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