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Irish Beef Stew with Mini Dumplings


  • 2 lbs of Beef Stew Meat
  • 3 Carrots, Diced
  • 2 Celery Stalks, Diced
  • 1 Onion, Quartered
  • (I use my oven roasted mirepoix for this recipe, instead of the carrots onions and celery listed above, you can find the recipe for this HERE)
  • 2 32 oz Cartons of Beef Broth
  • 3 T of Flour
  • 2 bottles of a strong, dark beer, I used a Bock Beer
  • 3 T Maggi Seasoning, (this is like a meatier soy sauce and can be found in most grocery stores or on Amazon at the link at the end of this page.)
  • 1/2 head of green cabbage, sliced into ribbons
  • 1 24 oz bag of Chateau Mini Potato Dumplings
  • Black Pepper
  • 2 T Corn Starch, to be mixed with hot water later


  • Add oil or butter to a deep cook pan or stock pot. Add the carrot, onions and celery. If you are using the oven roasted mirepoix you only need to saute for a moment or tow. If using raw, saute until soft.
  • Add the cabbage.
  • Dry off the stew meat with some paper towels and add to the pan.
  • Add the Maggi seasoning, saute meat and veggies until the meat is brown.
  • Sprinkle the flour over the entire pan and continue to stir fry the meat and veggies.
  • Add all the beer and use the beer to de-glaze the pan. After you add the beer, scrape at the dried meaty bits on the bottom of the pan.
  • Add all of the beef broth, bring to a boil, reduce to simmer, cover with a lid and let simmer for one hour.
  • At the one hour mark, add all the potato dumplings, bring to a boil once again, reduce to simmer, cover with the lid and let simmer one hour.
  • Remove the lid and blend the corn starch with a couple of splashes of hot water and mix until smooth. Pour into the stew, stirring constantly, bring to a boil, reduce to simmer and simmer until gravy is desired thickness.