Traditional Beef Stew and Dumplings
Nutrition
Calories: 709.21 kcalCarbohydrates: 41.86 gProtein: 43.01 gFat: 38.29 gSaturated Fat: 11.88 gCholesterol: 120.96 mgSodium: 742.3 mgFiber: 3.53 gVitamin A: 228.641 IUCalcium: 182.18 mgIron: 5.99 mg
Ingredients
- 1 tbsp all-purpose flour
- 2-1/2 lb stewing beef cubed
- 2 tbsp olive oil
- 2 large onions sliced
- 1 lb carrots sliced
- 1/2 pint / 1-1/4 cups Guinness or dark beer
- 3 bay leaves
- 2 tsp brown sugar
- 3 fresh thyme sprigs
- 1 tsp cider vinegar
- salt
- freshly ground black pepper
- 1/2 cup chopped Crisco
- 2 cups self-rising flour
- 2 tbsp chopped mixed fresh herbs
- about 2/3 cup water
Instructions
- Preheat the oven to 325°F. Season the flour and sprinkle over the meat, tossing to coat.
- Heat the oil in a large casserole and lightly sauté the onions and carrots. Remove the vegetables with a slotted spoon and reserve them.
- Brown the meat well in batches in the casserole.
- Return all the vegetables to the casserole an add any leftover seasoned flour. Add the Guinness or beer, bay leaves, sugar and thyme. Bring the liquid to a boil and transfer to the oven.
- After the meat has been cooking for 1 hour and 40 minutes, make the dumplings. Mix the crisco and flour together. Add enough water to make a soft, sticky dough.
- Form the dough into small balls with floured hands. Add the cider vinegar to the meat a spoon the dumplings on top. Cook for a dumplings further 20 minutes, until the dumplings have cooked through and serve hot.