Beef In Stout with Mustard and Herb Dumplings

Beef Stew Tavern

Beef Stew with Newcastle Brown Ale and Dumplings

Beer Stew and Dumplings

Belgian Beef Stew



* Exported from MasterCook *



Beef In Stout with Mustard and Herb Dumplings



Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :



Amount Measure Ingredient -- Preparation Method

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1 kg stewing beef- cut into 1" cubes

flour - for dusting

3 onions - sliced

3 Tablespoon sunflower oil

4 carrots - sliced

2 celery sticks - chopped

1 bay leaf

2 thyme sprigs (fresh)

425 ml beef stock

425 ml stout (Guinness)

1 Tablespoon muscovado sugar

1 Tablespoon Worcestershire sauce

salt and pepper

For The Dumplings:

100 g self-raising flour

50 g breadcrumbs

50 g shredded suet

2 Teaspoon mustard seeds

2 Tablespoon fresh herbs (thyme and parsley) - chopped





Toss the beef in the flour. Fry the onions in the oil for 10 minutes. Add

the beef until evenly browned. Add the carrots, celery, herbs, stock and

stout. Bring to the boil, stirring. Add sugar, Worcestershire sauce and

season. Cover and simmer for 2 hours. Make the dumplings: mix the flour,

breadcrumbs, suet, mustard seeds and herbs. Add 5-6 Tablespoons of water

and mix into a soft dough. Divide into eight, shape into balls and add to

the beef. Cover and cook for 20 minutes. Serve with mash. Source: BBC

Good Food Magazine Servings: 6







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Per serving: 413 Calories (kcal); 41g Total Fat; (93% calories from fat);

2g Protein; 4g Carbohydrate; 0mg Cholesterol; 3962mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat;

0 Other Carbohydrates









* Exported from MasterCook *



Beef Stew Beer - Beef Stew Tavern



Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp oil

1 cup chopped onions

2 Tbsp butter or margarine

1/4 pound veal -- cubed

1/4 pound beef -- cubed

1/3 pound pork -- cubed

1 tsp coarsely ground black pepper

2 Tbsp sweet paprika

3 lbs. sauerkraut

1 Tbsp dark brown sugar

1 Tbsp caraway seeds

1 cup beef broth

1 can beer -- (12 oz.)

1 1/4 cups sour cream

Salt and pepper to taste

Chopped parsley





Cook onions in oil until wilted. Remove, set aside. In pan add butter and

brown meat. Add all ingredients but, parsley and sour cream. Return onions

and heat to boiling. Reduce and simmer for 2 1/4 hours. Stir in the sour

cream, check seasonings. Sprinkle with parsley.







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Per serving: 4803 Calories (kcal); 404g Total Fat; (75% calories from

fat); 23g Protein; 278g Carbohydrate; 497mg Cholesterol; 7942mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 80

1/2 Fat; 14 1/2 Other Carbohydrates













* Exported from MasterCook *



Beef Stew Beer - Beef Stew with Newcastle Brown Ale and Dumplings



Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds -- 3 ounces shin

of

beef (or use flank or neck), chopped into

chunks

3 tablespoons flour

Olive oil

3 red onions -- peeled, halved and

roughly sliced

1 3/4 ounces pancetta or bacon -- chopped

3 sticks celery -- chopped

1 small handful rosemary -- leaves picked from

stem

5 cups Newcastle Brown ale or other dark ale

2 parsnips -- peeled and roughly

chopped

2 carrots -- peeled and roughly

chopped

4 potatoes -- peeled and roughly

chopped

Sea salt and freshly ground pepper

Dumplings:

1 3/4 cups self-rising flour

1/2 cup butter

A good pinch of salt and pepper

2 sprigs rosemary -- chopped







Season the beef, sprinkle with the flour and toss around until well

coated. Heat up a frying pan until it is good and hot, add a little

olive oil and fry the beef in 2 batches until nice and brown.

Transfer the meat to a big casserole -- one that is suitable to go

on a stovetop burner -- mixing in the flour that was left on the

plate after coating it. Put the casserole on a medium heat, add the

onions and pancetta, and cook until the onions are translucent and

the pancetta has a bit of color. Add your celery and rosemary. Now

you can pour in your ale and 1-1/4 cups of water, adding your

parsnips, carrots and potatoes. (Feel free to add whatever veg you

like at this stage.) Bring to the boil, put a lid on, turn down the

heat and leave it to simmer while you make the dumplings -- which

are choice.

Blitz the dumpling ingredients in a blender or rub between your

fingers till you have a breadcrumb consistency, then add just enough

water to make a dough that isn't sticky. Divide it into

ping-pong-ball-sized dumplings and put these into the stew, dunking

them under. Put the lid back on and leave it to cook for 2 hours.

Taste it, season it as you like, and then serve the stew with some

greens and loads of bread to mop up the juices.

Yield: 6 to 8 servings

Credits

Recipe from: Happy Days with the Naked Chef by Jamie Oliver

(Hyperion)



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Per serving: 2695 Calories (kcal); 99g Total Fat; (32% calories from fat);

49g Protein; 416g Carbohydrate; 248mg Cholesterol; 3964mg Sodium

Food Exchanges: 23 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 19

Fat; 0 Other Carbohydrates









* Exported from MasterCook *



Beef Stew Beer - Beer Stew and Dumplings



Recipe By :Life Magazine - 1965

Serving Size : 8 Preparation Time :0:00

Categories : Beef Stew





Amount Measure Ingredient -- Preparation Method

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4 pounds lean beef -- cut into 1 x 2-inch

slices

1/2 cup all-purpose flour

1/2 cup vegetable oil

2 pounds large onions -- thickly sliced

6 cloves garlic -- crushed

3 tablespoons firmly packed brown sugar

1/4 cup red wine vinegar -- divided

1/2 cup chopped fresh parsley

2 small bay leaves

2 teaspoons dried thyme

1 tablespoon salt

Freshly ground black pepper

2 10 1/2 ounce cans condensed beef broth

2 12 ounce bottles beer -- (3 cups)

Dumplings * -- * Recipe Below



Preheat oven to 325: F. Coat beef strips with flour. Heat oil in a deep

skillet and brown strips a few at a time. Put them into a large (6- to

8-quart) flameproof casserole. Set aside. Add onions and garlic to oil in

the skillet and brown them lightly, adding a little more oil if necessary.

Add them to the casserole, then add sugar, 2 tablespoons vinegar, parsley,

bay leaves, thyme, salt and pepper. Stir once or twice to combine

ingredients. Pour off any oil remaining in the skillet. Add the broth and

heat over low heat, stirring to loosen all browned bits. Pour over the

meat mixture in the casserole. Add the beer. Cover the casserole dish and

bake for 2 hours. Take the casserole out of the oven and place it on top

of the stove. Stir in the remaining 2 tablespoons vinegar. Remove bay

leaf. Cook over medium heat until the sauce bubbles. Drop dumpling batter

by heaping teaspoonfuls on top of the hot stew, cover, reduce heat and

cook for 15 minutes. Do not remove cover while cooking or the dumplings

will not rise.



* Dumplings



2 cups sifted self-rising cake flour

3/4 cup milk

2 tablespoons melted butter



Mix flour, milk and melted butter together. Drop the batter by heaping

teaspoonfuls on top of the hot stew. Cover and cook for 15 minutes. To

achieve light, fluffy dumplings, there are two rules: Never remove the lid

while the dumplings are cooking (the steam escapes, which causes the

dumplings to boil, not steam), and do not let the stew boil furiously.

posted by: Emily











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Per serving: 732 Calories (kcal); 46g Total Fat; (59% calories from fat);

47g Protein; 25g Carbohydrate; 138mg Cholesterol; 923mg Sodium

Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

5 Fat; 1/2 Other Carbohydrates









* Exported from MasterCook *



Beef Stew Beer - Belgian Beef Stew



Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lbs. stew beef

2 1/2 tsp. salt

1/2 cup salad oil

1 clove garlic -- chopped fine

1 Tbsp. soy sauce

2 bay leaves

2 lbs. potatoes -- cut in bite sized

pieces

1 box frozen peas -- (10 oz.)

1/4 cup flour

1/2 tsp. pepper

2 lbs. onions -- peeled and sliced

1 can beer

1 Tbsp. Worcestershire sauce

1/2 tsp. dried thyme

6 carrots -- cut in bite sized

pieces (6 to 8)







Combine flour, salt and pepper and coat beef well. In 1/4 cup oil, saute

onion and garlic until tender. Set aside. Heat remaining oil. Add beef

and brown well. In large pot add onion, garlic and remaining ingredients

except the box of frozen peas. Add water to cover ingredients. Bring to

boiling, then simmer for 2 hours.

From: "Luckytrim"





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Per serving: 1925 Calories (kcal); 111g Total Fat; (53% calories from

fat); 36g Protein; 185g Carbohydrate; 0mg Cholesterol; 22210mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 18 Vegetable; 0 Fruit;

22 Fat; 0 Other Carbohydrates





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