Dutch Beef Stew With Beer and Dumplings

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: 2 hrs 20 mins
• Serves: 4

Ingredients

• 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

• DUMPLINGS

• 1  cup flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  tablespoon butter
• 2⁄3 cup 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.