Beef Stew & Dumplings

Ingredients

Beef & Stew Base

• 2.5 lbs (1.1 kg) Beef chuck roast (trimmed of excess fat and cut into 1.5-inch cubes)
• 2 tbsp Vegetable oil or beef tallow
• 3 tbsp All-purpose flour (for dredging)
• 1 tsp Fine sea salt
• ½ tsp Cracked black pepper
• 1 large Yellow onion, chopped
• 3 cloves Garlic, minced
• 3 large Carrots, cut into 1-inch rounds
• 3 stalks Celery, sliced
• 2 medium Russet potatoes, peeled and cut into 1-inch chunks
• 1 cup (240ml) Dry red wine (or extra beef broth)
• 4 cups (1 liter) Low-sodium beef stock
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 2 Bay leaves
• 3 sprigs Fresh thyme (or 1 tsp dried thyme)

Fluffy Dumplings

• 1½ cups (180g) All-purpose flour
• 1½ tsp Baking powder
• ½ tsp Salt
• ⅓ cup (65g) Cold unsalted butter (shredded or cut into small cubes) or vegetable suet
• ¾ cup (180ml) Cold whole milk or buttermilk
• 2 tbsp Fresh parsley, finely chopped

Instructions

Step 1: Season & Sear the Beef

1. Pat the beef cubes dry with paper towels. Toss in a bowl with flour, salt, and black pepper to coat.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed stockpot over high thermal intensity .
3. Working in batches to avoid crowding, add the beef cubes and sear for 6 to 8 minutes , turning until deeply browned on all sides. Transfer browned beef to a plate and set aside.

Step 2: Sauté Aromatics & Deglaze

1. Reduce stove heat to medium intensity . Add chopped onion, carrots, and celery to the residual oil and beef fat. Sauté for 5 minutes until softened.
2. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
3. Pour in the dry red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pot. Cook for 2 minutes to reduce the liquid by half.

Step 3: Low & Slow Simmer

1. Return the seared beef and accumulated juices back to the pot.
2. Pour in the beef stock, Worcestershire sauce, bay leaves, and fresh thyme.
3. Bring liquid to a gentle boil, then immediately reduce heat to low thermal intensity .
4. Cover tightly with a lid and simmer gently for 1 hour 45 minutes .
5. Add the potato chunks, re-cover, and simmer for an additional 30 minutes until beef and potatoes are fork-tender.

Step 4: Mix & Shape Dumplings

1. While the stew simmers its final minutes, prepare the dumpling dough.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Pour in cold milk and chopped parsley. Stir with a fork just until a soft dough forms (do not over-work).
5. Divide dough into 6 equal-sized round balls.

Step 5: Steam Dumplings & Finish

1. Remove the bay leaves and thyme stems from the stew. Taste and adjust seasoning with extra salt and pepper if needed.
2. Drop the dumpling dough balls directly onto the surface of the simmering stew, spacing them slightly apart.
3. Cover tightly with the lid and cook over low heat for 20 minutes without lifting the lid.
4. Visual Cue: The dumplings will double in size, becoming puffed, light, and cooked through in the center.
5. Remove from heat and allow to rest uncovered for 5 minutes before serving warm.

Nutrition

Calories: 540 kcal — · Protein: 38.0 g 76% · Fat: 22.0 g 28% · Carbohydrates: 45.0 g 16% – Dietary · Saturated Fat: 9.5 g 48% – Trans · Fiber: 4.5 g 16% – · Sugar: 5.0 g — · Sodium: 820 mg 36%