Beef-Ale Stew & Green Onion-Buttermilk Dumplings Recipe – Sunset Magazine

Ingredients

• 4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
• 6 tablespoons plus 2 cups all-purpose flour
• 3 3/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 bottles (12 oz. each) ale
• 2 large onions, thinly sliced
• 8 ounces mushrooms, trimmed and quartered
• 3 large carrots, peeled, halved lengthwise, and cut into 1-in. lengths
• 1/2 cup thinly sliced green onions (green part only)
• 1/2 teaspoon baking soda
• 4 1/2 tablespoons cold butter, cut into small pieces
• About 3/4 cup buttermilk
• 1 egg