So I’m guessing by now you’re probably feeling like one more bite of turkey will have you gobbling and sprouting feathers. Step away from the leftovers and give this hearty beef stew, topped with fluffy cheddar thyme dumplings a try.
Beef in Stout with Cheddar Thyme Dumplings
- Yield: 4-6
- Category: Soups/stews
- Cuisine: Beef stew
- FOR THE STEW:
- 2 Tbsp corn oil
- 2 large onions, thinly sliced
- 8 carrots, peeled and sliced
- 4 Tbsp all-purpose flour
- 3 lbs. braising beef, cut into cubes
- 2 cups stout (I used Guiness)
- 2 tsp brown sugar
- 2 bay leaves
- 1 Tbsp chopped fresh thyme
- salt & pepper to taste
- FOR THE DUMPLINGS:
- 1 1/2 cups self-rising flour
- pinch of salt
- 1 cup crisco (or butter, lard, suet)
- 1/2 cup shredded sharp cheddar
- 2 Tbsp thyme leaves
- 6 Tbsp water
- Preheat the oven to 325 degrees.
- Heat the oil in a dutch oven or heavy-duty oven proof pan. Add the onions and carrots and cook over low heat, stirring occasionally, for 5 minutes, or until the onions are softened.
- Meanwhile, place the flour in a plastic bag and season well with salt and pepper. Add the beef to the bag, seal, and shake well to coat. Do this in batches if necessary.
- Remove the vegetables from the pan and reserve. Add the beef to the pan, in batches, and brown all over. You may need to add more oil if you’re using leaner beef. Return all the meat and vegetables to the pan and sprinkle in any remaining seasoned flour.
- Pour in the stout and add sugar, bay leaves, and thyme. Bring to a boil, cover, and cook in the preheated oven for 2 hours or until the beef is tender.
- To make the cheddar thyme dumplings, sift the flour and salt into a bowl.
- Mix in the Crisco and thyme until it forms coarse crumbs. Stir in the cheese and add the water until a soft dough forms.
- Drop spoonfuls of the mixture onto the top of the stew and return to the oven for 30 minutes.
- Remove and discard the bay leaves and garnish with fresh thyme leaves. Serve with beer (Stout of course!) for the authentic Irish pub experience.