Beef Stew with Bread Dumplings

Ingredients

• 8 old-fashioned rolls (bread rolls)
• 0.25 l hot milk
• 1 onion
• 0.5 bunch Parsley
• 1 tsp butter
• 2 Eggs
• 1 tbsp flour
• Salt
• 600 g beef for stewing (e.g., shank)
• 200 g carrots
• 200 g celeriac
• 6 small onions
• 1 tbsp Tomato Paste
• 2 sprigs thyme
• 2 tbsp clarified butter
• 1 tbsp sweet paprika
• 1 tsp caraway seeds (optional)
• 0.25 l malt beer
• Pepper
• 1 tbsp vinegar (white wine or balsamic)

Instructions

1. 1.

   Slice the rolls into thin slices, pour hot milk over them and let soak. Peel the onion, finely chop with parsley, sauté in butter, then mix with eggs, flour and a pinch of salt into the dough.

2. 2.

   Bring plenty of salted water to a boil. With damp hands form eight dumplings, drop them into the boiling water. Simmer on low heat for 15-20 minutes until cooked through.

3. 3.

   Cut the beef into about 2 cm cubes. Peel and finely dice one onion. Dice carrots and celeriac into roughly 1 cm pieces. Peel and optionally halve the remaining small onions.

4. 4.

   Heat clarified butter in a pot, sear the beef in two batches, then remove it. In the same fat sauté onion, carrots, celeriac and leeks, stir in tomato paste. Sprinkle paprika over the mixture, let it brown slightly, add thyme.

5. 5.

   Add caraway seeds if desired, deglaze with malt beer. Cover and simmer on low heat for about 1 hour, adding a little water if needed. Season the stew with vinegar and adjust salt and pepper to taste.

6. 6.

   Serve the dumplings together with the stew on plates, garnish with thyme, and offer beer alongside.