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Cumbrian Beef & Ale Stew & Herb Dumpling




Source of Recipe


From Susan Wittig Albert’s “The Tale of Castle Cottage”


Recipe Introduction


This recipe was not a huge success, but I’d like to give it another try sometime. I tried to halve the recipe and I’m not sure that the proportions were right – it was incredibly thick. Also, when I copied the recipe, I somehow cut off the amount of butter in the dumplings. We had an emergency in the middle of prep and Jessica ending up making the stew. She did a wonderful job – the flavor of the stew was good, but the texture was a bit off and it was honestly no better than any of the other stews that I make. I used dried rosemary and reduced the amount accordingly, but considering the amount in the stew and the dumplings, I suspect that the recipe may call for too much. Other recipes that I’ve found call for 3 sprigs of rosemary for the same amount of meat. That is MUCH less than 3 tablespoons!


List of Ingredients




STEW:
2 pounds flank steak, chopped into chunks
3 tablespoons flour
2 tablespoons cooking oil
3 red onions, chopped
3 slices bacon, chopped
3 sticks of celery, chopped
3 tablespoons minced fresh rosemary
5 cups Newcastle Brown ale or other dark ale
1 cup water
2 parsnips, peeled and chopped
2 carrots, chopped
4 potatoes, peeled and chopped
Salt and freshly ground pepper
DUMPLINGS:
2 cups flour
3 teaspoons baking powder
2/3 cup butter
½ teaspoon salt
Pepper to taste
2 tablespoons minced fresh rosemary
water


Recipe



STEW:
Season the beef with salt and pepper and coat with 2 T. of the flour. Heat the oil in a Dutch oven over medium heat and brown the beef. Remove the meat from the pan and set aside. Add the bacon to the Dutch oven and cook until crisp. Add the rest of the vegetables and the remaining flour and cook until the vegetables have softened a bit and the onion is translucent. Add the meat back in (and any juices that have accumulated) and the rest of the ingredients, stirring well. Bring to a boil, cover and reduce to a low simmer.

DUMPLINGS:
Mix the flour, baking powder, butter, salt, pepper and rosemary together with a fork until crumbly. Add enough water to make a dough that isn’t sticky. Make golf ball sized dumplings and drop into the stew. Push them under the liquid. Cover again and simmer low for 2 hours.

Serves 6.