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A classic stew with a modern twist of salty and spicy bacon and jalapeño dumplings.

Beef & Guinness Stew With Bacon and Jalapeno Dumplings

Seasoned short ribs are cooked with vegetables and served with Jalapeno dumplings, chive cream and crispy shallots.

Featured Beer:
Guinness Foreign Extra Stout
A classic stew with a modern twist of salty and spicy bacon and jalapeño dumplings.
Difficulty
Difficulty
Hard
Prep Time
Prep Time
30 mins
Serves
Serves
4-6
Cooking Time
Cooking Time
3 hours 30 mins

Ingredients

STEW

4 English cut bone-in short ribs (about 3 by 3 1/2 inches)

Coarse salt

Freshly cracked black pepper

2 tbsp Vegetable oil

2 Yellow onions, roughly chopped

1 Bunch rainbow carrots, peeled and chopped

1 Large parsnip, peeled and sliced the size of the rainbow carrots

2 stalks Celery, chopped

2 Cloves garlic, smashed

1 tbsp Tomato paste

500 ml Guinness Foreign Extra Stout

3 Sprigs fresh thyme

1 Bay leaf

BACON & JALAPENO DUMPLINGS

240 g Plan flour

5 tsp Baking powder

1 tsp Coarse salt

1 tsp Ground black pepper

250 ml Milk

3 tbsp Butter

26 g Pickled jalapenos, chopped

CHIVE CREAM

240 g Sour cream

2 tbsp Minced fresh chive

Zest and 1 tablespoon juice from 1 lemon

1 tbsp Tabasco sauce

1 tsp Honey

CRISPY SHALLOTS

3 Large shallots, sliced lengthwise 33cm in thickness

225 ml Vegetable oil

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