This Beef in Guinness with Wild Garlic Dumplings is the mother of all stews. It’s rich, comforting and full of delicious flavours.
This recipe for Beef in Guinness with Wild Garlic Dumplings was meant to be made in a Dutch oven over a camp fire on our annual Easter camping trip in the woods, yet life had other plans for me as instead I was laid up in bed poorly :(
So instead it all got rather unceremoniously dumped into the slow cooker and ignored until the house smelt soooo good that it tempted me from my sick bed.
It’s hard to imagine this could have tasted any better than it did, although the romance of cooking in iron over glowing embers does imbue a spirit and scent that could never be matched in an electric slow cooker. That said, this version holds no guesswork or tending so was the perfect meal to have cooking whilst I slept.
The gravy was utterly divine. The Guinness and garlic team up to make a sauce that is beyond perfect, whilst the fresh & green wild garlic in those dumplings brings the whole thing together. I’m actually drooling over my memories! If you’ve never cooked with wild garlic before, this is a great place to start – just make sure you pick from a place where cars or dogs won’t have left their trace, rinse well, dry with kitchen paper and chop.
If cooking your Beef in Guinness with Wild Garlic Dumplings over an open fire, get the pan nice and hot and sear the pieces of beef before adding the rest of the ingredients. You can still take this extra step if making in the slow cooker if you don’t mind the extra washing up although I promise you won’t be disappointed with the flavour if you don’t bother. Fire cook time will be a little more guesswork depending on the elements, but I reckon things should be looking pretty darn tender and tasty after a good 3 hour simmer.
- 750 g beef diced
- 1 500 ml bottle Guinness
- 10 small button mushrooms cleaned and quartered
- 2 medium onions diced
- 6 garlic cloves
- 2 teaspoon cornflour & a splash of cold water
- 100 g self raising flour
- 50 g suet
- 5 tablespoon cold water
- large handful of wild garlic stem, flowers and leaves, chopped
Pop the beef, Guinness, mushrooms, onions and garlic into a the slow cooker and cook on high for 3-4 hours or low for 7-8 hours or until the meat is fall-apart-tender.
30 (if cooking on high) or 60 (if cooking on low) minutes before the end of the cooking time mix the cornflour with the dash of cold water and tip into the pan. Stir and pop the lid back on the slow cooker.
Mix the dumpling ingredients together and using wet hands form the dough into 8 evenly sized balls. Stir the stew once again then pop the dumplings on top of the stew and continue cooking for the rest of the cooking time or until the dumplings have plumped up and cooked through.
Need more wild garlic inspiration before the season comes to an end? Check out my other wild garlic recipes here or visit some of my bloggy friends.
Claire has come up with these tasty wild garlic tattie scones, Chris’s Cheese and Wild Garlic Scones look rather tempting as does Kate’s sweet potato, kale and wild garlic salad. Choclette shares her wild garlic cheese scones, Cathy has a yummy looking wild garlic and cauliflower soup and Rebecca has a sweet potato wild garlic and spinach soup. And if you can’t find any wild garlic on your travels, Elizabeth uses a shop bought pesto in this recipe for venison pizza with wild garlic pesto. Phew!