Indulge in the ultimate comfort food with this beef stew dumplings recipe Perfect for cozy nights discover rich flavors heartwarming bites
Ingredients
Scale
2 lbs beef chuck, cut into bite-sized pieces
4 cups beef broth
3 medium carrots, sliced
2 stalks celery, diced
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons vegetable oil
Optional additions: 2 cups potatoes, cubed; 1 cup frozen peas; 1/2 cup red wine
Special garnishes: Fresh parsley, chopped; Grated Parmesan or Pecorino cheese
Instructions
Brown the Beef: In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks in batches to avoid overcrowding the pot. Sear the beef until it’s nicely browned on all sides. Remove the beef and set it aside.
Sauté the Vegetables: In the same pot, add the chopped onions, carrots, and celery. Cook for about 5-7 minutes until the onions are translucent. Toss in the minced garlic and cook for another minute.
Add the Flavorings: Stir in the tomato paste and let it cook for another minute. Add the browned beef back into the pot, along with thyme, bay leaf, salt, and pepper.
Add the Broth: Pour in the beef broth, scraping up any brown bits from the bottom. Bring to a gentle boil.
Simmer: Reduce heat to low, cover, and let simmer for about 1.5 to 2 hours.
Prepare the Dumplings: Mix the dumpling batter by combining 2 cups of flour, 1 tablespoon of baking powder, and a pinch of salt. Stir in 1 cup of milk and 1/4 cup of melted butter until just combined.
Add the Dumplings: Drop spoonfuls of dumpling batter over the simmering stew. Cover the pot with a lid and let the dumplings steam on top for 20 minutes.
Notes
A simple yet delicious Beef Stew and Dumplings recipe that warms your table on a chilly evening.
