It is definitely fall around our neighborhood. What trees there are, are slowly turning shades of yellow and red. The mornings are dewy and cold when I leave for the gym. And the afternoons are crisp and slightly cooler come dinner time. I have been slowly adding comfort food such as this beef stew with potato dumpling recipe to our weekly menu planning, more often than not to be honest with you.
This is a new recipe that I developed for Relish Magazine, and it is a winner. Typically, when I make a beef stew, I simmer the meat with a mixture of stock and a hearty red wine, before adding lots of root vegetables. This recipe is different. It is a little bit traditional, and a little bit non-traditional. Kind of like being a little bit rock and roll and a little bit country.
Inexpensive cuts of beef are slowly simmered with onions and garlic, in a rich stock and fall brown ale for a long time. The meat ends up being fork tender and very flavorful. Instead of adding traditional chunks of potato along with carrots and peas, earthy mushrooms are added along with fluffy potato dumplings which are simmered on top of the stew just before serving. The dumplings are AMAZING; little pillows of fluff! Little secret baking the potatoes before making them into dumplings keep them light and fluffy. This stew recipe is pure comfort food.
Recipe: Beef Stew with Potato Dumplings