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Beef Stew and Dumplings

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A hearty and comforting beef stew loaded with tender chunks of beef and vegetables, topped with fluffy, soft dumplings for the perfect rustic meal.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups water
  • 3 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 medium potatoes, peeled and cut into chunks
  • 1 cup peas (fresh or frozen)
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • For dumplings:
    • 1 1/2 cups all-purpose flour
    • 1 tbsp baking powder
    • 1/2 tsp salt
    • 3/4 cup milk
    • 2 tbsp melted butter

Instructions

  1. Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches until all sides are seared. Remove and set aside.
  2. Add onions and garlic to the pot, sauté until softened.
  3. Stir in tomato paste, thyme, rosemary, and bay leaves; cook for 1 minute.
  4. Return beef to the pot, pour in beef broth and water. Bring to a boil, then reduce heat and simmer covered for 1.5 hours, until beef is tender.
  5. Add carrots, celery, and potatoes. Cook uncovered for 30 minutes until vegetables are tender.
  6. Stir in peas and season stew with salt and pepper.
  7. Prepare dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined.
  8. Drop spoonfuls of dumpling batter onto the simmering stew. Cover pot and cook for 15-20 minutes until dumplings are cooked through and fluffy.
  9. Remove bay leaves, adjust seasoning if needed, and serve hot.

Notes

For extra flavor, add a splash of red wine to the stew while simmering or serve with a side of crusty bread to soak up the rich broth.

Find it online: https://delilita.com/beef-stew-and-dumplings-recipes/