Beef-Ale Stew and Green Onion-Buttermilk Dumplings

Beef-Ale Stew and Green Onion-Buttermilk Dumplings
Photo by Jim Franco

Ingredients

  • ½ cup thinly sliced green onions (green part only)
  • 8 ounces mushrooms, trimmed and quartered
  • 2 bottles (12 oz. each) ale
  • 1 egg
  • ½ teaspoon baking soda
  • 4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
  • 3 large carrots, peeled, halved lengthwise, and cut into 1-in. lengths
  • + 21 more ingredients
    • 4 ½ tablespoons cold butter, cut into small pieces
    • 8 ounces mushrooms, trimmed and quartered
    • 3 large carrots, peeled, halved lengthwise, and cut into 1-in. lengths
    • 1 teaspoon freshly ground black pepper
    • 3 ¾ teaspoons salt
    • 2 large onions, thinly sliced
    • 2 tablespoons vegetable oil
    • About ¾ cup buttermilk
    • 6 tablespoons plus 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • 1 teaspoon freshly ground black pepper
    • 3 ¾ teaspoons salt
    • About ¾ cup buttermilk
    • 4 ½ tablespoons cold butter, cut into small pieces
    • 4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
    • 6 tablespoons plus 2 cups all-purpose flour
    • ½ cup thinly sliced green onions (green part only)
    • 2 large onions, thinly sliced
    • 1 egg
    • 2 tablespoons vegetable oil
    • 2 bottles (12 oz. each) ale

1. In a large bowl, toss beef with 3 tbsp. flour, 1 tsp. salt, and pepper. In a large pot over medium-high heat, heat 1 tbsp. 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, about 7 minutes total per ba...

View full recipe at My Recipes

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