Beef stew with beer and dumplings (Dutch)

Dutch beer stew

Cooked for the Dutch entry of the Euro Cup and Plate challenge.

500g gravy or stewing beef, cubed
½ cup flour
3 tbsp oil
1 large onion, sliced
2 minced garlic cloves
1 tbsp brown sugar
2 tsp red wine vinegar
3 tbsp chopped parsley
1 bay leaf
¼ tsp thyme
¼ tsp black pepper
1 cup of beef stock
330ml dark beer (German Hefeweizen Dunkel would be perfect)

Dumplings
1 cup flour
2 tsp baking powder
¼ tsp salt
1 tbsp organic butter
2/3 cup milk

Red cabbage and apple
We used ‘The Dutch Company’ from a jar

  1. Preheat the oven to 160°C
  2. Cover the beef chunks in flour, then brown in oil in a Dutch oven. Remove and set aside.
  3. Brown the onion and garlic in the same oil. Add the brown sugar, half the wine vinegar, thyme, pepper, bay leaf and chopped parsley.
  4. Pour the stock over the stew and then add the beer.
  5. Cover and bake for 2 hours at 160°C
  6. While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (melt first), and then stir in the milk. The batter should be a little dry but fluffy.
  7. Take the stew out of the oven and drop the dumpling batter by the tablespoon into the stew.
  8. Put the stew back in to the oven for a further 15 minutes.
  9. Serve with warmed up red cabbage and apple.

Serves 2-3.

 

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