Beef Stew & Dumplings

Ingredients

For the Rich Beef Stew:

• 2 lbs (900g) Beef chuck roast, trimmed and cut into 1.5-inch cubes
• 3 tbsp All-purpose flour (for dredging)
• 2 tbsp Vegetable oil or olive oil
• 1 large Yellow onion, chopped
• 3 cloves Garlic, minced
• 3 large Carrots, cut into 1-inch pieces
• 2 stalks Celery, cut into 1-inch pieces
• 1.5 lbs (700g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 4 cups (1 liter) Low-sodium beef broth
• 1 cup Dry red wine (or additional beef broth)
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 2 leaves Fresh bay leaves
• 1 tsp Dried thyme (or 3 sprigs fresh thyme)
• Salt and freshly cracked black pepper to taste

For the Fluffy Herb Dumplings:

• 1.5 cups (180g) All-purpose flour
• 1.5 tsp Baking powder
• 1/2 tsp Salt
• 2 tbsp Cold unsalted butter, cubed
• 3/4 cup Whole milk or buttermilk
• 2 tbsp Fresh parsley or chives, finely chopped

Instructions

Step 1: Sear the Beef

1. Pat the cubed beef chuck dry with paper towels. Toss the meat in a bowl with 3 tablespoons of all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to coat evenly.
2. Heat 2 tablespoons of oil in a large heavy Dutch oven or stockpot over medium-high heat.
3. Add the beef in a single layer (in two batches if needed to avoid crowding) and sear for 5 to 7 minutes until deeply browned on all sides. Transfer the browned beef to a plate.

Step 2: Sauté Aromatics and Build Gravy

1. Turn heat down to medium. Add the chopped onion and celery to the pot, cooking for 3 to 4 minutes until softened.
2. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
3. Pour in the red wine (or 1 cup of beef broth), using a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pot.
4. Return the browned beef and any accumulated juices back into the pot. Add the beef broth, carrots, Worcestershire sauce, bay leaves, and thyme. Bring the mixture to a boil.

Step 3: Low and Slow Simmer

1. Once boiling, cover with a tight-fitting lid and reduce heat to low .
2. Simmer gently for 1 hour 30 minutes .
3. Add the cubed potatoes into the pot, stir gently, cover again, and cook for another 20 to 25 minutes until the potatoes and beef are tender.

Step 4: Make the Dumplings & Steam

1. While the potatoes cook, prepare the dumpling batter: In a medium bowl, whisk together the flour, baking powder, salt, and chopped parsley.
2. Work the cold cubed butter into the flour using your fingers or a pastry cutter until coarse crumbs form. Pour in the milk and stir with a fork just until a soft, sticky dough forms (do not overmix).
3. Remove the lid from the bubbling stew, discard the bay leaves, and taste the gravy to adjust salt and pepper.
4. Drop 6 to 8 large tablespoons of dumpling dough directly onto the surface of the hot stew, keeping them slightly spaced apart.
5. Cover tightly with the lid immediately and cook over low heat for 15 minutes without opening the lid . (Keeping the lid sealed traps the steam necessary for the dumplings to rise and stay fluffy).
6. Remove from heat, uncover, and serve hot!

Nutrition

Calories: 540 kcal · Protein: 36 g · Fat: 22 g Saturated Fat: 9 g · Carbohydrates: 46 g Dietary · Saturated Fat: 9 g Trans · Fiber: 5 g · Sugar: 6 g · Sodium: 780 mg