Beef and Guinness Stew with Herbed Dumplings

Not your average light spring meal for sure....but darling husband saw the recipe in our local supermarket free monthly magazine (Raley's) and looked at me like Puss 'N Boots on Shrek....with those big wide eyes. "Okaaaaaaay, I'll make it." We were only a week late for this St. Patty's Day themed meal....

I'm posting the recipe because it was pretty decent. However, it seemed to turn a little "bitter" the next day and I'm wondering if it had anything to do with the beer. I might try the same recipe with red wine instead of beer and see how the leftovers taste then.

Beef and Guinness Stew with Herbed Dumplings

2 Tbsp. olive oil, divided

2 lbs. chuck beef or sirloin, cubed

3 carrots, peeled and chopped

1 onion, chopped

1/4 cup flour

1 1/2 cups each: Guinness Beer and beef broth

2 ribs celery

1-2 russett potatoes

1/2 lb mushrooms

1 Tbsp. Worcestershire sauce

1 1/2 tsp. thyme

1/2 tsp salt

1/4 tsp. pepper

Dumplings:

1 1/2 cups Bisquick

1/2 cup milk

1 Tbsp each: fresh parsley, fresh basil

1 tsp. fresh rosemary

Heat 1 tbsp. oil in pot. Add beef in small batches and brown well on all sides. Remove and set aside. Add other tbsp. oil and saute onions, carrots and celery. Cook for 5 minutes. Stir in flour and cook for 2 min. Add beer and broth, cook and stir until slightly thickened. Add beef back to pot with remaining stew ingredients and bring to boil. Cover and simmer over very low heat for 1 1/2 hours. Remove lid and simmer another 15 minutes. Prepare dumplings by mixing everything together and dropping by the spoonful onto the top of the stew. Cover and cook for 15 minutes, or until the dumplings are cooked through.