Beef Stew With Potato Dumplings - cooking recipe

Ingredients

7 tbsp butter
2 1/4 lbs beef, cut into cubes
1 2/3 lb onions, peeled and roughly chopped
1 None medium carrot, peeled and chopped
1/2 cup + 2 tbsp all purpose flour
1 heaping tbsp tomato puree
1 cup dark beer
2 cups beef stock
1 lb potatoes, peeled
None None Pinch of nutmeg
1/3 cup semolina
1 None egg
4 sprigs fresh flat-leaf parsley, cut into strips

Preparation

Melt 1 tbsp butter in a Dutch oven and saute half the beef until browned. Remove from the pan. Heat another tbsp of butter and fry the remaining beef. Remove from the pan. Add the onions and carrot to the pan and cook for 3 mins. Return the beef to the pan and season with salt and black pepper. Sprinkle with 2 tbsp of flour and stir in the tomato puree. Cook for 2 mins, stirring. Add the beer and stock and bring to a boil. Cover and simmer for 1 hour 30 mins.
Cook the potatoes in boiling salted water for 20 mins. Drain and press through a potato ricer. Season with salt and a pinch of nutmeg.
Knead the semolina, egg, 2 tbsp of butter and 1/2 cup of flour with the dough hook of a mixer. Transfer to a lightly floured work surface and, with floured hands, knead in the potatoes. Shape into 8 dumplings and cook in boiling salted water over low-medium heat for 15 mins. Remove with a slotted spoon and place in a bowl.
In a frying pan, heat the rest of the butter until foamy. Stir in the parsley and pour over the dumplings. Serve with the stew.