Beef Stew and Dumplings (Print-Friendly Version)
Tender beef simmered with vegetables and topped with soft dumplings—warm, hearty and perfect for cold evenings.
# Ingredients List:
→ Beef Stew
01 -
900 grams beef chuck roast, cut into 5 cm cubes
02 -
45 millilitres vegetable oil
03 -
1 large yellow onion, diced
04 -
3 carrots, peeled, cut into 2.5 cm pieces
05 -
3 celery stalks, chopped
06 -
4 garlic cloves, minced
07 -
45 grams tomato paste
08 -
950 millilitres beef broth
09 -
240 millilitres red wine (or additional beef broth)
10 -
2 bay leaves
11 -
1 teaspoon dried thyme
12 -
450 grams small potatoes, quartered
13 -
Salt and black pepper, to taste
→ Dumplings
14 -
250 grams all-purpose flour
15 -
1 tablespoon baking powder
16 -
1 teaspoon salt
17 -
42 grams cold butter, cubed
18 -
240 millilitres whole milk
19 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Pat beef cubes dry and generously season with salt and pepper. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Working in batches, brown beef on all sides for 8–10 minutes per batch until deeply caramelized. Transfer browned beef to a plate and set aside.
02 -
In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened and onion is translucent. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
03 -
Pour in red wine, scraping up browned bits from the bottom with a wooden spoon. Allow wine to simmer for 2–3 minutes to cook off alcohol. Return browned beef and accumulated juices, add beef broth, bay leaves, and thyme. Ensure liquid nearly covers meat, adding extra broth if needed.
04 -
Bring mixture to a gentle boil, then reduce heat to low and partially cover. Simmer for 90 minutes, stirring occasionally. The beef should be fork-tender and the liquid slightly reduced. Add quartered potatoes during last 30 minutes of cooking.
05 -
In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in milk and parsley until a soft dough forms; avoid overmixing.
06 -
Remove bay leaves and adjust seasoning of stew as needed. Using a large spoon, drop dumpling dough in 8–10 generous portions atop simmering stew. Cover tightly and cook for 15–18 minutes without lifting the lid to allow dumplings to steam until light and fluffy.
# Extra Tips:
01 -
For dairy-free preparation, substitute butter with vegan butter and use plant-based milk in dumplings.
02 -
To make gluten-free, replace all-purpose flour with a gluten-free blend for the dumplings.
03 -
If omitting wine, increase the beef broth and add 1 tablespoon balsamic vinegar for complexity.
04 -
Fresh rosemary or sage provide aromatic alternatives to thyme.