Beef Stew with Potato Dumplings
- Yield 6 servings
- 2 strips of bacon, diced
- 2 pounds beef stew meat
- 1 medium yellow onion, peeled and quartered
- 4 garlic cloves, minced
- 2 bay leaves
- 2 cups brown ale or red wine
- 3 cups beef stock
- 5 large carrots, skins left on, cut into 1/2 inch pieces
- 12 medium cremini mushrooms top quartered
- 3 tablespoons cornstarch
- 2 large Russet potatoes
- 1/3 cup all-purpose flour
- 1 egg, beaten
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, minced
- 1/2 teaspoon kosher salt
- In a heavy Dutch oven over medium heat, cook bacon until lightly browned, about 3 minutes.
- Pat beef with paper towels to remove moisture; if needed, cut pieces into bite sized chunks. Lightly season with salt and pepper. Add to Dutch oven and stir. Cook 8 to 10 minutes over medium heat until lightly browned.
- Add onions to Dutch oven and stir; cook for 1 minute. Add garlic, and bay leaves. Stir in ale and 2 cups of beef stock. Lower heat to a low simmer; cover with a lid. Cook 1 1/2 – 2 hours or until the meat is very tender.
- While the base of the stew is cooking, prepare the dumplings and remaining ingredients. Preheat oven to 425F. Wash and pat potatoes dry; roll in foil. Bake 60 minutes; remove from oven and cool until able to handle.
- Scoop flesh of potatoes from skins and place in large mixing bowl. Sprinkle flour over top. Add beaten egg, olive oil, thyme and kosher salt. Mix well. Set aside.
- Once meat is tender, add the carrots and mushrooms to the Dutch oven. Stir and cook for 30 minutes over low heat. Add cornstarch to remaining 1 cup of beef stock and mix well with a fork. Pour into the stew and stir.
- Drop tablespoon sized dumplings of potato mixture onto the beef stew, keep heat at a low simmer, and cook for 15 minutes. Lightly stirring every so often to prevent sticking. Season with additional salt and pepper if needed. Serve.
For more from Denise Woodward, visit her prolific and delicious blog Chez Us.