Oven Braised Beef in Stout with Herb Dumplings

Preheat the oven to 325°F. Cut the meat into chunks, trimming away any excess fat. Add 1/2 cup of flour to a large plastic bag, then add the meat and shake to coat, working in batches and shaking off any excess flour as you go.

Peel and cut 3 large carrots and slice 1 large onion into small slivers. Heat a tablespoon of olive oil in a large Dutch oven or other oven‑safe skillet, then sauté the carrots and onions until just beginning to soften. Remove them from the pot and set aside.

In the same pot, add the floured meat and brown it on all sides, working in batches to avoid overcrowding and adding more olive oil as needed.

Once all the meat is browned, return the vegetables to the pot with all of the meat. Add ½ teaspoon dried thyme leaves, 2 bay leaves, and 1 tablespoon dark brown sugar—season with salt and pepper to taste. Pour about 2 1/4 cups of beer over the mixture, bring it to a boil, then cover and transfer to the oven for 1½ to 2 hours, stirring and rotating the pot occasionally as it cooks.

Make the dumplings. In a large bowl, combine 1¾ cups all‑purpose flour, 1 teaspoon salt, ⅛ teaspoon pepper, 2½ teaspoons baking powder, ½ teaspoon dried thyme, and ½ teaspoon dried parsley, and stir to blend.

Add 4 tablespoons of cubed cold butter and cut it into the dry ingredients with a pastry cutter or a fork until the mixture resembles small pebbles.

Add ¾ cup of milk and 1 beaten egg, stirring just until everything is combined.

Once the meat is tender, add the dumplings, forming them into small drop‑style balls. Return the pot to the oven, uncovered, and bake for 30 minutes more or until dumplings are cooked through. Let the dish cool for 15 minutes before serving. Serve with freshly chopped parsley.

Enjoy!