I got this recipe out of our local newspaper and tried it out and it is really good. I did tweak it a bit and it turned out amazing. I used cubed venison and the meat was so tender. It gets better with age. You can make the stew ahead of time and then when you warm it up put the dumplings in. Yum. Enjoy
1Season the meat with salt and pepper. Add some oil to a large Dutch oven and place over medium high heat. Sear the meat on all sides and remove with slotted spoon and set aside.
2Add mushrooms to pan and cook until well browned and remove with slotted spoon and set aside.
3Add onion, garlic, potato, carrots, cumin and rosemary to pot. Return the meat to the pot and add the beer and beef broth. Bring to a boil and reduce heat to medium cover and cook for 1 hour.
4Remove the meat from the pot. I found the easiest way to do this is to strain the stew into another pot and then it is easier to pick out the meat. With an immersion blender blend the broth with the carrots, potatoes, onions. You can use a food processor if you don't have an immersion blender.
5Return the meat to the pan and add the mushrooms.
6For the dumplings. In one bowl mix the walnuts flours, salt and baking soda. In another bowl mix the buttermilk egg and butter. Mix the buttermilk mixture into the dry mixture.
7Drop dumplings by spoonfuls on top of stew. Cover and cook for another 10 minutes or until dumplings are done.