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Dianne's Recipes
4 to 6 pounds Beef Shank, cut into pieces
3 tablespoons Oat Flour
Salt and Pepper to taste
Olive Oil for browning beef
2 Onions, chopped
8 ounces Mushrooms, trimmed and quartered
3 large Carrots, peeled, halved and chopped
2 bottles Ale (12 ounces each)
Brown meat and pour into soup pot with all its pan juices.
Sauté onion and mushrooms in some of remaining meat juices then add them and all the remaining ingredients to the soup pot and turn the burner on low. Add both bottles of ale and simmer on low for 2 hours or put in a crock-pot for 7 to 8 hours on low.
Dumplings
Make dumplings about 40 minutes
before serving.
2 cups Whole Wheat Pastry Flour
3/4 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 cup Green Onions, chopped thinly
41/2 tablespoons cool Butter,
cut into small pieces
3/4 cup Buttermilk
1 Egg
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In a medium bowl, stir together flour, salt, baking soda and green onions. Using a pastry blender or your fingers, work cold butter into flour mixture until it resembles cornmeal with some pea-size pieces.
In another bowl whisk together buttermilk and egg. Gently fold wet ingredients into dry mixing until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tablespoon at a time. Gently form dough into 12 equal balls and drop into stew.
Cover pot and cook 20 to 30 minutes. Let stand 15 minutes before serving. Stew will thicken as it cools.
Serve over mashed potatoes. |
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