Guinness Beef Stew with Cheddar Herb Dumplings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook bacon in large pot (such as dutch oven) over M heat. Remove and crumble, leaving grease in pot.

Step 2

2. Season beef with salt and pepper; then brown in same pot and reserve to the side.

Step 3

3. To the same pan add onion, celery, and carrots to the pan and cook until soft.

Step 4

4. Stir in garlic, about 30s, then tomato paste. Add beer, mushrooms and worcestershire sauce next and allow to simmer, scraping the browned bits from the bottom of the pan.

Step 5

5. Add beef back to the pot along with chicken broth, bay leaf and thyme. Reduce to simmer and cover, cooking 1 ½ hr before adding potatoes/parsnips and turnips. Continue to simmer until vegetables are tender.

Step 6

6. Remove bay leaf and thyme branch; if stew is still thin make a slurry of cornstarch and water and add in, bringing to a boil and allowing to simmer again. Stir bacon back in. Cook another 10m.

Step 7

7. Preheat oven to 350f

Step 8

8. In a separate bowl, combine flour and garlic powder. Cut in shortening until mixture resembles coarse crumbs; then add cheddar cheese. Add milk and stir until dry ingredients have been moistened. Make small balls of dough and place them on top of stew allowing generous room to expand.

Step 9

9. Place stew in oven, uncovered, and bake about 30-40m or until dumplings are browned and cooked through.

Step 10

10. Garnish with parsley and serve.