Description

There’s nothing quite as comforting as a hearty beef stew, and when paired with fluffy dumplings, it’s the ultimate winter warmer. This Savory Beef Stew and Dumplings recipe is packed with tender beef, rich vegetables, and a thick, flavorful broth. It’s the perfect dish for cozy family dinners or meal prepping for the week!

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Ingredients

Scale

For the Stew:

2 lbs beef chuck (cut into bite-sized cubes)
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion (diced)
2 cloves garlic (minced)
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
4 medium carrots (peeled and chopped)
3 medium potatoes (peeled and diced)
2 stalks celery (sliced)
1 teaspoon dried thyme
1 bay leaf
Salt and pepper (to taste)

For the Dumplings:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons cold butter (cubed)
½ cup milk (plus more if needed)
2 tablespoons fresh parsley (chopped, optional)

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Instructions

Step 1: Prepare the Beef

Toss the beef cubes with flour, salt, and pepper until evenly coated.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Step 2: Build the Stew
3. In the same pot, sauté onion and garlic until softened, about 2-3 minutes.
4. Stir in tomato paste and cook for 1 minute to enhance the flavor.
5. Return the beef to the pot, then add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour. Stir occasionally.

Step 3: Add the Vegetables
7. Add carrots, potatoes, and celery to the pot. Simmer for another 30 minutes, or until the vegetables are tender.

Step 4: Make the Dumplings
8. In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter with a fork or pastry cutter until the mixture resembles breadcrumbs.
9. Stir in milk and parsley to form a soft dough. Avoid overmixing.

Step 5: Cook the Dumplings
10. Drop spoonfuls of the dough onto the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid, allowing the dumplings to steam.

Step 6: Serve and Enjoy
11. Remove the bay leaf and give the stew a final stir. Serve hot, garnished with extra parsley if desired.

Notes

Choose the Right Beef: Chuck roast or stewing beef works best for tender results.
Thicken the Broth: For a thicker stew, mash a few pieces of the potato or add a slurry of flour and water.
Don’t Peek at the Dumplings: Keep the lid closed while cooking to ensure light, fluffy dumplings.
Make it Ahead: Stew tastes even better the next day after the flavors have melded.

Prep Time: 20 minutes
Cook Time: 2 hours
Cuisine: American