Beef Stew with Herb Dumplings

Summary

Ingredients

• 2 tablespoon oil, (sunflower oil)
• 2 large onions, cut into thin rings
• 8 carrot (s), sliced
• 4 tablespoon flour
• some salt and pepper
• 1 kg beef, cut into cubes, approx. 2.5 cm in size
• 425 ml beer, (dark, I`ll use cellar beer)
• 2 teaspoons cane sugar
• 2 bay leaves
• 1 teaspoon thyme, chopped

For the dough: (dumplings)

• 125 g flour
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 40 g butter
• 2 tablespoon parsley, freshly chopped
• 4 tablespoon water

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Instructions

1. Preheat the oven to 160 ° C.
2. Flesh:
3. Heat the oil in the saucepan and sweat the onions and carrots while stirring.
4. In the meantime, put the flour with a little salt and pepper in a large freezer bag, add the meat and shake vigorously until it is completely dusted with the flour.
5. Take the vegetables out of the saucepan and fry the meat cubes on all sides until golden brown and add the vegetables again. Dust the remaining flour over it. Pour in the beer, stir in the sugar, bay leaves and thyme, bring to the boil, season with salt and pepper and stew in the oven for 1.5 hours with the lid on (rack, middle rack).
6. Dumplings:
7. Knead the flour, baking powder, softened butter, salt and parsley, add enough water (approx. 4 tablespoons) until a soft dough is formed. Shape it into small balls with the flat, floured hand. Place the dumplings on the meat and cook in the oven for another 30 minutes with the lid on.
8. Remove the bay leaves and serve immediately (sprinkled with a little parsley if necessary)!
9. A side dish is no longer necessary as there are already vegetables and dumplings in the casserole!
10. We serve some bread to go with it!