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 .