A drive to Brewery Ommegang, just a few miles from the farm, inspired this hearty dish that is always enjoyed when Josh’s parents come to visit. Choose a rich, dark beer for this dish, one that’s flavored and robust. During the final phase of the cooking, when you’ve added the dumplings, cook the stew on top of the stove. The tops of the dumplings will be dry, while the undersides will be moist with the stew juices.
- 4 tablespoons vegetable oil
- 3 pounds boneless chuck (fatty rather than lean), cut into 1 ½-inch chunks
- ¼ cup all-purpose flour
- 2 pounds onions, coarsely chopped
- ½ pound carrots, thickly sliced
- 3 garlic cloves, smashed and peeled
- ½ teaspoon dried thyme
- ¼ teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 bottle (12 ounces) dark beer
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/3 cup finely chopped onion
- ½ cup buttermilk
- 2 tablespoons chopped fresh dill
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup fine fresh bread crumbs
- Cook Time: 1hr 25m
For the stew:
Preheat the oven to 350ºF. In a 5- to 7-quart Dutch oven or heavy-bottomed saucepan, heat 2 tablespoons of the oil over medium-high heat. Dredge the beef in flour, shaking off the excess. Working in batches (this is so the meat browns, rather than steams), cook the meat until browned all over, about 5 minutes. Transfer the meat to a bowl.
Add the remaining 2 tablespoons oil to the pan along with the onions, carrots, and garlic. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables are crisp-tender, 12 to 15 minutes. Stir in the thyme, allspice, cloves, beer, tomato paste, salt, and 2 cups water and bring to a boil. Return the meat to the pan. Cover and place in the oven. Bake for 1½ hours, or until the meat is tender. Place the pan on the stovetop.
Meanwhile, for the Dumplings
In a small skillet, heat 1 tablespoon of the melted butter. Add the onion and cook until tender, about 5 minutes. Transfer to a small bowl and stir in the buttermilk, dill and 2 tablespoons of the melted butter. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Make a well in the center of the flour mixture and add the buttermilk mixture. Stir the dumpling mixture gently until moistened.
In a shallow bowl, stir the remaining 3 tablespoons melted butter into the breadcrumbs. One at a time, drop the dumpling mixture by rounded tablespoons into the crumb mixture and turn to coat with the crumbs. (You should end up with 12 dumplings.)
Drop the dumplings into the simmering stew, spacing them evenly. Cover the pan and simmer the stew until the dumplings are tender and cooked through for about 20 minutes.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.