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Irish Stew with Cheddar Dumplings

Irish Stew with Cheddar Dumplings combines beef, potatoes, and vegetables in rich gravy.
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Prep Time 25 minutes
Course Main Course
Cuisine Irish-inspired

Ingredients
  

Beef Stew

  • - 12 ounces thinly sliced halal sirloin beef
  • - 1 teaspoon all-purpose beef seasoning
  • - 1/4 pound halal turkey bacon cut into 2-inch pieces
  • - 4 celery stalks diced
  • - 3 carrots sliced
  • - 12 baby potatoes quartered
  • - 10 pearl onions peeled, or 1/2 medium onion, diced
  • - 1 garlic clove minced
  • - 1/4 cup tomato paste
  • - 12 ounces non-alcoholic stout-style beverage or additional beef broth
  • - 4 cups low-sodium halal beef or chicken broth
  • - 1 teaspoon halal-certified Worcestershire-style sauce
  • - 1 bay leaf
  • - 1 teaspoon dried thyme
  • - 1 tablespoon cornstarch
  • - 1 tablespoon cold water
  • - 1/2 pound baby bella mushrooms sliced
  • - Salt to taste
  • - Freshly ground black pepper to taste
  • - Sliced green onions optional
  • - Fresh curly parsley chopped, optional

Cheddar Dumplings

  • - 1 1/2 cups self-rising flour
  • - 1/2 teaspoon garlic powder
  • - 3 tablespoons halal-suitable vegetable shortening
  • - 3/4 cup shredded Cheddar cheese
  • - 2/3 cup milk plus more if needed

Instructions
 

  • If using pearl onions, bring a small saucepan of water to a boil. Add the onions for about 30 seconds, drain carefully, and remove their skins. Set aside.
  • Preheat the oven to 350°F (175°C).
  • Place a large, deep oven-safe skillet or Dutch oven over medium heat. Add the turkey bacon and cook until lightly browned.
  • Transfer the turkey bacon to a plate and set aside. Leave about 1 tablespoon of rendered fat in the skillet. If necessary, add a small amount of olive oil.
  • Add the thinly sliced sirloin. Sprinkle with the beef seasoning and sauté until browned. Transfer the beef to a plate.
  • Add the diced celery to the skillet and cook for several minutes until it begins to soften.
  • Add the minced garlic and cook for about 30 seconds, stirring constantly.
  • Pour in the non-alcoholic stout-style beverage or broth and halal-certified Worcestershire-style sauce. Scrape the bottom of the skillet to loosen the flavorful browned bits.
  • Bring the liquid to a gentle simmer.
  • Return the browned beef to the skillet. Stir in the broth, tomato paste, bay leaf, and dried thyme.
  • Add the potatoes, carrots, and prepared pearl onions. Stir gently and bring the mixture back to a simmer.
  • Combine the cornstarch and cold water in a small bowl until completely smooth.
  • Slowly stir the slurry into the simmering stew.
  • Add the sliced mushrooms and simmer uncovered for approximately 10 minutes, or until the mushrooms soften and the gravy begins to thicken.
  • Return the cooked turkey bacon to the pan. Reduce the heat to low while preparing the dumplings.
  • For the dumplings, combine the self-rising flour and garlic powder in a medium bowl.
  • Cut in the vegetable shortening until the mixture resembles coarse crumbs or small peas.
  • Fold in the shredded Cheddar cheese.
  • Pour in the milk and gently stir until the dry ingredients are just moistened. Avoid overworking the dough.
  • Use a small cookie scoop or spoon to portion the dumpling dough over the surface of the Irish Stew with Cheddar Dumplings. Leave space between the dumplings because they'll expand while baking.
  • Transfer the uncovered skillet to the preheated oven.
  • Bake for approximately 30–40 minutes, or until the dumplings are puffed, lightly browned, and cooked through.
  • Remove the bay leaf before serving.
  • Garnish with sliced green onions and chopped fresh parsley if desired. Serve hot.

Notes

The original beer component is replaced with a non-alcoholic alternative. A 0.0% stout-style beverage can provide deeper roasted flavor, while additional beef broth is the simplest alcohol-free substitute.
For an even richer broth-only version, use beef broth in place of the stout-style beverage and add a small splash of balsamic vinegar for extra depth.
Thinly sliced sirloin cooks relatively quickly. If using larger beef stew cubes instead, allow significantly more simmering time before adding the dumplings so the beef becomes tender.
If the stew isn't thick enough before adding the dumplings, simmer it uncovered for a few additional minutes or add a little more cornstarch slurry.
For a more colorful presentation, reserve some fresh parsley and green onions for sprinkling over individual servings.