There’s nothing quite like coming home to a slow-cooked stew, warm and waiting. This beef and Guinness stew is packed with tender beef, simmered low and slow until it’s fall-apart delicious, with hints of rosemary and a rich, slightly sweet Guinness broth.

The buttermilk dumplings? They’re the fluffy, cheesy topper that makes each bite unforgettable. This dish is a winner for cozy dinners and cold nights. It’s easy to make in advance, and the flavors only deepen as it sits.

Pair it with a simple salad or a chunk of warm, crusty bread to scoop up every last bit. Trust me, leftovers taste even better the next day, making this a meal that keeps giving!

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Recipe Ingredients

For the Stew:

• 1/3 cup (50 g) plain (all-purpose) flour
• 2 lb 4 oz (1 kg) beef cheeks, cut into 1½-inch cubes
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 3 tbsp tomato paste
• 1 carrot, cut into ¾-inch cubes
• 1 bay leaf (fresh or dried)
• 1 tsp finely chopped rosemary
• 1 cup (250 ml) Guinness
• 2 tsp raw sugar
• 1 cup (250 ml) beef stock
• Salt and pepper, to taste

For the Buttermilk Dumplings:

• 1 cup (150 g) self-raising flour
• 1½ oz (40 g) cold butter, cubed
• 3 tbsp finely grated parmesan
• 1 tbsp chopped parsley, plus extra for serving
• ½ cup (125 ml) buttermilk
• 1 egg, lightly beaten

How To Make Slow Cooker Beef and Guinness Stew With Buttermilk Dumplings

1. Prepare and Season the Beef: Put the flour in a bowl, season well with salt and pepper, then coat the beef cubes in the seasoned flour, shaking off any excess.
2. Brown the Beef: Heat 1 tablespoon of olive oil in a large frying pan over high heat, then brown the beef in batches for about 5 minutes. Transfer each batch of browned beef to the slow cooker as you finish.
3. Cook the Aromatics: Reduce the heat to medium, add the remaining oil to the pan, then sauté the onion and garlic for 3 minutes, stirring until golden. Stir in the tomato paste and cook for 1 minute before adding the carrot, bay leaf, rosemary, Guinness, and sugar. Season with salt and pepper, then boil for 5 minutes to let the alcohol evaporate.
4. Combine in Slow Cooker: Pour the Guinness mixture into the slow cooker, then add the beef stock. Cover and cook on low for 7 hours to allow the flavors to blend and the beef to become tender.
5. Prepare the Buttermilk Dumplings: In a large bowl, rub the cubed butter into the self-raising flour until the mixture resembles coarse breadcrumbs. Stir in the Parmesan and parsley, then add the buttermilk and beaten egg, mixing until a sticky dough forms.
6. Add Dumplings and Finish Cooking: Turn the slow cooker to high, then drop 12 heaping tablespoons of dumpling dough on top of the stew. Cover and cook for 1 hour, until the dumplings are fully cooked and fluffy. Serve hot, garnished with extra parsley.

Recipe Tips

• Use chuck roast if beef cheeks aren’t available, as it has a similar texture when slow-cooked and will absorb the Guinness flavor beautifully, giving you a rich, tender result.
• Swap Guinness with another dark beer or beef broth if you prefer a milder taste; both options will bring out the savory depth without the stronger beer notes.
• If you like a thicker stew, mix 1 tablespoon of cornstarch with water, then stir it in during the last 30 minutes of cooking for a thicker consistency.
• For an extra kick, add a pinch of cayenne pepper to the stew. It’ll add subtle heat that pairs well with the richness of the beef and buttermilk dumplings.
• If you’re out of buttermilk, make a quick substitute by mixing half a cup of milk with 1 tablespoon of lemon juice or vinegar, then let it sit for 5 minutes.

Recipe FAQs and Variations

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• Slow Cooker Ox Cheeks With Ale Gravy
• Beef With Butternut Squash and Cherries
• Slow Cooker Mongolian Beef Curry