Description
A hearty and comforting Beef Stew with fluffy herb-infused dumplings, slow-simmered to tender perfection. This classic dish combines tender chunks of beef, vegetables, and savory broth topped with light dumplings that steam gently on the stew for a warming meal perfect for any occasion.
Ingredients
Beef Stew
- 1 1/2 lb stew beef (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 onion (diced)
- 3 tsp garlic paste
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 2 potatoes (peeled and diced)
- 6 cups beef broth
- 1 cup red cooking wine
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- Parsley (chopped fresh for garnish)
Dumplings
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup milk
- 2 tbsp unsalted butter (melted)
Instructions
- Sear beef. Heat olive oil in a large dutch oven or pot over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary. Remove the beef from the pot and set it aside.
- Sauté onion and garlic. In the same pot, add diced onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
- Create broth. Return the browned beef to the pot. Add sliced carrots, celery, diced potatoes, beef broth, red wine, tomato paste, Worcestershire sauce, bay leaves, dried thyme, salt, and black pepper. Stir to combine.
- Simmer stew. Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for 75 to 90 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally so nothing gets stuck to the bottom.
- Make dumpling dough. In a mixing bowl, combine all-purpose flour, baking powder, salt, dried parsley, dried thyme, and dried rosemary. Stir in milk and melted butter until just combined, being careful not to overmix.
- Add dumpling dough to stew. Once the stew is ready, form the dough into 6 dumplings and place on top of the stew, spaced evenly.
- Cook dumplings in stew. Cover the pot with a lid and let the dumplings steam on low for 10-15 minutes, or until they are cooked through and fluffy.
- Serve. Ladle the beef stew with dumplings into bowls. Garnish with chopped fresh parsley before serving.
Notes
- Use a heavy-bottomed pot or dutch oven for even heat distribution and prevent burning.
- The stew can be made a day ahead; flavors deepen after resting overnight.
- If preferred, substitute red cooking wine with additional beef broth.
- For thicker stew, mash some potatoes or reduce broth slightly during simmer.
- Be careful not to overmix dumpling dough to keep them tender and fluffy.
- Adjust salt and pepper according to your taste preferences.
