Tuesday, March 30, 2010

Beef in Beer with Herb Dumplings, from Betsy

2 tbsp corn oil
2 large onions, thinly sliced
8 carrots, sliced
4 tbsp all-purpose flour
salt and pepper
2.5-ish pounds stew beef, cut into cubes
1 3/4 cups stout (I use Guinness)
2 tsp brown sugar
2 bay leaves
1 tbsp chopped fresh thyme (I used half a tbsp of dried)

Herb Dumplings:
Generous 3/4 cup self-rising flour
1 tsp mustard powder
pinch of salt
1/2 cup shortening
2 tbsp chopped fresh parsley, plus extra to garnish
About 4 tbsp water

1. Preheat oven to 325*. Heat the oil in a large, oven safe pot. Add the onions and carrots and cook over low heat, stirring occasionally, for 5 minutes. Meanwhile, place the flour in a plastic ba and season with salt and pepper. Add the stew beef to the bag, close, and shake well to coat. Do in batches if necessary. (I just use a gallon-sized Ziploc and do it all at once)

2. Remove the veggies from the pot with a spoon and set aside. Add the meat, in batches, and cook until browned all over. Return all the meat, onions, and carrots to the pot and sprinkle in any remaining flour. Pour in the beer and add the sugar, bay leaves, and thyme. Bring to a boil, cover, and transfer to the oven to bake for 1 3/4 hours.

3. To make herb dumplings, sift the flour and salt into a bowl. Cut in the shortening and parsley, and add enough of the water to make a soft dough. Shape into small balls. Add to the pot and return to the oven for 30 minutes (covered). Remove and discard the bay leaves and serve, sprinkled with parsley.

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