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Hearty Beef and Ale Stew with Herbed Dumplings
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Dutch Oven
  • Mixing Bowl

Ingredients
  

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 12 oz dark ale
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1/2 cup milk
  • 2 tbsp butter, melted

Instructions
 

  • Heat the oil in a Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
  • Add the onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables soften. Stir in the garlic and cook 1 minute more.
  • Pour in the ale and scrape the bottom of the pot to loosen any browned bits. Return the beef to the pot.
  • Add the beef broth, tomato paste, Worcestershire sauce, bay leaves, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 1 hour and 30 minutes until the beef is tender.
  • In a bowl, mix the flour, baking powder, salt, parsley, and thyme. Stir in the milk and melted butter until a thick batter forms.
  • Drop spoonfuls of the batter onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid until the dumplings are cooked through.

Notes

Keep the lid on while the dumplings steam so they stay light instead of drying out. A darker ale gives the broth more body. Leftovers can be stored in the fridge for up to three days and reheated gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: British
Equipment: Dutch Oven, Mixing Bowl