Beef Stew With Newcastle Brown Ale and Dumplings
A hearty beef stew with robust brown ale gravy and savory dumplings, enriched with bacon and root vegetables.
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Instructions
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Dredge beef in flour, salt, and pepper.
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Heat olive oil in a frying pan and brown the beef in batches; transfer to a Dutch oven or large casserole dish, adding any remaining flour.
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In the same pot over medium heat, cook red onions and pancetta until onions are translucent; add celery and rosemary.
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Pour in ale and water, then add parsnips, carrots, and potatoes; bring the mixture to a boil, cover, and reduce heat to simmer.
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For the dumplings, combine ingredients in a blender or food processor until a breadcrumb consistency is achieved, then add minimal water to form a non-sticky dough.
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Divide the dough into ping-pong ball sized dumplings.
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Submerge dumplings in the simmering stew, cover the pot, and cook for 2 hours.
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Season the stew to taste and serve hot with greens and crusty bread.