This cozy beef stew is packed with juicy pieces of meat, hearty vegetables, and flavorful broth. The light, fluffy dumplings on top make it a perfect comfort food dish!
Honestly, who can resist that warm, inviting smell while this is cooking? I love ladling it into bowls and enjoying it with family. It’s like a big hug in a bowl! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut of meat is perfect for stews as it becomes tender with slow cooking. If you’re looking for a leaner option, you can use round or sirloin, but be aware they may be less flavorful.
Vegetables: Onions, carrots, celery, and potatoes are classic choices. Feel free to add peas or mushrooms if you like them! If you’re looking for a low-carb option, replace potatoes with rutabaga or turnips.
Red Wine: If you’re not a fan of wine or don’t have any, just use extra beef broth. A splash of balsamic vinegar can add a nice depth of flavor as well!
Dumplings: All-purpose flour is standard, but you can swap it for whole wheat flour or a gluten-free blend if needed. Just keep an eye on the consistency as it might vary.
How Do I Get Tender Beef and Flavorful Stew?
Achieving tender beef and a rich stew flavor is all about patience. After searing the beef, don’t rush the cooking! Simmer it on low heat for 1.5 to 2 hours—that’s the key. Stir occasionally and make sure it stays at a gentle simmer.
- Ensure you pat the beef dry before dredging. This helps it brown better.
- Use a heavy pot for even heat distribution, which will help all ingredients cook uniformly.
- Taste and adjust seasoning towards the end. You might want to add extra herbs or even a pinch of sugar if it tastes too acidic.
How Can I Ensure Fluffy Dumplings?
Dumplings should be light and fluffy, so you want to handle the dough gently. When mixing the batter, stop as soon as everything is slightly combined. Overmixing develops gluten, making them tough.
- Use cold butter in the dumpling mix for fluffiness. Cut it into tiny pieces!
- Cover the stew while the dumplings cook to maintain steam, which is essential for risings.
- If you can, try to eat them fresh. They can get a bit dense if left sitting too long.
Beef Stew with Dumplings
Ingredients You’ll Need:
For The Beef Stew:
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with additional broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (for dredging beef)
- Fresh parsley, chopped for garnish
For The Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried thyme (optional)
- 2 tablespoons cold unsalted butter, cubed
- 2/3 cup milk
How Much Time Will You Need?
This delightful dish will take you about 20 minutes of prep time and 2 hours of cooking time. The stew simmers gently to ensure the beef becomes tender and the flavors meld perfectly. It’s a great time to relax while the delicious aromas fill your home!
Step-by-Step Instructions:
1. Prepare the Beef Stew:
Start by patting the beef cubes dry with paper towels. This helps them brown nicely. Dredge the beef lightly in flour, shaking off any excess. In a large heavy pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the beef in batches, making sure all sides are seared, then remove the browned beef and set aside.
In the same pot, add the chopped onion, carrots, and celery, cooking until they soften (about 5 minutes). Add the minced garlic and let it cook for another minute until fragrant. Stir in the tomato paste and cook for 1 minute before returning the browned beef to the pot.
Now pour in the beef broth and red wine (if you’re using it). Add the cubed potatoes, dried thyme, rosemary, bay leaves, and season with salt and pepper. Bring everything to a simmer, cover the pot, and reduce the heat to low. Allow the stew to cook gently for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the vegetables are perfectly cooked.
2. Prepare the Dumplings:
In a medium bowl, whisk together the flour, baking powder, salt, parsley, and dried thyme (if using). Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gently stir in the milk until just combined; be careful not to overmix. Your dumpling dough should be soft and scoopable!
3. Cook the Dumplings in the Stew:
Once your stew is tender and ready, remove the bay leaves. Drop spoonfuls of dumpling batter (about 2 tablespoons each) on top of the simmering stew. Cover the pot with a lid and let them cook gently for about 15 to 20 minutes. Don’t lift the lid during this time—the steam is what makes the dumplings fluffy!
4. Serve:
Ladle the hearty beef stew into bowls, ensuring each serving has a couple of dumplings on top. For an extra touch, garnish with fresh parsley and rosemary if you like. Enjoy this warm and comforting meal with family or friends!
This recipe yields approximately 4-6 hearty servings of tender beef stew topped with fluffy herb dumplings. Perfect for cozy dinners! Enjoy! 😊
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness when slow-cooked, you can also use brisket or round. Just remember that cooking times may vary slightly depending on the cut.
How Do I Store Leftover Stew and Dumplings?
Store any leftover beef stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. The dumplings may become a bit denser, but they’ll still taste great!
Can I Make the Stew Without Wine?
Yes, definitely! If you prefer not to use wine, simply substitute it with an equal amount of beef broth or add a splash of balsamic vinegar for depth of flavor.
Can I Freeze This Beef Stew?
Yes! This stew freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
