MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Stew w/Newcastle Brown Ale & Dumplings
 Categories: Beef, Beer, Breads, Pork, Vegetables
      Yield: 7 Servings

      1 kg (2.2 lb) shin of beef; in
           - chunks
      3 tb Flour
           Olive oil
      3    Red onions; peeled, halved,
           - rough sliced
  1 3/4 oz Pancetta or bacon; chopped
      3    Ribs celery; chopped
      1 sm Handful rosemary leaves
      5 c  Newcastle Brown ale or other
           - dark ale
      2    Parsnips; peeled rough
           - chopped
      2    Carrots; peeled rough
           - chopped
      4 lg Potatoes; peeled rough
           - chopped
           Salt & fresh ground pepper

MMMMM-------------------------DUMPLINGS------------------------------
  1 3/4 c  Self-rising flour
    1/2 c  Butter
           Salt & pepper
      2    Sprigs rosemary; chopped

  Season the beef, sprinkle with the flour and toss around
  until well coated.

  Heat up a frying pan until it is good and hot, add a
  little olive oil and fry the beef in 2 batches until nice
  and brown. Transfer the meat to a big casserole -- one
  that is suitable to go on a stovetop burner -- mixing in
  the flour that was left on the plate after coating it.

  Put the casserole on a medium heat, add the red onions and
  pancetta or bacon, and cook until the onions are
  translucent and the pancetta has a bit of color. Add your
  celery and rosemary. Now you can pour in your ale and
  1-1/4 cups of water, adding your parsnips, carrots, and
  potatoes. (Feel free to add whatever veg you like at this
  stage.) Bring to the boil, put a lid on, turn down the
  heat and leave it to simmer while you make the dumplings
  - which are choice.

  Blitz the dumpling ingredients in a blender or rub between
  your fingers till you have a breadcrumb consistency, then
  add just enough water to make a dough that is not sticky.
  Divide it into ping-pong-ball-sized dumplings and put
  these into the stew, dunking them under. Put the lid back
  on and leave it to cook for 2 hours.

  Taste it, season it as you like, and then serve the stew
  with some greens and loads of bread to mop up the juices.

  Yield: 6 to 8 servings

  Recipe Source: Happy Days with the Naked Chef
  :            : by Jamie Oliver

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Cooks marry ingredients in the way a poet marries words.

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)