Recipe for Fall - Guinness Stew

There have been so many wonderful posts and tweets about Fall rolling in so I thought I would jump in and offer one of my favorite fall recipes - Guinness Stew!

I would like to dedicate this recipe to two of my favorite bloggers - Mrs. Bliss and Musing Mom.  You can find Mrs. Bliss at Housewife Bliss and @HousewifeBliss on Twitter  and Musing Mom is at Musings of a Modern Mom and @MusingMom6 on Twitter!

Ingredients for Guinness Stew
2 pds 3 oz of chucked beef
3 TB Flour
Olive Oil3 red onions, peeled & halved & roughly sliced
2 oz pancetta or bacon chopped
3 sticks celery chopped
small handful of rosemary leaves
5 cups of Guinness or New Castle brown ale or whatever you prefer!
2 parsnips peeled & roughly chopped
2 carrots peled & roughly chopped
4 potatoes peeled & roughly chopped
Sea Salt & Pepper

Dumplings:
1 3/4 cup of Self Raising Flour
1/2 cup butter
good pinch of salt and pepper
2 sprigs of rosemary chopped

Prepare:
Season beef - sprinkle with flour and toss until well coated.
Heat up frying pan til hot, add Olive Oil and fry beef in two batches.
Transfer meat to big pot/casserole, mixing in leftover flour from plate after cooking.
Put casserole on medium heat.
Add onions, bacon and cook until onions are translucent and bacon has color.
Add celery and rosemary.Now pour in ale, 1 1/4 cups of water.
Add carrots, parsnips and potatoes.
Bring to boil, put lid on & simmer while making dumplings.

Blitz dumpling ingredients in blender or rub between your fingers until a breadcrumb consistency.

Add just enough water to make a dough and is not sticky.
Divide into ping pong ball dumplings.
Put dumplings into stew - dunking them under.
Put lid on and cook for two hours.

Taste, Season and Serve with greens and bread.  Enjoy!!
(my personal note - watch your heat & beware of bottom burning! :))

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