Guinness Beef Stew With Garlic Cheddar Dumplings Recipes

GUINNESS BEEF STEW WITH GARLIC CHEDDAR DUMPLINGS

Steps:

• In a large skillet, cook the bacon until crisp. Remove from skillet and set aside, leaving the bacon grease in the skillet. Once cooled, crumble bacon for later use.
• Using the same skillet with the bacon grease, season the beef stew meat with 1/2 tsp. salt and 1/4 tsp. pepper, then brown on both sides. Remove from skillet and set aside.
• In a large dutch oven, melt the 2 Tbsp. unsalted butter over medium heat and add in the minced garlic. Sauté until fragrant and slightly browned, then add in the onion, celery, and carrots. Cook until vegetables become soft. Add in the tomato paste and stir.
• Add the Guinness and Worcestershire sauce and stir to combine. Bring it to a simmer.
• Add in the beef stew meat, beef broth, bay leaf, and sprigs of thyme. Cover, reduce heat to medium-low and let simmer for 2 hours.
• Remove the bay leaf and sprigs of thyme. If stew is not thick enough, add in a small amount of flour or corn starch to help thicken. Add in the mushrooms and crumbled bacon.
• In a small bowl, combine the flour, baking powder, garlic powder, and salt. Using a fork or a pastry blender, cut in 1 Tbsp. of unsalted butter until crumbly. Mix in the cheddar cheese. Then, slowly stir in the milk and mix together until you have a wet dough.
• Form the dough into small, loose balls and drop them onto the top of the stew. Cover again and cook for another 15-20 minutes.
• Once dumplings are firm, remove the lid and serve.

JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS

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.