Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey friends!
Are you in the mood for some cozy comfort food?
I’ve got a tasty recipe just for you: beef stew and dumplings!
This dish is not only hearty and filling, but it also warms you up on those chilly days.
With tender beef, flavorful veggies, and soft dumplings, it’s the perfect family meal.
Grab your apron, and let’s dive into this delicious recipe together!
Possible Ingredient Alternatives
For the stew meat, consider using portobello mushrooms or seitan for a vegetarian option. These alternatives provide a meaty texture and absorb flavors well. Adjust cooking time as these substitutes require less time to tenderize than beef. Beef stock can be replaced with vegetable stock or mushroom broth to maintain depth of flavor while keeping the dish vegetarian. Use the same amount as called for in the recipe. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch. Use about half the amount of cornstarch as flour for thickening the stew. For the dumplings, substitute the regular flour with almond flour or a gluten-free flour blend, adjusting liquid as needed to achieve the right consistency.
| Preparation Time | 30-45 minutes |
| Cooking Time | 120-140 minutes |
| Total Time | 150-185 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 150-170 g
- Fat: 80-100 g
- Carbohydrates: 200-220 g
Ingredients
- 2 pounds stew meat (chuck meat)
- 2 tablespoons flour
- 1 large onion
- 4 to 5 carrots
- 3 cups golden potatoes
- 1 teaspoon fresh rosemary
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 cloves garlic
- 2 teaspoons tomato paste
- 2 quarts beef stock
- 2 sprigs fresh thyme
- 1 cup flour (for dumplings)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt (for dumplings)
- 1 tablespoon butter (room temperature)
- 1/3 to 1/2 cup milk
- Fresh herbs (parsley and chives, optional)
Step 1: Prepare and Sear the Meat
Gather about 2 pounds of stew meat, preferably chuck meat, and season it generously with sea salt, black pepper, and garlic powder on both sides.
Add about 2 tablespoons of flour to the meat and mix until it is evenly coated.
Heat a pot with butter or oil.
Sear the meat on both sides for about 2 to 3 minutes each, ensuring not to overcrowd the pot.
Once browned, remove the meat and set it aside.
Step 2: Sauté the Vegetables
Roughly chop a large onion and add it to the same pot with a bit more oil if necessary.
Sauté until the onion is softened.
Peel and roughly chop 4 to 5 carrots, chop about 3 cups of golden potatoes, and dice about 1 teaspoon of fresh rosemary.
Add the carrots, potatoes, and rosemary to the pot.
Season the vegetables with about 2 teaspoons of sea salt and 1 teaspoon of black pepper.
Add 4 cloves of crushed garlic and 2 teaspoons of tomato paste to enhance the flavor.
Step 3: Combine Ingredients and Begin Stewing
Return the seared meat to the pot and pour in 2 quarts of beef stock, ensuring the liquid covers all the ingredients.
Turn the temperature up to high and bring the stew to a simmer.
Once simmering, reduce the heat to low.
Add 2 sprigs of fresh thyme, cover the pot, and let it simmer on low for about 2 hours.
Step 4: Prepare the Dumpling Batter
While the stew simmers, prepare the dumpling batter.
Dice fresh herbs such as parsley and chives, and set aside.
In a bowl, combine 1 cup of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of sea salt.
Add the diced fresh herbs and mix well.
Add 1 tablespoon of room temperature butter to the flour mixture.
Use your hands to incorporate the butter until the mixture has a grainy texture.
Gradually mix in 1/3 cup of milk with one hand until the dough reaches a sticky consistency, adding more milk if needed.
Avoid over-kneading the dough; it should remain airy.
Cover with a towel and set aside.
Step 5: Add Dumplings to the Stew
After 2 hours of cooking, remove the thyme stems from the stew.
Using a spoon or your hands, scoop the dumpling batter and place it directly into the stew without forming the dough into balls.
Aim for a size about that of a golf ball or smaller.
For crispy dumplings, put the entire pot in the oven at 350°F (175°C) with the lid off.
Alternatively, cover the pot and let the dumplings steam for about 20 minutes on the stove.
Step 6: Serve and Enjoy
Once the dumplings are cooked through, serve the stew hot.
Garnish with fresh parsley for added brightness and flavor.
Enjoy your hearty and delicious homemade stew!
