Beef Stew with Dumplings
- For the dumplings
- 8 day-old White rolls (Bun)
- ¼ liter warm milk
- 1 onion
- ½ bunch parsley
- 1 teaspoon butter
- 2 eggs
- 1 tablespoon Pastry flour
- For the stew
- 600 grams Beef for braising (such as Wade)
- 200 grams carrots
- 200 grams Celery root
- 6 small onions
- 1 tablespoon Tomato paste
- 2 sprigs thyme
- 2 tablespoons clarified butter
- 1 tablespoon sweet ground paprika
- 1 teaspoon Caraway (as needed)
- ¼ liter Malt beer
- 1 tablespoon Vinegar (White wine vinegar or balsamic vinegar)
For the dumplings, cut bread into thin slices and soak in milk. Peel onion and chop finely. Rinse, trim and chop parsley. Sauté onion and parsley in butter and mix with bread, eggs, flour and 1 pinch of salt.
Bring a large pot of salted water to a boil. With wet hands, create eight dumplings from bread mixture and place into the boiling water. Let simmer on low heat for 15-20 minutes.
For the stew, cut beef into 2 cm (approximately 1 inch) pieces. Peel onion and chop finely. Rinse and peel carrots and celery and cut into 1 cm (approximately 1/2 inch) cubes.
Heat butter in a saucepan and brown meat in two portions. Remove when browned. Sauté onion, carrots, celery and leeks in butter, stir in tomato paste, shake paprika over it and briefly sauté, add thyme.
Add caraway seed if desired. Pour in malt and deglaze the pan. Cover and cook over low heat for about 1 hr. Braise the stew with vinegar and water and season with salt and pepper as needed.
For serving, arrange dumplings with the sauce on plates and garnish with thyme. Serve with a rich beer.