Dutch Beef Stew With Beer and Dumplings

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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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