Beef with beer and dumplings oven

Submitted by enr on 15 Jan 2011
1.25 kg beef shoulder
2 onions
8 carrots
4 tbsp flour
425 ml beer
2 tsp brown sugar
2 bay leaf
1 tsp thyme, crushed
salt, pepper
2 tbsp fat
# For the dumplings:
120 g flour
1 level tsp baking powder
50 g butter or margarine
2 tbsp parsley, chopped
4 tbsp water
parsley for sprinkling
Beef with beer and dumplings oven
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The meat is cut 2.5 cm cubes. Cut the onion rings, sliced ​​carrots. Heat the oven to 160 C. In a deep skillet or saucepan, heat up 2 tbsp sunflower oil in it and put the onions and carrots for about 5 minutes, stirring often. During this time, mixing the flour with pepper and salt, and it is rolled meat cubes. Onions and carrots are removed from the pan. Fry the meat portions, until golden. Finally returns all the meat in the pan, put the carrots with onions, sprinkle with remaining seasoned flour. Pour beer. Put the sugar, bay leaf and thyme. Boil, cover and put it all put in 100 minutes in the oven. There are also the dumplings: Mix the flour, baking powder and salt. They put the butter, cold pieces and parsley. Grind fingers. Insert the water to form a soft dough. From this dough is shaped dumplings as walnut. When you go 100 minutes dumplings rank on the meat, put it back and cover the dish back for another 30 minutes in the oven. Serve sprinkled with parsley. * Carrots may fully or partially replaced with other roots - parsnips example. * The original recipe in the dumplings do not put butter, and beef tallow, finely chopped. * If using ale, do not put brown sugar.
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15 Jan 2011
Eint & # 246; pfe, publishing ParRagon