Irish Ale Stew
|Lean beef||4 Pound, cut into 1/2 inch slices|
|Large onions||1 Pound, thinly sliced|
|Potatoes||1 1⁄2 Pound, cubed|
|Flour||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), crushed|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Bay leaves||2 Small|
|Thyme leaves||2 Teaspoon|
|Freshly ground black pepper||1|
|Canned beef broth||21 Ounce (Two 10 1/2 Ounce Cans)|
|Beer||24 Ounce (Dark Ale Will Enhance Flavor)|
|Dumpling batter||1 Cup (16 tbs) (Or Use As Needed)|
Preheat oven to 325 degrees.
Cut the beef slices into pieces about one inch by two inches.
Flour them lightly, brown them a few at atime in hot oil and put them into a large oven-proof casserole.
Add onions and garlic to oil in pan and brown them lightly, adding more oil if necessary.
Put them in the casserole, then add sugar, two tablespoons of the vinegar, parsley, bay leaves,.thyme, salt, and pepper.
Stir once or twice.
Pour off any oil remaining in the skillet.
Put in the broth and heat over low flame, stirring to loosen all browned bits.
Pour over meat mixture in casserole.
Add the potatoes and the beer.
Cover casserole and bake for two hours.
Transfer the casserole to the top of the stove.
Stir in the remaining vinegar.
Cook over medium heat until the sauce bubbles.
Drop dumpling batter by teaspoonfuls on top of the hot stew, cover, reduce heat and cook for fifteen minutes.
Do not remove cover during these fifteen minutes.