04 September 2008

Dutch Oven Dumpling Stew


1.5 lb. beef, cut into 1" cubes, browned
2 packets gravy mix
1 can beer
2 C. water
2 carrots, peeled and shredded [can prepare ahead of time]
2 cloves garlic
1 onion, finely chopped
1 stalk celery, finely chopped
2 tomato, chopped
1 C. green peas
3 T. finely chopped parsley

2 C. biscuit mix
3 T. fresh basil, finely chopped
S + P
3/4 C. milk [or as much as it takes to make batter moist]

Heat Dutch oven with 12 briquettes underneath. When warm add beef and sprinkle with gravy mix. Add garlic and onion and sauté for 5 minutes. Pour beer and hot water over meat. Stir in all the veg except the peas. Cover [with 8 or so briquettes on lid] and cook until meat is tender, about one hour.

In small bowl, combine biscuit mix with basil and seasoning. Stir in milk with fork until mixture is moist.

Stir peas and parsley into stew. Drop dumpling mixture on top of stew with tablespoon. Cover and cook on for 30 minutes [or until dumplings are done all the way through] with 12 briquettes on top and 8 underneath.