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 .
 


8 comments:

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

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

      Delete
  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

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

      Delete
  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 :)

    ReplyDelete
    Replies
    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 . :)

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

    ReplyDelete
  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 :).

    ReplyDelete

Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!