Created by Felix4067 on September 30, 2012
Step 1: Heat vegetable oil in a large Dutch oven or other large pot over medium heat.
Step 2: In a large zip-top plastic bag, combine flour, salt, pepper, garlic powder, sage, and thyme; add stew meat and shake to coat well.
Step 3: Brown meat (including any extra flour) with bacon in oil 10 minutes.
Step 4: Add onions and celery; continue cooking 10 minutes.
Step 5: Add remaining vegetables, beer, broth and seasonings; bring to a boil and cook 10 minutes.
Step 6: Reduce heat to medium-low, cover and cook, stirring occasionally, for 3 1/2 hours.
Step 7: If stew looks too thin, mix about 1/2 cup of hot liquid from pan with 1 tablespoon cornstarch and stir into pan.
Step 8: Start making dumplings 30 minutes before stew will be done.
Step 9: Sift together flour, baking powder and salt; stir in thyme and sage.
Step 10: Cut shortening in with a pastry blender or two forks until mixture resembles coarse crumbs; mix in cheese.
Step 11: Stir in milk just until mixture is completely moistened.
Step 12: Drop by tablespoonfuls on top of stew; cover and cook 15-20 minutes. DO NOT open lid while dumplings are cooking.