Beef Stew with Newcastle Brown Ale and Dumplings Recipe
"Brown ale makes a robust gravy for beef stew with dumplings. The stew is also enriched with bacon, red onions, potatoes, parsnips, carrots, and celery, along with rosemary as the prevailing herb. You may substitute other dark beer for the ale...."
INGREDIENTS
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2 pounds, 3 ounces shin of beef (or use flank or neck), chopped into chunks
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3 Tablespoons flour
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Olive oil
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3 red onions, peeled, halved and roughly sliced
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1-3/4 ounces pancetta or bacon, chopped
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3 sticks of celery, chopped
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1 small handful of rosemary, leaves picked from stem
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5 cups Newcastle Brown ale or other dark ale
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2 parsnips, peeled and roughly chopped
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2 carrots, peeled and roughly chopped
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4 potatoes, peeled and roughly chopped
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Sea salt and freshly ground pepper
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.
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Dumplings:
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1-3/4 cups self-rising flour
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1/2 cup butter
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A good pinch of salt and pepper
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2 sprigs of rosemary, chopped
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