3 Reviews

YUM! This was delicious! Nice, rich, and flavourful with a nice sweetness. I copied the recipe into my meal planning software and somehow the beer amount was reduced to 1 cup in the transfer, which I think was perfect... because I got to drink the rest. (Mind you, it was 10am, but I'm not complaining.) I don't have a dutch oven, so I just let it stew on the stove top all day. The meat was falling apart. Mmmm. Will be making this again! next time I'll try adding mushrooms as suggested by a previous reviewer.

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L00k March 21, 2009

I made this tonight and it was great! Perfect comfort food for a snowy night. I wasn't able to make the dumplings because our power went out... will make them next time. I will also serve this with roasted carrots, parsnip and add mushrooms to the gravy. UPDATE 12/08: Be sure to use a dark beer. I used a golden German beer (didn't have dark this time) and the outcome was not as favorable. Add fresh mushrooms (sliced thick or quartered) the last 30 minutes of baking.

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Chicagoland Chef du Jour December 07, 2008

This was a great dish, very rich in flavor. I made it just as written with the exception of using chervil for the parsely. This was easy and not time consuming. The dumplings were a snap to prepare and came out just lovely. I will make two small changes next time that will bring it to five stars for me: 1. it was a bit beery for us, so I will increase the beef stock to match the amount of beer, and 2. I will cook it longer as the beef was not as tender as I would've liked. Very tasty, comforting and different beef dish, we really enjoyed it. THanks!

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Messy44 November 23, 2008
Dutch Beef Stew With Beer and Dumplings