beef & carrots in stout with horseradish parsley dumplings

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~ beef & carrots in stout with horseradish parsley dumplings ~

I made a pot of this hearty, yummy beef stew yesterday for our dinner. Tonight I’m bringing some over to my friend Clare’s quilting studio and we’re going to have a little nosh and a glass of vino before we dig in to our new quilting projects.

I discovered the recipe for this hearty dish in the cookbook Plenty by Diana Henry and Mitchell Beazley.

There are a few things I’ll change the next time I make this. I felt it needed more seasoning, a couple cloves of garlic, and low sodium beef broth in place of the water. Otherwise it was just perfect. It goes together much like boeuf borguignon and is lovely with a hunk of crusty homemade bread and butter.



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  2 comments for “beef & carrots in stout with horseradish parsley dumplings

  1. February 13, 2012 at 1:17 pm

    Hi Mellisa,
    As soon as the ice is gone, I am headed to the garden to get some beets so I can make this awesome recipe, I can’t wait! Hope you have a wonderful week and a special Valentine Day. Thanks for sharing with Full Plate Thursday and come back soon!
    Miz Helen

    • Melissa
      February 13, 2012 at 1:19 pm

      Thanks for hosting your awesome bloggy hop! Enjoy the recipe Miz Helen. 🙂 xo

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