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Beef Stew with Dumplings

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Beef Stew with Dumplings is a hearty comfort dish made with tender beef simmered in a rich savory broth with vegetables and topped with soft, fluffy dumplings. The dumplings absorb the flavorful stew, creating a warm and satisfying meal.

Ingredients

  • Beef chuck, cut into cubes
  • Olive oil
  • Onion, chopped
  • Garlic, minced
  • Carrots, sliced
  • Celery, chopped
  • Potatoes, diced
  • Tomato paste
  • Beef broth
  • Worcestershire sauce
  • Dried thyme
  • Bay leaf
  • Salt
  • Black pepper
  • Fresh parsley, chopped
  • All-purpose flour
  • Baking powder
  • Salt (for dumplings)
  • Milk
  • Butter, melted

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the beef cubes and sear until browned on all sides. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery and cook for about 5 minutes until slightly softened.
  4. Stir in minced garlic and cook for about 30 seconds until fragrant.
  5. Add tomato paste and stir to combine with the vegetables.
  6. Return the beef to the pot and pour in the beef broth.
  7. Add Worcestershire sauce, thyme, bay leaf, salt, and black pepper.
  8. Bring to a gentle simmer, cover, and cook for 45–60 minutes until the beef is tender.
  9. Add diced potatoes and continue simmering for about 15 minutes until the potatoes are tender.
  10. In a bowl, mix flour, baking powder, and salt for the dumplings.
  11. Stir in milk and melted butter until a soft dough forms.
  12. Drop spoonfuls of dumpling dough onto the simmering stew.
  13. Cover and cook for 12–15 minutes until the dumplings are fluffy and cooked through.
  14. Remove the bay leaf, garnish with fresh parsley, and serve warm.

Notes

  • Add vegetables such as peas, mushrooms, or green beans for extra texture.
  • A splash of red wine can be added with the broth for deeper flavor.
  • Herbs such as rosemary or sage can be included with the thyme.
  • Use buttermilk instead of milk in the dumplings for a slightly tangy flavor.
  • Thicken the stew with a cornstarch slurry before adding dumplings if desired.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/beef-stew-with-dumplings/