Oven Braised Beef in Stout with Herb Dumplings

Preheat oven to 325. Cut meat into chucks, trimming off any excess fat. Put 1/2 a cup of flour into a plastic bag with the meat. Coat the meat, shaking off any excess flour. You probably will need to do this in batches.

Peel and cut the carrots and slice onion. In a large Dutch oven or other oven safe skillet, add a tablespoon of olive oil. Sauté the carrots and onions until slightly softened. Remove and set aside.

In the same skillet add in the floured meat browning each side. Add olive oil as needed.

Once all the meat is browned, add vegetables back to the pot. Add in dried thyme, bay leaves and brown sugar. Pour beer over the mixture. Bring to a boil then cover with the lid and place in the oven for 1 1/2 to 2 hours stirring and rotating the pot throughout the cooking process.

Make dumplings. In a large bowl add flour, salt, pepper, baking powder. thyme and parsley. Whisk everything together then add in cubed butter cutting it in with a pastry cutter of a fork. Next add in milk and beaten egg. Mix until everything is combined.

Once meat is tender add in dumplings forming them into small drop like balls. Bake for 30 minutes longer without the lid. Allow to cool for 15 minutes.

Serve with freshly chopped parsley. Enjoy!