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Beef Stew and Dumplings

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.

Ingredients

Scale
  • 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

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.