Beef and Stout Stew with Herb Dumplings | Just A Pinch Recipes

Beef and Stout Stew with Herb Dumplings | Just A Pinch Recipes

www.justapinch.com

Preheat oven to 225 F. Heat oil in a flameproof casserole dish or dutch oven. Add carrots and onions and cook over low heat, stirring occasionally, for 5 minutes, or until...

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Ingredients

  • ## STEW
  • 2 tablespoon(s) sunflower oil
  • 2 large yellow onions; thinly sliced
  • 8 carrots; sliced
  • 1/4 cup(s) all-purpose flour
  • 3 pound(s) chuck short ribs or center cut beef shanks; cut into cubes (if these are a bit spendy, you can also use regular stew meat)
  • 2 cup(s) stout (i usually use guinness; if you want to use less beer but with more stout flavor, use guinness extra stout, but cut the measurement down to 1/2 or 1 cup)
  • 2 teaspoon(s) firmly packed brown sugar
  • 2 bay leaves
  • 1 tablespoon(s) chopped fresh thyme
  • - salt and pepper
  • ## DUMPLINGS
  • 1 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) shredded suet** (if you would prefer or would like something more cost efficient, regular shortening will work just as well)
  • 2 tablespoon(s) chopped, fresh parsley, plus extra for garnish
  • 1/4 cup(s) water

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