Wasatch Evolution Ale Beef Stew
Ingredients
Scale
- 3 or 4 lbs of beef, cut in cubes
- 3 T plus 2 C of all purpose flour
- salt to taste
- pepper from the mill
- 3 T vegetable oil
- 2 bottles of ale
- 2 large onions, sliced
- 1/2 lb mushrooms, sliced
- 3 large carrots, cut into sticks
- 1/2 C green onion, diced – green part only
- 1/2 t baking soda
- 4 1/2 T cold butter, cut into small pieces
- 3/4 C buttermilk
- 1 egg
Instructions
- In a large bowl, toss beef with 3 T flour, 1 t salt and a few grinds from the pepper mill
- Brown the meat on all sides in vegetable oil in a large dutch oven, move meat to a large bowl
- Add one bottle of ale to the pot and scrap up the brown crunchies from the bottom
- Pour the beer and crunchies over the meat
- Add a little more oil to the pan and saute the onions and mushrooms until soft
- Add the beef, beer, carrots and the remaining bottle of ale
- Cover, turn the heat to simmer and let it cook for about 3 hours, stirring occasionally
- About 40 minutes before serving, make the dumplings
- In a large bowl, mix 2 cups of flour, green onions, 1/2 t salt and baking soda
- Work cold butter into the flour mixture until the butter is pea sized with a pastry blender
- In another bowl, whisk buttermilk and egg
- Gently fold milk mixture into the flour mixture until a shaggy dough forms, adding a little more buttermilk if necessary
- Form dough into 12 equal balls and drop on top of the hot stew
- Cover and cook on low heat until the dumplings cook through, about 20 minutes
- Let the stew sit off the heat for another 15 minutes so it can thicken up a bit