beef stout stew

Le Creuset!  When one is fortunate enough to have a boyfriend who stalks ebay in order to purchase an affordable used cast iron pot, it is imperative to break it in with a warming stew.  Though beef bourguignon would probably be most peoples' dish of choice, I wanted to do something slightly simpler and less iconic.  I decided on Diana Henry's "Beef Carrot Stout Stew" for my inaugural dish, and the result was a very homey and pleasant dinner.  I made the onion-breadcrumb dumplings she included, but did not find them to add that much to the stew.  

1. Brown 2 lbs stew meat in 2 tbsp olive or peanut oil in an oven-proof pot. Remove from pot.
2. Brown 2 chopped leeks, 6 medium chopped carrots in 1 tbsp oil.
3. Add 12 oz. stout to the pot after vegetables have browned, then add 2.75 cups water, .5 cup pearl barley, and the browned meat. 
4. Bring to a boil, then reduce heat and place into 325 degree oven for 2 hours.

If you decide to make the dumplings:
1. Saute 1/2 large diced onion in 1 tbsp butter.
2. Combine with 1.5 cups breadcrumbs, .25 cups chopped parsley, 3 tbsp creamy horseradish (next to the mayo in the grocery store), and 1 large egg.  
3. Mix and shape into balls; place on top of beef stew for 20 minutes covered and 10 minutes covered.  

Autumny!