This easy Slow Cooker Beef and Guinness Stew with Buttermilk Dumplings is the perfect hearty meal for a cozy evening. Tender beef cheeks, rich Guinness, and fluffy dumplings create a comforting dish that’s simple to make and full of flavor. Customize with your favorite veggies for added flexibility!

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Recipe Ingredients

• 50 g (1¾ oz/1/3 cup) plain (all-purpose) flour
• 1 kg (2 lb 4 oz) beef cheeks, cut into 4 cm (1½ in) cubes
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 3 tablespoons tomato paste (concentrated purée)
• 1 carrot, cut into 2 cm (¾ in) cubes
• 1 fresh or dried bay leaf
• 1 teaspoon finely chopped rosemary
• 250 ml (9 fl oz/1 cup) Guinness
• 2 teaspoons raw sugar
• 250 ml (9 fl oz/1 cup) beef stock

For the Buttermilk Dumplings:

• 150 g (5½ oz/1 cup) self-raising flour
• 40 g (1½ oz) cold butter, cubed
• 3 tablespoons finely grated parmesan
• 1 tablespoon chopped parsley, plus extra to serve
• 125 ml (4 fl oz/½ cup) buttermilk
• 1 egg, lightly beaten

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

1. Prepare the Beef: Dust 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. In batches, brown the beef for 5 minutes, then transfer it to the slow cooker.
3. Cook the Aromatics: Reduce the heat to medium and add the remaining oil to the pan. Cook the onion and garlic for 3 minutes until lightly golden. Add the tomato paste and cook for 1 minute.
4. Combine the Ingredients: Add the carrot, bay leaf, rosemary, Guinness, and sugar. Season with salt and pepper. Let it boil for 5 minutes to evaporate the alcohol, then transfer everything to the slow cooker with the beef stock.
5. Slow Cook the Stew: Cook on low for 7 hours. After 7 hours, turn the slow cooker to high.
6. Prepare the Dumplings: In a large bowl, combine the self-raising flour with the cold butter. Rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the parmesan and parsley. Add the buttermilk and egg, mixing to form a sticky dough.
7. Cook the Dumplings: Drop 12 heaped tablespoons of the dumpling dough on top of the stew. Cover and cook for an additional hour, or until the dumplings are cooked through.
8. Serve: Serve the stew with fresh parsley sprinkled on top.

Recipe Tips

• Dust the Beef Well: Coat the beef cubes in flour and season well with salt and pepper before browning. This helps the beef develop a rich, flavorful crust and thickens the stew.
• Brown the Beef in Batches: Don’t overcrowd the pan when browning the beef. Brown it in batches to ensure the beef sears properly, which adds more flavor to the stew.
• Cook the Dumplings on High: Once you add the dumpling dough, turn the slow cooker to high heat. This helps the dumplings cook through and become light and fluffy.
• Use Cold Butter for Dumplings: Ensure the butter for the dumplings is cold when mixing with the flour. This creates a light texture, making the dumplings soft and tender.
• Let the Stew Simmer Long Enough: For the best flavor, let the stew cook on low for the full 7 hours. This slow cooking ensures the beef becomes tender and the flavors meld together perfectly.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Beef & Mushroom Stroganoff
• Slow Cooker Asian-Style Pork
• Slow Cooker Amazing Shredded Chicken Tacos
• Slow Cooker Brazilian Feijoada

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