Vegetarian Guinness-style Beer & Mushroom One-Pot Stew with Cheddar Dumplings
A rich, dark mushroom and ale stew with tender cheddar dumplings—comforting, hearty, and ready in under 30 minutes.
- 250 g brown mushrooms
- 120 g onion
- 100 g carrot
- 2 cloves garlic
- 500 ml vegetable stock
- 200 ml dark beer
- 20 g tomato paste
- 2 tsp soy sauce
- 90 g plain flour
- 60 g cheddar
- 5 g baking powder
- 10 g butter
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Add to a shopping listHow the shopping list works →- Step 1
Prep: Finely chop the onion and carrot, and slice the mushrooms. Mince the garlic.
- Step 2
Sear the veg: In a large pot (one-pot cooking), melt the butter over medium-high heat. Add onion and carrot with a pinch of salt and fry for 3 minutes until beginning to soften. Add mushrooms and cook 5 minutes, stirring, until they release moisture and start to brown.
- Step 3
Build the stew base: Stir in the garlic and tomato paste for 30 seconds. Add the plain flour (reserve 1 tbsp if you want extra thickening) and cook for 1 minute, stirring, to coat the veg.
- Step 4
Simmer: Pour in dark beer and vegetable stock, then add soy sauce. Bring to a simmer and cook 6–7 minutes, stirring occasionally, until the sauce thickens to a glossy, stew-like consistency. Season with black pepper to taste.
- Step 5
Make dumpling mix: In a bowl, combine remaining flour (if needed), baking powder, and a pinch of salt. Stir in 40–50 ml water gradually to form a thick, spoonable dough. Fold in 50 g of the cheddar (reserve 10 g).
- Step 6
Dumplings: Reduce heat to low. Spoon 4 small dumplings onto the simmering stew. Cover and cook 8–10 minutes, until dumplings are puffed and set.
- Step 7
Finish: Sprinkle over the remaining cheddar, cover for 1 minute to melt. Serve hot.
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