February 11, 2012
Beef and carrots in stout with parsley and horseradish dumplings
Page 200, Henry
Oh, friends. I have been obsessed with the Ottolenghi version of Plenty and have not given Diana Henry her due lately. But a 2nd weekend of project bedroom remodel, culminating in the installation of the new flooring today changed that right quick. Since the project would largely fall to the floor-laying skilled wife of mine, I decided to have her choose a dish she was interested in and make it for her. So my job, in addition to the chop saw and any heavy lifting and hammer getting and such, was making sure that we had a lovely pot of beef and carrots in stout with parsley and horseradish dumplings waiting for us when the floor was complete. Check and check. The floor is gorgeous (as is the new closet build-out and the fresh paint job) and was completed in time for B to have a quick 30 minute nap before dinner, as the dumplings got added and the stew thickened for the last of it’s 2 and 1/2 hour cooking time.
Our celebratory dinner was well-deserved, and the finishing touches will go quickly tomorrow on the floor, and soon we will have to move our bed back to the bedroom after weeks of sleeping in the middle of our living room and I will only be slightly sad about that. But tonight? Celebration and a slow braised stew of beef, leek, and carrots in stout – simple and flavorful. Add the dumplings made from bread crumbs, horseradish, parsley, and egg and the simple stew is taken to a whole new level of celebration and plenty. We practically licked our bowls clean. And then collapsed into the bed in the middle of the living room.