Yield: 6 servings
|½ cup||Vegetable oil; or as needed|
|3 pounds||Boneless lean beef,|
|Pref. chuck, bttm rnd.;|
|Trim and cube 1 1/2"|
|Salt and pepper, freshly ground; to taste|
|5 mediums||Yellow onions; coarsely chopped|
|3||Carrots; thickly sliced or 3 garlic cloves; smashed & peeled|
|5 tablespoons||Unsalted butter|
|⅓ cup||Onion; finely chopped|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|2||Sprigs thyme, fresh or large pinch of dried sprigs parsley|
|1||Hot chili pepper; dried|
|12 ounces||Bot dark beer|
|1 cup||Beef broth, 13 3/4 oz plus more as needed|
|2 teaspoons||Tomato paste|
|2 tablespoons||Dill or parsley; chopped fresh|
|⅓ cup||Bread crumbs; fresh|
ONION BUTTER-CRUMB DUMPLINGS
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Preheat oven to 350°F. In a large casserole, heat 2 Tbs of oil over high heat. Add enough meat to cover the bottom without crowding; sprinkle with salt and pepper. Saute, tossing occasionally, until well browned on all sides, 5 to 6 mins. Transfer to a plate and brown the remaining meat in batches, adding oil as needed. Set the meat aside.
2. Add the onions, carrots, and garlic to the casserole, tossing to coat with oil. Lower the heat to medium and saute, tossing until wilted and lightly golden, about 15 mins. Meanwhile, tie the thyme and parsley sprigs, bay leaf, chili pepper, allspice berries, and cloves in a piece of cheesecloth. Return the meat to the casserole with the spice bag, beer, beef broth, and tomato paste. Bring the mixture to a boil, stirring and scraping any browned bits from the bottom of the casserole into the liquid. Cover the casserole tightly with foil, then with the lid, and place it in the lower part of the oven. Bake, stirring occasionally, until the beef is tender, 1½ to 2 hrs. 3. Transfer the casserole to the top of the stove. Remove and discard the spice bag. Degrease the stew thoroughly. Add more beef broth, or water, if needed, to cover the meat. Correct seasonings.
Bring the stew to a simmer. 4. ONION BUTTER-CRUMB DUMPLINGS: Melt the butter in a small skillet. Pour all but 1 Tbs of the melted butter into a small bowl; set aside. Saute the onion in the remaining Tbs of butter until wilted but not brown, about 5 mins. Meanwhile, sift the flour, baking powder, baking soda, and salt into a mixing bowl. In a separate bowl, stir together 2 Tbs of melted butter, the buttermilk, dill, and sauteed onion. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir very gently just until moistened; do not over mix. 5. Combine the remaining 2 Tbs of melted butter with the bread crumbs. Drop neat spoonfuls of the dumpling mixture into the crumb mixture, gently turning the dumplings to coat. Drop the dumplings onto the simmering stew, spacing them evenly. Cover the casserole tightly and simmer 20 mins. Serve immediately.
NOTES : Great stew, mellow with the flavor of beer and onions. A couple of
handfuls of quartered mushroom caps, quickly sauteed in butter, can be add to the stew just before the dumplings.
from my kitchen to------------------------------->yours..... Dan Klepach