the beef properly for enhanced flavor.
Adjust the sauce thickness by simmering uncovered if desired.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main dish
- Method: Oven
- Cuisine: Comfort food
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 700
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 70