Newcastle Stew with Dumplings

1 large red onion, sliced
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon flour
3 stalks celery, chopped
2 sprigs rosemary
1 cup beef broth
2 cups Newcastle brown ale or other
4 medium carrots, chopped
4 medium potatoes, chopped
1 teaspoon dried parsley
salt and pepper

1-1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 cup butter
4 sprigs thyme, stems removed
salt and pepper
water

1. Melt butter in a large skillet over medium heat and add the onion. Cover and allow to caramelize until fully browned, about half an hour.
2. Heat oil in a large pot and add celery and rosemary. Dust with flour.
3. Combine carrots and potatoes with celery and rosemary and add beef broth and ale to cover.
4. Bring mixture to a boil, reduce heat to a simmer and cover while making dumplings.
5. Combine flour, butter, salt, pepper and thyme in a bowl until you have a crumblike consistency.
6. Gradually add cold water, tablespoon by tablespoon, until you have a dough.
7. Form the dough into golf ball sized rounds and add this to the pot.
8. Continue to stew for about 2 hours until dumplings are completely cooked.
9. Season stew with dried parsley, salt and pepper to taste.

Makes 6 servings