Directions

Beef and Ale Stew

1. Brown diced chuck in a Dutch oven or a pre heated camp oven in vegetable oil. Season then is removed from the pot.

2. Add diced onion and sweat off until just tender. Add garlic and cook off for 1 minute. Add Celery, carrot and leak and cook out for 3 min. Add tomato paste and cook out for three minutes. Reintroduce the chuck to the pot and add the beef stock.

3. Bring to a simmer.

4. Add Thyme, Bay leaves and cover with a lid. Cook on low for about an hour. Add potatoes and cook out until potatoes are just tender.

5. While the potatoes are cooking out make the dumplings. Note you want to make these with enough time to rest them for 10mins minimum before you introduce them to the pot.

Dumplings

1. Using a mixing bowl. Combine flour, salt, and butter together until crumbly. Add Parmesan. Slowly add milk until you form a dough (don’t knead).

2. Place a sheet of baking paper on your work surface, turn out dough on top of baking paper. Using your hands or a rolling pin, flatten out dough on top of baking paper until it is about an inch thick and fold dough in half. Flatten and repeat, rest for ten minutes.

3. Cut into 8 even section and roll gently into balls. Rest for 10-15min. lightly place on top of the simmering stew. Cover the pot with lid.  You want to add these about 30min before your stew is ready. This will give the dumplings time to cook and thicken the sauce slightly.

4. Once your dumplings are cooked through, your stew is ready to serve!