Carbonades Of Beef With Fluffy Dumplings

• 1/3 cup oil
• 3 pounds boneless chuck, cut into 1" cubes. Remove any fat and toss lightly in flour.
• 1 bag (1 pound) frozen, small whole onions
• 1 teaspoon minced garlic
• 1 can (12 ounces) beer
• 1 can (10 1/2 ounces) beef broth
• 3 tablespoons brown sugar
• 2 tablespoons currant jelly
• 1 tablespoon ketchup
• 1/2 teaspoon thyme flakes
• 1 bay leaf
• salt and pepper to taste

1. In an oven-proof Dutch oven casserole, heat oil. Add the beef, onions and garlic and cook, tossing and turning until meat and onions are beginning to brown. Add the remaining ingredients, stir, and cover the casserole. Bake in a 350' oven for about two hours or until meat is tender. Can be held at this point.
2. Place casserole on the top of the stove and cook over low heat until the stew is bubbling gently. Spoon dumpling batter onto the simmering stew, cover tightly and continue simmering for twenty minutes, undisturbed. Do not life cover during this time. Dumplings will have plumped and a toothpick inserted in the center will come out clean. A mug of beer is very good with this dish.

oil, boneless chuck, frozen, garlic, beer, beef broth, brown sugar, currant jelly, ketchup, thyme, bay leaf, salt

Taken from www.epicurious.com/recipes/member/views/carbonades-of-beef-with-fluffy-dumplings-51736271 (may not work)