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Best Bites: Guinness stew with cheddar dumplings

March 14,2018 01:33

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Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
Celebrate the luck of the Irish on Saint Patrick’s day with this decadent Guinness stew with cheddar dumplings!
6 oz bacon 
2 lbs chopped beef chuck 
1 large chopped onion
4 sticks chopped celery 
3 large chopped carrots 
4 cloves minced garlic 
3 oz tomato paste 
12 oz Guinness 
2 tbsp Worcestershire sauce
4 cups chicken broth 
1 bay leaf
3 sprigs thyme 
2 large diced potatoes 
1 diced turnip 
1 tbsp cornstarch 
1 tbsp cold water
½ lb sliced cremini mushrooms
    Cheddar Herb Dumplings: 
1.5 cups self rising flour
½ tsp garlic powder  
⅓ cup shortening 
¾ cup cheddar cheese
⅔ cup milk
Chopped parsley 
Fry the bacon in a pan over medium heat. Remove the bacon and temporarily set aside. 
Season the chopped beef chuck with salt. Cook the beef in the bacon fat until it is browned on all sides. Remove the beef from the pan and set aside. 
In the same pot, saute the onions, celery and carrots until soft. Add the garlic and saute for another 30 seconds. Stir in the tomato paste, Guinness beer and Worcestershire sauce. Stir well. 
Add the beef back into the pot and then pour in the chicken broth, bay leaf and thyme. 
Reduce to a simmer, cover and cook for an hour and a half. 
Remove lid, and add in chopped parsnips and potato. Stir, add lid and simmer again for another 30 minutes. 
Remove the bay leaf and thyme sprigs. 
In a separate bowl, create a slurry by combining the cornstarch and and cold water and mixing well. Pour the slurry into the pot and stir. 
Add the mushrooms and cook for another 10 minutes. 
For the cheddar herb dumplings, in a large bowl, combine the self-rising flour and garlic powder and mix with a spoon.
Add the shortening, and combine with hands until the mixture resembles coarse crumbs. Add in the cheddar cheese, herbs and milk and combine. Form the mixtures into small balls and place atop the stew, leaving enough room around each dumpling for them to expand in the oven. 
 Bake the stew for 30 to 40 minutes at 350 degrees Fahrenheit. Garnish with fresh parsley and enjoy! 
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