This cozy beef stew is packed with tender meat and hearty vegetables, all simmered together for a warm meal. The fluffy dumplings on top make it extra special!
Honestly, who can resist that delicious combo? I love to serve it on chilly nights with a sprinkle of parsley for some color. It’s like a big hug in a bowl! 🥣
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stew as it becomes tender and flavorful with slow cooking. If you need an alternative, you can use brisket or round steak, but they may take a little longer to become tender.
Vegetables: Onions, carrots, and celery form the classic mirepoix base. For a different twist, throw in parsnips or turnips! If you need a lighter option, consider using sweet potatoes instead of regular potatoes.
Red Wine: It adds depth to the stew. If you prefer not to use wine, a bit of balsamic vinegar or additional beef broth works well. I often skip the wine and find it still tastes great!
Dumpling Ingredients: All-purpose flour is standard here. For a healthier option, consider whole wheat flour or a gluten-free flour blend. Adding herbs into the dumplings can be a nice touch!
How Do I Make Sure My Dumplings Turn Out Fluffy?
The key to fluffy dumplings lies in how you mix them. It’s crucial not to overmix the dough after adding milk and melted butter. Mix gently until just combined; a few lumps are okay!
- Use a light touch when dropping the batter onto the stew. Space them out for even cooking.
- Keep the lid on the pot! This helps the dumplings steam instead of boil, which keeps them light and fluffy.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1 ½ inch cubes
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cut into chunks
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup milk
- 4 tbsp unsalted butter, melted
How Much Time Will You Need?
This delicious beef stew will take about 20 minutes of prep time and around 2 to 2.5 hours of cooking time. You’ll spend the first hour simmering the beef and then add the vegetables. The dumplings will take around 15-20 minutes to cook once they’re added to the stew. It’s a wonderful dish to enjoy on a chilly day!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown better. Season them generously with salt and pepper to enhance the flavors.
2. Brown the Beef:
In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in small batches for about 4-5 minutes each. This prevents overcrowding and ensures a nice sear. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Aromatics:
Lower the heat to medium and add the chopped onion to the pot. Cook until softened, which usually takes about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant.
4. Deglaze the Pot:
Mix in the tomato paste and cook for 1-2 minutes, stirring often. Now, pour in the red wine if you’re using it. Be sure to scrape up those tasty brown bits stuck to the bottom of the pot. Let the wine reduce by half, which should take about 3-4 minutes.
5. Add Liquids and Herbs:
Return the browned beef to the pot. Pour in the beef broth and add in the thyme, rosemary, and bay leaves. Bring everything to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 1½ to 2 hours until the beef is nice and tender.
6. Add the Vegetables:
After the beef is tender, it’s time to add the carrots, celery, and potatoes. Let the stew continue simmering for another 30 minutes until the vegetables are fork-tender. If you find the stew too thin, whisk together 2 tablespoons of flour with a little cold water to create a slurry. Stir it into the stew to thicken it up, and adjust the seasoning with salt and pepper.
7. Make the Dumpling Batter:
While the stew is simmering, you can prepare the dumpling batter. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Then, stir in the milk and melted butter, mixing just until combined. Remember, don’t overmix—some lumps are perfectly fine!
8. Add Dumplings:
Using a spoon, drop dollops of the dumpling batter onto the surface of the simmering stew, making sure to space them evenly apart. Cover the pot tightly with a lid and cook for 15-20 minutes. Don’t lift the lid during this time; the dumplings need to steam to become fluffy.
9. Serve:
Once the dumplings are cooked, remove the bay leaves from the stew. Sprinkle with fresh chopped parsley for a pop of color. Ladle the comforting stew into bowls, ensuring each serving has some hearty dumplings. Enjoy your delicious meal!
This dish is perfect for sharing with family and friends. Dive into this warm, hearty beef stew with fluffy dumplings for a lovely dinner experience!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for its tenderness, you can also use brisket or round steak. Just be aware that different cuts may require varying cooking times to reach the right tenderness.
What If I Don’t Have Red Wine?
No problem! You can substitute the red wine with additional beef broth for depth of flavor. Alternatively, a splash of balsamic vinegar can also work well without altering the overall taste significantly.
How Do I Store Leftovers?
Store the leftover stew in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, adding a little broth if needed to thin it out. Dumplings can become dense, so they may not be as fluffy upon reheating.
Can I Freeze This Stew?
Yes, you can freeze the beef stew without the dumplings! Cool it completely, then transfer to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove. Make fresh dumplings before serving for the best texture!