Dutch Beef Stew With Beer And Dumplings

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This is pretty darned close to the delicious stew i used to get in the netherlands. The secret is using a very dark, very malty beer or ale. It's baked in the oven and then finished on the stove, so be sure to use a dutch oven or pot that can be heated both ways.

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Steps

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Preheat oven to 325.

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Dredge beef in flour , then brown in oil in a dutch oven.

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Remove and set aside.

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Brown onion and garlic in pan drippings.

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Add 1 t brown sugar , 2 t of wine vinegar , thyme , pepper , bay leaf , and chopped parsley.

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Pour stock over stew , and then add beer.

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Cover , and bake for 2 hours at 325.

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While the stew is baking , make the dumplings.

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Mix the flour , baking soda and salt together.

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Mix the butter in , and then stir in the milk.

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Batter should be a little bit dry but fluffy.

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Remove from oven and place on stove on medium heat.

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Stir in remaining 2 t of vinegar.

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When bubbling , drop dumpling batter by the tablespoon into the stew.

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Cover and simmer 15 minutes.

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Ingredients

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lean stewing beef, flour, oil, onion, minced garlic cloves, brown sugar, red wine vinegar, parsley, bay leaf, thyme, black pepper, beef broth, dark beer, baking powder, salt, butter, milk