Beef Stew with Dumplings
Hearty beef stew topped with fluffy dumplings, perfect for a comforting meal.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1 tsp thyme
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted
Nutrition Facts
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Instructions
Brown the beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches, searing until browned on all sides. Remove and set aside.
Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
Simmer the stew: Return beef to the pot. Stir in beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
Prepare dumplings: In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until just combined. Do not overmix.
Add dumplings: Drop spoonfuls of dumpling dough onto the simmering stew. Cover and cook for 15 minutes without lifting the lid.
Serve: Remove bay leaf. Ladle stew and dumplings into bowls. Garnish with fresh parsley if desired.
Chef's Tips
- Browning the beef: Pat the beef dry before browning to ensure a good sear and rich flavor.
- Dumpling texture: Handle the dough gently to keep the dumplings light and fluffy.
- Stew thickness: If the stew is too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew before adding dumplings.
- Herb variations: Add rosemary or parsley for extra flavor in the stew.
- Leftovers: Store in the fridge for up to 3 days. Reheat gently to avoid breaking the dumplings.
