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Beef Stew & Dumplings: Easy Recipe Satisfaction!

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  • Author: chef.skylerrecipes.com
  • Total Time: 3 to 3.5 hours
  • Yield: 6-8 servings
  • Diet: None

Description

A hearty and comforting classic, this Beef Stew and Dumplings recipe is perfect for a chilly evening. Tender chunks of beef slow-cooked in a rich gravy with vegetables, topped with fluffy, steamed dumplings.

Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 cup all-purpose flour (for dumplings)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp cold butter, cut into small pieces

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Pat the beef dry and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, then set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Sprinkle 1/4 cup of flour over the vegetables and stir to coat. Cook for 1-2 minutes.
  6. Gradually whisk in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  7. Stir in the tomato paste, thyme, and rosemary. Return the browned beef to the pot.
  8. Bring the stew to a simmer, then cover and transfer to the preheated oven. Bake for 2 to 2.5 hours, or until the beef is tender.
  9. While the stew is baking, prepare the dumplings. In a medium bowl, whisk together 1 cup flour, baking powder, and 1/2 tsp salt.
  10. Cut in the cold butter until the mixture resembles coarse crumbs.
  11. Stir in the milk until just combined to form a soft dough. Do not overmix.
  12. About 20 minutes before the stew is done, remove the Dutch oven from the oven. Increase oven temperature to 400°F (200°C).
  13. Drop spoonfuls of dumpling dough onto the simmering stew.
  14. Return the Dutch oven to the oven, uncovered, and bake for 15-20 minutes, or until the dumplings are puffed and cooked through.
  15. Season the stew with additional salt and pepper to taste before serving.

Notes

  • For a thicker stew, you can use a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) in the last 30 minutes of cooking.
  • You can add other vegetables like potatoes or peas to the stew.
  • Ensure the stew is simmering when you add the dumplings for best results.
  • Prep Time: 30 minutes
  • Cook Time: 2.5 to 3 hours
  • Category: Main Course
  • Method: Oven Baking
  • Cuisine: American

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Find it online: https://chef.skylerrecipes.com/beef-stew-and-dumplings-recipe/