Beef In Beer With Herb Dumplings Recipes

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JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS



Jamie Oliver - Beef and Guinness Stew With Dumplings image

There really is nothing like a rich, meaty stew with fluffy dumplings to bring you comfort on a cold winter's day. The cooking time is long, but is absolutely worth it!!

Provided by Chesska

Categories     Meat

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs stewing beef, diced
1 onion, chopped
4 garlic cloves, minced
3 stalks celery, chopped
4 ounces button mushrooms, chopped
4 bay leaves
1 teaspoon thyme
1 tablespoon tomato paste
1 (15 ounce) can Guinness stout
3 1/2 cups beef broth
1 1/2 tablespoons flour
2 1/2 cups flour
3 1/2 teaspoons baking powder
10 tablespoons cold butter
3 ounces cheddar cheese
1/4 teaspoon nutmeg
1/2 cup milk

Steps:

  • Pre-heat the oven to 350°F.
  • In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
  • Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
  • Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
  • In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
  • Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
  • When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

DUTCH BEEF STEW WITH BEER AND DUMPLINGS



Dutch Beef Stew With Beer and Dumplings image

This is pretty darned close to the delicious stew I used to get in the Netherlands. The secret is using a very dark, very malty beer or ale. It's baked in the oven and then finished on the stove, so be sure to use a Dutch oven or pot that can be heated both ways.

Provided by SheCooksToConquer

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb lean stewing beef, cubed
1/2 cup flour
2 tablespoons oil
1 large onion, sliced
2 minced garlic cloves
1 tablespoon brown sugar
4 teaspoons red wine vinegar
2 tablespoons chopped parsley
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 cup beef broth or 1 cup stock
12 ounces dark beer
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon butter
2/3 cup milk

Steps:

  • Preheat oven to 325.
  • Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside.
  • Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley.
  • Pour stock over stew, and then add beer.
  • Cover, and bake for 2 hours at 325.
  • While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (I melt it first), and then stir in the milk. Batter should be a little bit dry but fluffy.
  • Remove from oven and place on stove on medium heat. Stir in remaining 2 t of vinegar. When bubbling, drop dumpling batter by the tablespoon into the stew.
  • Cover and simmer 15 minutes.

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