Thursday, November 7, 2013

Beef-Ale & Green Onion-Buttermilk Dumplings

Prep / Total time : 4 hours  30 minutes

Rich with ale and caramelized onions , this stew provides a thick , hearty base for the fluffy white dumplings that are dropped in at the end of cooking.
4              pounds beef chuck , trimmed of excess fat and cut into 1-1/2-inch pieces
6             tablespoons plus e cups all-purpose flour
3-3/4      teaspoons salt
1            teaspoon freshly ground black pepper
2            tablespoons vegetable oil
2            bottles (12 ounces each) ale
2            large onions , thinly sliced
8            ounces mushrooms , trim and quartered
3            large carrots , peeled , halved lengthwise and cut into 1-inch lengths
1/2        cup thinly sliced green onions (green part only)
1/2        teaspoon baking soda
4-1/2     tablespoons cold butter , cut into small poeces
              **about 3/4 cup buttermilk**
1            egg
1.      In a large bowl , toss beef with 3 tablespoons flour , 1 teaspoon salt and pepper . In a are fluffy and large pot over medium-high heat , heat 1 tablespoon vegetable oil . Add enough beef to pot to form a single layer (about 1/3 of beef) , being careful not to overcrowd pot . Brown meat on all sides , sbout 7 minutes total per batch . Transfer to a large bowl and brown remaining beef in 2 batches . If meat or pan juices start to scorch , reduce heat .
2.        Add 1 bottle of ale to pot , scraping down bits with a wooden spoon . Pour ale over reserved beef and return empty pot to medium-high heat .
3.       Add remaining tablespoon oil to pot . Add onions and 2 teaspoons salt Cook stirring occasionally ,until beef is tender , about 3 hours.
4.      About 40 minutes before servings , mae dumplings : In a medium bowl , stir together remaining 2 cups flour , green onions , remaining 3/4 teaspoon salt and baking soda . Using a pastry blender or your fingers , work cold butter into flour mixture until it resembles cornmeal with some pea-size pieces . In another bowl , whisk together buttermilk and egg . Gently fold wet ingredients into dry , mixing until a shaggy diugh forms . If more liquid is needed , add additional buttermilk 1 tablespoon at a time . Gently form dough into 12 equals balls and drop into stew . Cover pot and cook 20 to 30 minutes or until dumplings are fluffy and cooke through. let set 15 minutes before serving ; stew will thicken at it cools .


  1. I love the sound of the dumplings. I usually make the flat version when I make Chicken and Dumplings This sounds really tasty.

    1. Hi Nellie , I still make the flat version , but it's a lot quicker to make the drop kind , Thanks for stopping by :).

  2. Dear Nee, This is comfort food for the beautiful chill that is in the air with the fall weather. Beautiful. Blessings dear. Catherine xo

    1. Hi Catherine , the chill is in the air and you are so right , time for comfort foods , thanks for stopping by :).

  3. Dear Nee,
    Delicious recipe and the dumplings add a nice touch. Great dish for this time of year. You just want something that will stick to your chilled bones! Thanks for sharing this...Blessings for a wonderful weekend! Dottie :)

    1. Hi Dottie ,
      My kids asks for seconds so I know it is a winner , it's so many things you can do with this recipe to make it your own , thanks for stopping by and have a blessed and wonderful weekend . :)

  4. I'd like to taste this dish of yours.....looks yum and comforting!

  5. Hi Cheah , the first time I tried this dish was about 4 years ago and I was surprise how good it taste . Thnaks for stopping by :).


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