Beef and Guinness Stew with Potato Herb Dumplings

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Directions

Place flour in shallow dish; season with salt and pepper. In large heavy Dutch oven over medium-high heat, heat about 2 tablespoons olive oil. Working in batches, coat beef with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate. Add more olive oil as needed with each batch.
Add 2 more tablespoons olive oil to the same pot over medium-high heat. Add shallots and onions; sauté until tender, about 6 minutes. Mix in tomato paste, then Guinness. Bring to boil, scraping up any browned bits. Add broth, then beef and any juices from the plate. Bring to boil. Reduce heat, cover partially and simmer about 10 minutes.
Add carrots and celery; simmer uncovered until vegetables are just tender, about an hour. Add mushrooms; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper.  While stew is simmering, make dumplings.

Dumplings:
During the last 15 minutes of cooking the stew, combine flour, baking powder and salt in a small bowl. Stir in remaining ingredients. Drop 12 spoonfuls of dumpling batter into the gently boiling stew. Cover and cook 10 minutes or until dumplings are cooked through.

Serve stew in bowls. Top each with a few dumplings. Serve.