Ohhhhh, that makes sense about the chuck. Thanks for the …

Comment on Beef and Ale Stew with Buttermilk Scallion Dumplings by Gwen.

Ohhhhh, that makes sense about the chuck. Thanks for the insight!

Gwen Also Commented

Beef and Ale Stew with Buttermilk Scallion Dumplings
I made this stew last night, and I gotta say it turned out nothing like the glamor-shot photo above. There was nowhere near enough liquid in the soup to support 4 lbs of chuck. Is there supposed to be beef stock? I added some chicken broth that I happened to have on hand so that I didn’t wind up with sludgy gravy. The dumplings were another challenge altogether. They needn’t have included the butter, and they totally fell apart in the stew–looking quite, quite unappetizing.

This soup sounds fabulous, but I don’t know how the blogger arrived at that image above using the recipe as it’s written. Sorry, but I wouldn’t recommend this stew.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.