Print

Hearty Comfort in Every Bite

Beef Stew and Dumplings
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This beef stew and dumplings recipe is a hearty, comforting dish made with tender chunks of beef, aromatic vegetables, and soft, fluffy dumplings. Slow-cooked in a flavorful broth, it’s perfect for cozy family dinners or cold evenings when you crave something warm and filling.

Ingredients

  • 2 tsp tomato paste
  • 2 qt beef stock
  • 2 lb chuck meat (cut into 1 1/2-inch cubes)
  • 2 tbsp all-purpose flour
  • 1 large onion (chopped)
  • 1 tsp fresh rosemary (finely chopped)
  • 1 tsp black pepper (freshly ground)
  • 2 tsp sea salt
  • 2 sprigs fresh thyme
  • 4 garlic cloves (minced)
  • 3 cups potatoes (peeled and cut into 1-inch chunks)
  • 4-5 carrots (peeled and sliced 1/2-inch thick)
  • 1 cup all-purpose flour (for dumplings)
  • 1/2 tsp sea salt (for dumplings)
  • 1/3 to 1/2 cup milk
  • 2 tsp baking powder
  • 1 tbsp unsalted butter (room temperature)
  • Fresh parsley and chives (optional, for garnish)

Instructions

  1. Season 2 lb of chuck meat with sea salt, black pepper, and garlic powder. Coat evenly with 2 tbsp flour.
  2. Heat butter or oil in a large pot and sear the meat for 2–3 minutes per side until browned. Remove and set aside.
  3. In the same pot, sauté 1 chopped onion until softened. Add 4–5 carrots, 3 cups of potatoes, and 1 tsp rosemary. Season with 2 tsp sea salt and 1 tsp black pepper. Stir in 4 minced garlic cloves and 2 tsp tomato paste.
  4. Return the meat to the pot and pour in 2 qt of beef stock, ensuring ingredients are submerged. Bring to a simmer, then reduce heat to low. Add 2 sprigs of thyme, cover, and simmer for 2 hours.
  5. Meanwhile, prepare dumplings by mixing 1 cup flour, 2 tsp baking powder, and 1/2 tsp salt. Add herbs, then rub in 1 tbsp butter until crumbly. Gradually add 1/3 cup milk to form a sticky dough. Set aside covered.
  6. After 2 hours, remove thyme stems. Drop spoonfuls of dumpling dough into the stew (golf ball size). For crispy dumplings, bake uncovered at 350°F (175°C); for softer dumplings, cover and steam for 20 minutes.
  7. Once dumplings are cooked through, serve hot and garnish with fresh parsley.

Notes

  • For a vegetarian version, replace beef with portobello mushrooms or seitan and use vegetable or mushroom broth.
  • To make it gluten-free, use a gluten-free flour blend or cornstarch for thickening, and gluten-free flour for dumplings.
  • Ensure dumpling dough is sticky but not overworked for light, fluffy texture.
  • Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

Find it online: https://www.recipebyelena.com/beef-stew-and-dumplings/