Print Email a Colleague

Photograph intended for reference only and may not be reproduced.

Flemish Beef Stew with Belgium Beer and Dumplings

Ingredients

20 pc x 4 oz	20 pc x 115 g	top sirloin cap, portioned
4 oz	115 mL	vegetable oil
2 cups	500 mL	carrots, diced
2 cups	500 mL	celery, diced
2 cups	500 mL	onion, diced
5	5	cloves garlic, minced
2 tsp	10 mL	dried thyme
1 tsp	5 mL	dried sage
14 oz	396 g	canned tomatoes, diced
16 oz	475 mL	Leffe or Belgian beer
2 quarts	2 L	beef gravy
2 cups	500 mL	Yukon Gold potatoes, diced
Dumplings
11 oz	325 mL	milk
4	4	whole eggs
5 oz	140 g	butter
6 tbsp	90 mL	fresh chives, minced
1 cup	250 mL	fresh parsley, minced
3 cups	710 mL	flour
8 tsp	40 mL	baking powder
4 tsp	20 mL	salt

Instructions

1. Season and sear the top sirloin on all sides in the oil and remove from pan. In the same pan, lower the heat and sauté the carrot, celery, onions, garlic and dried herbs for approximately 5 minutes to brown.
2. Add the canned tomato and beer; simmer for another 5 minutes.
3. Return the top sirloin to pan with the beef gravy and bring up to the boil. Cover pot and braise in a moderate oven (350°F/177°C) for approximately 1½ hours or until meat is tender. After 45 minutes into the braising process add the potatoes.

Dumplings

1. Mix the milk, eggs, butter, chives and parsley in one bowl; sift the flour, baking powder and salt into a second bowl.
2. Slowly incorporate the wet mixture into the flour mixture until well blended.
3. Fifteen minutes before the braising process is done, drop spoon-size dumplings into the stew and cook until fluffy and tender.

Assembly

1. If possible, serve individual portions in a small saucepan to the tableside with warm plates to serve into. Or, serve meat, vegetables and dumplings in one bowl with gravy.

Note

For restaurant service, meat, vegetables and dumplings may be cooked separately (in beef stock or gravy) and brought individually together at service time.

Servings: 10