Delicious Irish Stew Recipe with a Guinness Twist

When it comes to comfort food, there is nothing that can beat a hearty stew on a chilly evening. And what better way to celebrate St. Patrick’s Day than with a warm bowl of Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash Recipe? This traditional Irish stew recipe combines the rich flavors of beef, bacon, and Guinness beer, with comforting dumplings and creamy colcannon mash.

As a chef specializing in British cuisine, I can attest to the timeless appeal of classic dishes like Irish stew. This recipe has been passed down through generations of my family, and I have added my own twist over the years. The end result is a mouth-watering stew that will transport you straight to the rolling hills of Ireland. Trust me; you won’t be disappointed with a big bowl of this tasty stew.

So whether you are celebrating St. Patrick’s Day or simply looking for some hearty comfort food, Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash Recipe is the perfect dish to try. Don’t miss out on this classic recipe because it’s sure to become your go-to dish in no time!

Why You’ll Love This Recipe

Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash
Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash

What’s not to love about a hearty, comforting Irish stew with tender beef cooked in Guinness beer, fluffy dumplings, and creamy colcannon mash? This recipe is the perfect way to celebrate St. Patrick’s Day or any cold winter night when you need some comfort food.

The rich flavor of the beef is complemented by the tangy, malty taste of the Guinness beer – this combination is unbeatable. Besides, the addition of bacon, carrots, leeks, onions, and mushrooms adds depth and complexity to the dish. The dumplings are light and pillowy, and soaking up all that stew gravy makes them even more delicious.

But wait – there’s more! Colcannon mash is a traditional Irish side dish made from mashed potatoes mixed with kale or cabbage, milk, butter, salt, and pepper. It’s perfect for soaking up all the saucy goodness from the stew and dumplings.

This recipe takes time to make, but it’s worth every single minute – I promise. It’s a crowd-pleaser that will warm you up from the inside out. So grab yourself a pint of Guinness and get cooking!

Ingredient List

“A hearty bowl of comfort on a chilly day”

Here are the ingredients you will need to make Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash Recipe:

For the Irish Stew:

  • 1 tablespoon of olive oil
  • 6-8 slices of bacon
  • 2 lbs of shin beef, cut into chunks
  • 2 tablespoons of plain flour
  • Salt and pepper to taste
  • 2 teaspoons of dried sage
  • 1 tablespoon of tomato paste
  • 3 leeks, cleaned & chopped
  • 3 garlic cloves, minced
  • 3 beef bouillon cubes dissolved in hot water (7 cups total)
  • 1/2 lb of button mushrooms, trimmed and cut in half.
  • 4 carrots, peeled and chopped into chunks.
  • 1 can of Guinness (330 ml)

For the Dumplings:

  • 1 cup all-purpose flour
  • 2 teaspoons of baking powder
  • A pinch of ground nutmeg
  • Salt & Pepper to taste
  • 1/4 cup of cold margarine or butter
  • 1/2 cup + a splash more of milk

For the Colcannon Mash:

  • Water, salted
  • 4 Idaho or Russet potatoes, peeled & cut into chunks.
  • Half bunch kale, thick stalks removed sliced into ribbons.
  • Salt to taste.
  • Margarine and/or butter and milk to taste.

You can find these ingredients at your nearest grocery store or supermarket. I recommend buying fresh ingredients for optimal flavor.

The Recipe How-To

“The perfect way to warm your soul”

Now that we’ve covered the basics, let’s start cooking this hearty and delicious Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash recipe. Here’s a step-by-step guide on how to make this savory dish.

Prepare the Ingredients

Before anything else, you have to prepare the ingredients needed for making the stew, dumplings, and colcannon mash:

  • Stew: 1 pound of shin beef, 3 slices of bacon (chopped), 2 tablespoons plain flour, salt and pepper to season, 1 tablespoon margarine, 1 tablespoon butter, 2 teaspoons ground sage
  • Vegetables: 2 garlic cloves (crushed), 4 onions (peeled and quartered), 4 carrots (chopped), 2 leeks (trimmed and sliced), 8 button mushrooms (halved)
  • Flavor Enhancers: 2 beef bouillon cubes dissolved in 2 cups of water, 2 tablespoons tomato paste.
  • Dumplings: ½ teaspoon salt. pepper. mixed herbs. 4 tbsp olive oil.
  • Colcannon Mash: Potatoes(6 large potatoes) Kale(julienced) Milk, Butter

Cook the Stew

First things first: cook the beef. In a pan with margarine and butter, fry the chopped bacon until it becomes crispy. Then add the ground sage followed by the beef cut into chunky pieces.Then mix in the plain flour,brown all over.Make sure that each side is evenly browned; then transfer them into a large pot. On another pan fry the onions and garlic until softened. Then add in shopped carrots then sliced leeks.Toss together for few minutes.Spoon all these veggies over your browned beef chunks then add in your halved button Mushrooms.Now time to mix– so Mix in tomato paste and beef bouillon cubes diluted in 2 cups of water.Pour enough water in to the pot just covering all the contents while stirring occasionally until boiling, then reduce heat to a simmer for approximately 2 ½ hours, stirring occasionally.

Make the Dumplings

While waiting for the stew to cook, you can make your dumplings. Mix together flour,baking powder pepper, salt and mixed herbs.Slowly add milk into your mixture as needed to keep your mixture moist.then shape into balls. Add olive oil into a pan and fry your dumplings until golden brown.

Prepare the Colcannon Mash

Moving on with colcannon mash– boil potatoes in hot, salted water. Simmer it in a medium heat until cubed potatoes are tender. Drain the potatoes and put them on another pot. Add butter and milk, season with salt and pepper to taste.At last add the chopped kale leaves.

Combine Everything

Finally, when the stew is fully cooked, stir your dumplings into your stew along with Guinness.Cover it again

Substitutions and Variations

“Irish heritage in a pot”

If you’re looking for some variations and substitutions in this recipe, I’ve got you covered. Here are some simple swaps that can help you customize the dish to your liking.

Firstly, if you are not a fan of beef, you can always use lamb instead. Lamb is a traditional ingredient used in many Irish stews and will add a rich and tender taste to your dish.

If you don’t have Guinness on hand, or prefer not to use it, try substituting with another dark stout or even a dark ale. The rich, malty flavor of the beer is what adds depth and complexity to the stew, so choose a similar type of brew for best results.

Another great variation is to switch up the vegetables. Instead of carrots and mushrooms, try adding celery, turnips or parsnips into your stew to change it up. Or replace kale with cabbage or spinach – which will add a new twist of flavor to your meal.

And if you want to get even more creative – try making your own dumplings. Swap out the baking powder for self-raising flour or crea traditional dumpling recipe by combining breadcrumbs, suet (shredded beef fat), salt and water – then dropping spoonfuls directly into the simmering broth.

These small substitutions can really make all the difference in creating a dish that suits your taste buds perfectly. So don’t be afraid to experiment with what ingredients you have on hand!

Serving and Pairing

“A taste of Ireland with every bite”

When it comes to serving and pairing Matthews Irish Stew with Guinness, Dumplings, and Colcannon Mash, there are several different options that will work well. You could enjoy this warm, hearty stew on its own for a satisfying meal, or serve it up family-style alongside crusty bread.

If you’re looking to dress up this dish for a special occasion or dinner party, consider plating the stew in individual bowls and garnishing with a sprinkle of fresh chopped parsley. The bright green color will add a pop of vibrancy to the warm, earthy tones of the stew.

To pair with drinks, Guinness is the obvious choice, making this an ideal meal for St. Patrick’s Day. However, if you prefer wine over beer, consider serving this dish alongside a full-bodied red wine like a Cabernet Sauvignon or Malbec to balance out the rich flavors of the beef and Guinness.

And what’s a bowl of Irish stew without some additional sides? To complement the dish’s hearty comfort food feel, serve up some traditional Irish soda bread on the side or try adding a side salad with a tangy vinaigrette to balance out the meal.

Overall, Matthews Irish Stew with Guinness, Dumplings, and Colcannon Mash offers plenty of options for serving and pairing that will leave your taste buds satisfied no matter which route you choose.

Make-Ahead, Storing and Reheating

“A stew that will stick to your ribs”

Here’s the thing about this Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash Recipe – it’s even better when made ahead of time. Trust me, I know what I’m talking about. This stew allows the flavors to meld together in a magical way that only gets better with time.

To make this recipe ahead of time, simply follow the instructions until the end of step 5. You can then let the stew cool down to room temperature before transferring it to an airtight container and storing it in your fridge. You can store it for up to four days in your fridge until you’re ready to serve.

When reheating the stew, place it in a large pot on medium heat and stir occasionally until heated through. This can take anywhere between 10-20 minutes depending on how large your pot is and how much stew you have. Don’t forget to taste and adjust seasoning if necessary.

If you have some leftover colcannon mash or guinness dumplings, you can store them separately in airtight containers for up to two days in your fridge. To reheat, simply place them in a microwave-safe dish and microwave them on high for two minutes or until heated through.

Overall, this recipe is perfect for making ahead of time or meal prepping for busy weeknights. The tender beef chunks, hearty vegetables, and savory broth are sure to satisfy any comfort food cravings while still packing a nutritional punch.

Tips for Perfect Results

“The ultimate comfort food”

When making Matthew’s Irish Stew with Guinness, dumplings, and colcannon mash, there are a few tips that can help ensure perfect results. First, it is important to take the time to brown the beef properly before adding it to the stew. This creates a rich and deep flavor that will enhance the finished dish.

Another tip is to take care not to overcook the vegetables. While they do need to simmer for a while to become tender, cooking them for too long can result in mushy vegetables and a less appealing texture in the final dish.

The use of fresh herbs is highly recommended for this recipe as they add brightness and vibrancy to the stew. A sprinkling of chopped parsley or cilantro just before serving can also help brighten the flavors.

When it comes to making the dumplings, be sure to combine the ingredients gently and avoid over-mixing. This will result in light and fluffy dumplings that will absorb the rich flavors of the stew.

Lastly, when serving this dish with colcannon mash, use a high-quality butter such as Kerrygold Irish butter for added richness and flavor. And don’t be shy with seasoning – salt and pepper are crucial elements in bringing out the flavors of this classic Irish comfort food. With these tips in mind, you’re sure to make a delicious and authentic Irish stew worthy of any St. Patrick’s Day celebration!

Bottom Line

In conclusion, Matthews Irish Stew with Guinness, Dumplings and Colcannon Mash is a remarkable dish that captures the very essence of traditional Irish cuisine. This hearty and flavorful stew is perfect for any occasion and is an excellent representation of the Irish culture. By following our detailed instructions, tips, and recommendations, you can easily create this dish in the comfort of your home and enjoy it with family and friends.

So the next time you want to celebrate St. Patrick’s Day or crave some warm comfort food, give this recipe a try! With its rich flavors, tender meat, fluffy dumplings, and creamy mashed potatoes, this dish will surely become a crowd favorite. Lastly, feel free to experiment with different ingredients and variations to make this recipe truly your own. Just remember to share it with loved ones and savor every bite!

Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash

Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash Recipe

This is only called Matthews cos he likes it (not that he can or would cook unless I was seriously miffed at him) and he would eat it all the time if he could fatty that he is, I updated it a bit after paddy's day as I had been spending my life tending to my new puppy who is lovely and tries to eat Irish stew. I may be being blasphemous by saying it's Irish. It feels Irish so I apologize in advance if I have it wrong he he. I had some bourbon knocking about so I thought I'd throw that in the marinade as well.
Course Main Course
Cuisine Irish
Keyword < 4 Hours, Meat, Oven, Spring, St. Patrick's Day, Stew, Winter
Prep Time 20 minutes
Cook Time 2 hours
Calories 1376kcal


  • 50 ml Bourbon
  • 1 (350 ml) bottle Guinness stout, original
  • 200 g onions, chunky chopped
  • 3 garlic cloves, halved
  • 400 g carrots, chunky chopped
  • 125 g button mushrooms
  • 2 beef bouillon cubes
  • 2 leeks, trimmed and sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon sage
  • 1/2 teapsoon pepper
  • 1/2 teaspoon salt
  • 1 dash balsamic vinegar
  • 2 tablespoons plain flour
  • 750 g shin beef, chopped chunkily (or braising steak prepared by butcher)
  • 275 g bacon, diced (or bacon lardons)
  • 1 teapsoon sugar (or molasses)
  • 1 tablespoon gravy, granules
  • 1 tablespoon olive oil

Dumplings ( extra fluffy)

  • 5 ounces flour
  • 1/2 teaspoon baking powder
  • 2 ounces margarine or 2 ounces butter
  • 1/2 teaspoon salt
  • 100 g Mature cheddar cheese (optional)
  • 1 teaspoon mixed herbs
  • 1 tablespoon water

Colcannon mash

  • 200 g curly kale (or cabbage)
  • 500 g potatoes, peeled and chopped into even chunks
  • 1 teaspoon salt
  • 2 tablespoons milk
  • 2 tablespoons margarine or 2 tablespoons butter
  • 1/4 teaspoon ground nutmeg (freshly grated is best)


  • Preheat oven to gas mark 5.
  • Don't worry if you miss out this first step because of time. You will still get a good stew and sometimes it not practical nor to have enough room in the fridge to do this- Marinate the braising steak in the bourbon and Guinness for 4 hrs to overnight.
  • Drain the steak from the marinade if using. If not, keep the bourbon and Guinness to one side to add to stew liquid. Pat the beef down with kitchen paper and toss in the flour mixed with salt and pepper until lightly coated.
  • Heat the olive oil in a large frying pan. Add the bacon and cook for approx 5 minutes.
  • Remove bacon leaving fat and oil, then add the meat in batches leaving for at least 30 second before turning the beef to allow a good brown crust to seal it (extra flavour for later in the stew. Cook for about 3-5 minutes until browned all over but not cooked.
  • Place the bacon meat and oils into a large casserole dish. Add the chunky sliced veg LEAVING OUT MUSHROOMS, bourbon and Guinness, bouillon cubes, sugar, herbs and tomato paste. Top up with hot water if necessary. Cover with lid or foil depending on what you have got. Put in middle shelf of oven for approx 1.5- 2 hours.
  • Place a large pan of kettle boiled water onto stove. Season with a a teaspoon of salt. Add potatoes. Ten minutes after potatoes have been on, add the kale or cabbage to the pan and cook for further 10 minutes until tender.
  • Mash with milk and butter until creamy, adding more salt if you want. Mix in nutmeg; place lid on top to keep warm.
  • Prepare the dumplings: Rub together the margarine, flour, salt, herbs and baking powder until it resembles breadcrumbs. If using cheese, add at this stage. Mix in a little water at a time using a knife until the mix forms a dough. Pinch out clumps of dough and roll into balls.
  • Half an hour before you are ready to serve, remove lid and check consistency and flavor, adding mushrooms more salt pepper sugar as desired. If consistency is too thin, add gravy granules. If too thick, add a little more water. Place dumplings on top of stew and and put back in oven uncovered for half an hour.
  • When you take it out, your stew should be thick but with enough juice to soak up your mash and your dumplings should be golden and fluffy.


Serving: 1091g | Calories: 1376kcal | Carbohydrates: 99.2g | Protein: 51.2g | Fat: 57.6g | Saturated Fat: 17.2g | Cholesterol: 104.4mg | Sodium: 2169.7mg | Fiber: 8.5g | Sugar: 10g

Recommended Recipes Just For You