Directions:
Heat olive oil in a large pot over medium heat. Brown the beef in batches, then remove and set aside.
In the same pot, add onions and garlic, cooking until softened. Add carrots, celery, and mushrooms, cooking for another 5 minutes.
Stir in the tomato paste, then deglaze the pot with the Guinness stout. Add beef broth, thyme, rosemary, salt, and pepper. Return the beef to the pot.
Bring the stew to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is tender.
For the dumplings, mix flour, baking powder, and salt in a bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in cheese, parsley, and chives.
Add milk and mix until a dough forms. Drop spoonfuls of dough onto the stew, cover, and simmer for 15-20 minutes, or until dumplings are cooked through.
Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 480 kcal | Servings: 6 servings
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