Recipe of the Month
Beef in Stout with Herb Dumplings
2 Tablespoons sunflower oil
2 large onions
8 carrots, sliced
1/4 cup all-purpose flour
3 pounds chuck short ribs or center cut
beef shanks, cut in cubes
2 cups stout beer
2 teaspoons firmly packed dark brown sugar
2 bay leaves
1 tablespoon chopped fresh thyme
salt and pepper
11/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil
2 tablespoons chopped parsley, plus
extra for garnish
- Preheat the oven to 325F. Heat the oil in a flameproof casserole dish. Add the onions and carrots and cook over low heat, stirring occasionally, for 5 minutes, or until the onions are softened. Meanwhile, put the flour in a plastic bag and season well with salt and pepper. Add the beef to the bag, tie the top, and shake well to coat. Do this in batches if necessary. Reserve any remaining seasoned flour.
- Remove the onions and carrots from the casserole dish with a slotted spoon and reserve. Add the beef to the dish, in batches, and cook, stirring frequently, until browned all over. Return all the meat and the onions and carrots to the casserole dish and sprinkle in the reserved seasoned flour. Bring to a boil, cover, and cook in the preheated oven for 1 3/4 hours.
- To make the herb dumplings, add the flour, baking soda, and salt into a bowl. Mix milk, egg, and oil together in small bowl, mix lightly to blend. Stir milk mixture into flour mixture just until moistened. Drop by large rounded spoonfuls into casserole dish, cover and return to oven for 15minutes. Remove and discard the bay leaves. Serve immediately, sprinkled with parsley.
Stout is a strong, dark beer that originated in the British Isles. The most famous Irish Stout is Guinness, which is made from barley, roast malt extract, hops, yeast, and water. In this hearty stew, topped with light and fluffy dumplings, tender chunks of slow-cooked beef are enveloped in a rich gravy.
Sparkling white wine, chilled
Fill a glass half-full of stout, then slowly pour in an equal quantity of wine over the back of a spoon that is just touching the top of the stout and the edge of the glass. This should prevent the drinks from mixing together too much and help to keep them in separate layers. Serve immediately.