Stew: In a 4-quart Dutch oven brown meat, one-half at a time, in hot oil. Return all
meat to pan. Add onion, garlic, undrained tomatoes, 1 cup of the beer, sugar, Worcestershire
sauce, thyme, bay leaves, nutmeg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring
to boiling; reduce heat. Simmer, covered, 1 1/2 hours or until meat is tender. Spoon
Blend flour and remaining beer together; stir into stew. Cook and stir until
thickened and bubbly.
Prepare Cornmeal Dumplings. Drop batter by rounded tablespoonsful
onto the boiling stew mixture to make 8 dumplings. Sprinkle tops with paprika, if
desired. Cover and simmer, without lifting cover, 10 to 12 minutes or until dumplings
Cornmeal Dumplings: Stir together flour, cornmeal, baking powder, salt and pepper.
Combine egg, milk and vegetable oil. Add to flour mixture and stir until blended.