Beef Stew & Dumplings!
Success! I wrote everything down as I went along and I’m glad I did, cause I definitely will use this again someday and I’m sure I won’t remember what I did. However, I think less corn next time or skip it altogether. Still quite good!
Beef Stew
1.5# stew meat, if yours comes like it does here, you’ll need to cut it down into smaller pieces
1 c carrots, chopped
4 white potatoes, chopped into chunks
1/4 lg onion (softball sized), cut into large chunks
1 sm can (11 oz) sweet corn, drained
1 t thyme
1 t pepper
1/2 t salt
2-3 cloves garlic, minced
bay leaf
2T worchestershire sauce
1.5 c Guinness
1.5 c beef stock
3T AP flour
3T butter
Brown beef, and drain.
Melt butter over medium low heat, add flour and get your roux on.
Whisk in stock and beer
Add everything else.
Bring to a boil and let boil for 5 minutes.
Reduce heat to low, let simmer for 1 hour
Play the “where the hell did the bay leaf go” game and remove
Dumplings – straight from Bisquick
2 cups Original Bisquick mix
2/3 cup milk
Stir ingredients until soft dough forms.
Drop by spoonfuls onto boiling stew; reduce heat.
Cook uncovered 10 minutes. Cover and cook 10 minutes. (Note: This is a good time to clean the bowl you used to mix this up, I know from experience that it can and will turn to cement if not cleaned fast enough.)
The dumplings were a tiny bit on the gooey side – I forgot how much those suckers expand and the initial spoonfuls were a little too big.