Anyone who loves beer will definitely be home early from work for this Stout Beef Stew with Beer Bread Dumplings.
It may take a while for this recipe to cook, but it is well worth the wait and very healthy to eat!
My husband loves this recipe for Stout Beef Stew with Beer Bread Dumplings! My suggestion is to eat by a candle lit dinner.
2 tablespoons grapeseed oil
1 pound beef chuck, cubed
1 (14 ounce) bag peeled pearl onions, frozen
2 celery stalks, diced
3 carrots, peeled and diced
2 parsnips, peeled and diced
3 cloves garlic, minced
1 (12 ounce) bottle stout beer
1/4 cup flour
1 (14.5 ounce) can low sodium beef broth
1 (14.5 ounce) can no salt added diced tomatoes
1 package beer bread
2 tablespoons unsalted butter, softened
1/2 cup + 2 tablespoons low fat milk
Heat grapeseed oil in a large saucepan over medium-high heat. Season the beef with salt and pepper if desired and cook until browned on all sides. Transfer beef to a bowl. Add onions, celery, carrots, and parsnips to the now empty pan. Cook for 10 minutes. Add the garlic and beer to the pan and cook for about 20 minutes until the beer is nearly evaporated. Add the flour and stir until smooth. Return beef to the pan along with the beef stock and diced tomato. Bring to a boil, reduce heat to a simmer over medium-low heat, partially cover, and cook, stirring occasionally, about 1 hour until beef is tender. Preheat oven to 375°F. Empty the package of beer bread into a large bowl and add butter and milk. Mix until a soft dough forms, divide dough into 8 equal pieces, and add to the stew. Transfer stew to the oven and bake for about 15 minutes or until dumplings are cooked through and golden brown on top. Serve with fresh parsley.