Beef Stew with Potato Dumplings Recipe
- 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
| ||PREP TIME
- 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.
A recipe from Relish