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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

  1. In a large bowl, toss beef with 3 T flour, 1 t salt and a few grinds from the pepper mill
  2. Brown the meat on all sides in vegetable oil in a large dutch oven, move meat to a large bowl
  3. Add one bottle of ale to the pot and scrap up the brown crunchies from the bottom
  4. Pour the beer and crunchies over the meat
  5. Add a little more oil to the pan and saute the onions and mushrooms until soft
  6. Add the beef, beer, carrots and the remaining bottle of ale
  7. Cover, turn the heat to simmer and let it cook for about 3 hours, stirring occasionally
  8. About 40 minutes before serving, make the dumplings
  9. In a large bowl, mix 2 cups of flour, green onions, 1/2 t salt and baking soda
  10. Work cold butter into the flour mixture until the butter is pea sized with a pastry blender
  11. In another bowl, whisk buttermilk and egg
  12. Gently fold milk mixture into the flour mixture until a shaggy dough forms, adding a little more buttermilk if necessary
  13. Form dough into 12 equal balls and drop on top of the hot stew
  14. Cover and cook on low heat until the dumplings cook through, about 20 minutes
  15. Let the stew sit off the heat for another 15 minutes so it can thicken up a bit