Comforting Beef Stew and Dumplings: The Only Recipe You Need!

INGREDIENTS You Need for This:

• 2 lbs beef chuck, cut into 1-inch cubes: Don’t skimp on the quality here. The better the beef, the better the stew.
• 2 tbsp olive oil: For searing that beef to lock in all that goodness.
• 1 large onion, chopped: The base of our flavor empire.
• 2 carrots, chopped: Adds a touch of sweetness and beautiful color.
• 2 celery stalks, chopped: More flavor depth – don’t skip these!
• 4 cloves garlic, minced: Because everything is better with garlic!
• 8 oz cremini mushrooms, quartered: Earthy goodness.
• 3 tbsp all-purpose flour: For thickening the stew.
• 6 cups beef broth: Use good quality broth for the best flavor.
• 1 cup dry red wine (optional): Adds richness and depth.
• 2 tbsp tomato paste: A secret weapon for intensifying the beefy flavor.
• 1 tbsp Worcestershire sauce: Umami bomb!
• 1 tsp dried thyme: Classic stew flavor.
• 1 tsp dried rosemary: Adds a lovely aroma.
• 1 bay leaf: Don’t forget to remove it before serving!
• Salt and pepper to taste: Season generously!
• For the Dumplings:
  • 1 ½ cups all-purpose flour: The base of our fluffy clouds.
  • 2 tsp baking powder: For that perfect rise.
  • ½ tsp salt: Balances the flavors.
  • ¾ cup milk: Adds moisture.
  • 3 tbsp melted butter: For richness and flavor.
  • 2 tbsp chopped fresh parsley: Adds a pop of freshness.

STEP-BY-STEP INSTRUCTIONS:

1. Sear the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Sear the beef in batches until browned on all sides. Don’t overcrowd the pot; this is crucial for developing that rich, caramelized flavor. Remove the beef from the pot and set aside.
2. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and mushrooms and cook for another 3-5 minutes until the mushrooms are tender.
3. Bloom the Flour: Stir in the flour and cook for 1-2 minutes, stirring constantly. This step helps to thicken the stew and prevent a floury taste.
4. Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. These browned bits are packed with flavor!
5. Add the Liquids and Seasonings: Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the beef is very tender. The longer it simmers, the richer the flavor will be.
6. Make the Dumplings: While the stew is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk, melted butter, and parsley and stir until just combined. Do not overmix!
7. Add the Dumplings: Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and golden brown. Resist the urge to lift the lid during this time, as it will release steam and prevent the dumplings from rising properly.

PRESENTATION:

FAQs:

• Can I make this Beef Stew and Dumplings in a slow cooker? Absolutely! Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the dumplings during the last 30 minutes of cooking time. This method is fantastic, and you can find a great Slow Cooker Beef Stew and Dumplings – Supergolden Bakes recipe here!
• Can I freeze this Beef Stew and Dumplings? Yes! Let the stew cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. The dumplings are best made fresh, so I recommend making a new batch when you reheat the stew.
• What if I don’t have red wine? No problem! Simply substitute with an equal amount of beef broth. The wine adds depth, but the stew will still be delicious without it.
• Can I add other vegetables? Of course! Feel free to add other vegetables like potatoes, parsnips, or turnips. Just add them to the pot along with the carrots and celery.
• How do I know when the dumplings are done? The dumplings are done when they are cooked through and golden brown on top. You can test them by inserting a toothpick into the center; it should come out clean.
• Can I make the dumplings ahead of time? I don’t recommend making the dumplings too far in advance, as they are best when freshly made. However, you can whisk together the dry ingredients ahead of time and store them in an airtight container. When you’re ready to make the dumplings, simply add the wet ingredients.
• Can I make this Beef Stew and Dumplings spicier? You know I love some heat! Add a pinch of cayenne pepper to the stew or serve with a side of your favorite hot sauce.

CONCLUSION:

My Beef Stew and Dumplings Power Tips:

• Don’t skip the searing! It’s essential for developing that rich, beefy flavor.
• Season generously! Salt and pepper are your friends.
• Don’t overmix the dumpling batter! Overmixing will result in tough dumplings.

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Beef Stew and Dumplings

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Warm up with a hearty bowl of beef stew and fluffy dumplings. This classic comfort food is perfect for a chilly evening, packed with tender beef and flavorful vegetables.

• Author: Quinn
• Prep Time: 25 minutes
• Cook Time: 2 hours 35 minutes
• Total Time: 3 hours
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 lb potatoes, peeled and cubed
• 1 cup frozen peas
• Salt and pepper to taste

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp cold butter, cubed
• 3/4 cup milk

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches, then set aside.
2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
3. Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
4. Return the beef to the pot. Pour in beef broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours, or until beef is very tender.
5. Add potatoes and simmer for another 20 minutes, or until potatoes are tender. Stir in frozen peas during the last 5 minutes of cooking.
6. While the stew simmers, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
7. Stir in milk until just combined. Do not overmix.
8. Drop spoonfuls of dumpling batter onto the simmering stew. Cover the pot and cook for 15-20 minutes, or until dumplings are cooked through.
9. Remove bay leaf before serving. Season with salt and pepper to taste.
10. Serve hot.

Notes

For a richer flavor, add a splash of red wine while browning the beef. Serve with a dollop of sour cream or a sprinkle of fresh parsley.