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Beef Dumpling Stew

What better way to get into the St. Paddy’s Day spirit than to get the pellet grill going? Grab some Stout and get some classic pub food going! Smoking the beef before adding it to the stew creates an additional depth of flavour to an already fantastic stew!
Difficulty:
2/5
Prep time:
10 min
Cook time:
4 h
Serves:
6-8

INGREDIENTS

FOR THE STEW

  • 3 lbs. Beef, Lower Quality Cut (Chuck, Round, Barron)
  • 2 Tbsp. Hot Sauce
  • 3 Tbsp. Pepper
  • 2 Onions – Chopped
  • 5 Garlic Cloves – Chopped
  • 3 Celery Ribs – Chopped
  • 3 Carrots – Peeled and Chopped
  • 1 Cup Spinach – Chopped
  • 10-15 Fingerling Potatoes – Small Ones Halved, Bigger Ones Quartered
  • 4 Sprigs of Thyme
  • 2 Sprigs of Rosemary
  • 1 Bay Leaf
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Flour
  • 4 Cups Beef Stock
  • 1 Can of Stout Beer (355 ml)

FOR THE DUMPLINGS

  • 1 ½ Cups Flour
  • 2 tsp Baking Powder
  • ½ tsp Fresh Rosemary – Fine Chop
  • ½ tsp Dried Chives
  • ½ tsp Dried Parsley
  • ½ tsp Sea Salt
  • 1 Egg – Beaten
  • ½ Cup Buttermilk + 2 Tbsp (extra if the dough is dry)

DIRECTIONS

  1. Preheat your Broil King Pellet Grill to 250f with Blend Pellets. Start by cutting your beef into 1 ½” Cubes. Rub the hot Sauce over all the beef and season well with Pepper. Place on a rack and put it on the Stew Pot. Place that on the grill and add your Grapeseed Oil to the pot. Allow to Smoke for 1 hour.
  2. Once the hour is up, remove the beef and bring the pellet grill to 400f. Allow that to run for 5-10 min to get the oil in the pot nice and hot. Add your beef to the pot and sear it off. You may want to do this in batches to stop the meat from steaming. Remove the beef and set it aside. Add all of the Veg except the Spinach. Stir around and allow to soften for 5-8 min.
  3. Next, add your Tomato Paste and Flour to the Veg and mix it well to coat everything. Allow this to cook for a couple of minutes to build flavours. Now, crack that can of Stout and pour it in! Scrap the bottom of the pot to get all the goodies off the bottom. Add the Beef Stock and the Herbs. Put a lid on and close it up. Drop the Temp to 325f on the Pellet Grill and let it cook for 2 hours, giving it a spin at the halfway point.
  4. While the stew is simmering, get on making the dumpling dough! Add the dry ingredients into a large bowl and mix well with a fork. Next, add the wet ingredients and mix with a fork until a shaggy dough forms. Using your hands, fold and mix the dough till it forms a smooth dough, even a bit tacky. Add the extra buttermilk if the dough is dry. Portion out pieces of the dough into balls. You should be able to get 9-10 ¼ cup-sized balls. Cover with a towel and leave till ready to use!
  5. Remove the lid after the time is up. Test the beef by squeezing it. If it’s tender, we are good! If not, close it back up and cook for another 30 min if needed. When the beef is ready, add the dumplings to the pot, spreading them out, so they aren’t touching. Keep the lid off the pot and close the grill up for 20 minutes.
  6. After 20 minutes, flip the dumplings over so that the wet side is face up. Close the grill and cook for another 10 min. Remove from the grill and serve with fresh Rosemary or Thyme.

Enjoy!

Cory – @Saturday_night_test_kitchen

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