Guinness Stew with Cheese-Herb Dumplings
September 30, 2012
"This is a combination of what my mom made when I was little along with parts of various other recipes I've tried over the years for my own version of a classic beef stew. If you'd rather make it in a crock pot you can do so (low for 8 or so hours, follow directions for dumplings as written), but I prefer it simmering on the stove all day long."
- Serving Size: 1 (470.3 g)
- Calories 365.1
- Total Fat - 8.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 22.7 mg
- Sodium - 519.1 mg
- Total Carbohydrate - 58.6 g
- Dietary Fiber - 6.4 g
- Sugars - 7.4 g
- Protein - 16.1 g
- Calcium - 135.2 mg
- Iron - 3 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.3 mg
Heat vegetable oil in a large Dutch oven or other large pot over medium heat.
In a large zip-top plastic bag, combine flour, salt, pepper, garlic powder, sage, and thyme; add stew meat and shake to coat well.
Brown meat (including any extra flour) with bacon in oil 10 minutes.
Add onions and celery; continue cooking 10 minutes.
Add remaining vegetables, beer, broth and seasonings; bring to a boil and cook 10 minutes.
Reduce heat to medium-low, cover and cook, stirring occasionally, for 3 1/2 hours.
If stew looks too thin, mix about 1/2 cup of hot liquid from pan with 1 tablespoon cornstarch and stir into pan.
Start making dumplings 30 minutes before stew will be done.
Sift together flour, baking powder and salt; stir in thyme and sage.
Cut shortening in with a pastry blender or two forks until mixture resembles coarse crumbs; mix in cheese.
Stir in milk just until mixture is completely moistened.
Drop by tablespoonfuls on top of stew; cover and cook 15-20 minutes. DO NOT open lid while dumplings are cooking.
Tips & Variations
No special items needed.