Beer & Beef Stew with Dumplings
Ingredients
- 2 large onions chopped up
- 2 lbs beef shoulder
- 10.5 oz brown mushrooms cut in half
- 17 fl oz dark beer
- 12 fl oz beef stock
- 1 tbsp butter
- 1 large onion diced
- 5 stale bread rolls
- 2 eggs
- 5 fl oz milk
- 2 tbsp parsley freshly chopped
- 1 pinch nutmeg
- salt to taste
- pepper to taste
- parsley freshly chopped, for garnish
Instructions
- First, heat up a generous amount of oil in a roasting pan before adding the onions. Leave them to sweat with the lid on.
- Next, cut the meat into pieces and add them to the onions. Fry the meat until it's golden-brown before adding the mushrooms. Season everything with generous amounts of salt and pepper before pouring in the beer and beef stock. Leave it to simmer for about 90 minutes.
- For the dumplings, melt some butter in a pan and fry the diced onions.
- Next, cut the bread rolls into pieces and transfer them to a bowl. Add the eggs, milk, diced onions, and parsley. To finish, season with salt, pepper, and nutmeg. Thoroughly knead all the ingredients together with your hands until you have a dough-like mixture. Leave this to sit for half an hour.
- Roll out around 12 dumplings from the dough. Add these to the beef stew and cook for a further 40 minutes.
- Season the dish one more time and sprinkle parsley onto each portion.