Guinness and Beef Stew with Cheddar Dumplings
Made this for Mr. PB&C's birthday dinner. I made a mistake with the self raising flour in the dumplings. A mistake I won't make again. People had seconds, even the people with colds.
This is not a crockpot recipe. Do not try to add cabbage. Do not make this vegetarian. Do not add quinoa. You can make this GF, just use a GF baking mix. Do not read the comments from the original recipe!
Adapted from Host the Toast It takes a good 4 hours, so plan ahead.
1/4 lbs bacon, chopped
2 lbs chuck roast cut into small pieces or stew meat (you need something with some fat in it)
1 medium onion, chopped
3 medium carrots, chopped
4 stalks celery, chopped
4 cloves of garlic, minced
4 ounces tomato paste
12 oz Guinness
2 tbs Worcestershire sauce
4 cups chicken broth
1 bay leaf
1 sprig of thyme
1 small turnip, diced
3 medium potatoes, diced
2 cups AP flour
1 tbs baking powder
1 tsp salt
1/2 tsp garlic powder
1/3 cup shortening
3/4 cup grated aged Irish cheddar
2/3 cup milk
2 tbs chopped herbs of your liking (parsley, rosemary, chives, thyme)
In a large dutch oven, cook the bacon over medium heat until the fat is rendered and the bacon is cooked
Remove from pan and set aside
Season the beef with salt and pepper and cook in batches until browned on all sides, remove from pan when done
Add in the onion, carrot, and celery and cook until soft, adding oil if necessary
Add the garlic and cook 30 seconds until fragrant
Add in the tomato paste and cook another 30 seconds
Add the beer and Worcestershire sauce, scraping up up any brown bits and bring to a simmer
Add the beef and any accumulated juices and then the chicken broth along with the bay leaf and thyme
Bring to a boil and then cover and simmer 1 1/2 -2 hours depending on the size of your beef pieces
Add in the potatoes and turnip and return to a boil then simmer another 30 minutes
Mix up the flour, baking powder, salt and garlic powder and then pulse the shortening in a food processor or combine with your fingers until you have a coarse crumbly mixture
Stir in the cheddar and then then the milk, stir until combined
Add in herbs and stir again
Drop by the spoonful on top of the stew mixture, leaving room for the dumplings to expand
Bake uncovered at 350 for 35-40 minutes or until the dumplings are cooked through and slightly browned.
This is not a crockpot recipe. Do not try to add cabbage. Do not make this vegetarian. Do not add quinoa. You can make this GF, just use a GF baking mix. Do not read the comments from the original recipe!
Adapted from Host the Toast It takes a good 4 hours, so plan ahead.
1/4 lbs bacon, chopped
2 lbs chuck roast cut into small pieces or stew meat (you need something with some fat in it)
1 medium onion, chopped
3 medium carrots, chopped
4 stalks celery, chopped
4 cloves of garlic, minced
4 ounces tomato paste
12 oz Guinness
2 tbs Worcestershire sauce
4 cups chicken broth
1 bay leaf
1 sprig of thyme
1 small turnip, diced
3 medium potatoes, diced
2 cups AP flour
1 tbs baking powder
1 tsp salt
1/2 tsp garlic powder
1/3 cup shortening
3/4 cup grated aged Irish cheddar
2/3 cup milk
2 tbs chopped herbs of your liking (parsley, rosemary, chives, thyme)
In a large dutch oven, cook the bacon over medium heat until the fat is rendered and the bacon is cooked
Remove from pan and set aside
Season the beef with salt and pepper and cook in batches until browned on all sides, remove from pan when done
Add in the onion, carrot, and celery and cook until soft, adding oil if necessary
Add the garlic and cook 30 seconds until fragrant
Add in the tomato paste and cook another 30 seconds
Add the beer and Worcestershire sauce, scraping up up any brown bits and bring to a simmer
Add the beef and any accumulated juices and then the chicken broth along with the bay leaf and thyme
Bring to a boil and then cover and simmer 1 1/2 -2 hours depending on the size of your beef pieces
Add in the potatoes and turnip and return to a boil then simmer another 30 minutes
Mix up the flour, baking powder, salt and garlic powder and then pulse the shortening in a food processor or combine with your fingers until you have a coarse crumbly mixture
Stir in the cheddar and then then the milk, stir until combined
Add in herbs and stir again
Drop by the spoonful on top of the stew mixture, leaving room for the dumplings to expand
Bake uncovered at 350 for 35-40 minutes or until the dumplings are cooked through and slightly browned.
Comments
Post a Comment