Dutch Beef Stew With Beer and Dumplings

Submitted by SheCooksToConquer

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 18
• Serves: 4

ingredients

• 453.59 g lean stewing beef, cubed
• 118.29 ml flour
• 29.58 ml oil
• 1 large onion, sliced
• 2 minced garlic cloves
• 14.79 ml brown sugar
• 19.71 ml red wine vinegar
• 29.58 ml chopped parsley
• 1 bay leaf
• 1.23 ml thyme
• 1.23 ml black pepper
• 236.59 ml beef broth or 236.59 ml stock
• 340.19 g dark beer

• DUMPLINGS

• 236.59 ml flour
• 9.85 ml baking powder
• 1.23 ml salt
• 14.79 ml butter
• 157.80 ml milk

directions

1. Preheat oven to 325.
2. Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside.
3. Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley.
4. Pour stock over stew, and then add beer.
5. Cover, and bake for 2 hours at 325.
6. 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.
7. 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.
8. Cover and simmer 15 minutes.

Reviews

[L00k7025]

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.

 

[Chicagoland Chef du Jour]

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.

 

[Messy44]

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!