~ 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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