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Beef Stew and Dumplings

Beef Stew and Dumplings
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A hearty, comforting stew made with tender chunks of chuck meat, root vegetables, and fluffy dumplings steamed or baked on top. Perfect for cold-weather meals and family dinners, this one-pot dish delivers rich, savory flavor and satisfying texture.

Ingredients

  • 2 lb chuck meat, cut into 1½-inch cubes
  • 2 tbsp all-purpose flour
  • 2 qt beef stock
  • 2 tsp tomato paste
  • 1 large onion, chopped
  • 4–5 carrots, peeled and sliced ½-inch thick
  • 3 cups potatoes, peeled and cut into 1-inch chunks
  • 4 garlic cloves, minced
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp fresh rosemary, finely chopped
  • 2 sprigs fresh thyme
  • 1 cup all-purpose flour (for dumplings)
  • 2 tsp baking powder
  • ½ tsp sea salt (for dumplings)
  • 1 tbsp unsalted butter, room temperature
  • ⅓ to ½ cup milk
  • Optional: fresh parsley and chives for garnish

Instructions

  1. Season 2 lb of chuck meat with sea salt, black pepper, and garlic powder, then coat with 2 tbsp flour.
  2. Heat oil or butter in a large pot and sear meat in batches for 2–3 minutes per side until browned. Remove and set aside.
  3. In the same pot, sauté chopped onion until soft. Add carrots, potatoes, rosemary, and sauté for 2–3 minutes.
  4. Add garlic and tomato paste. Stir until aromatic.
  5. Return beef to the pot. Pour in 2 qt beef stock to cover ingredients. Bring to a boil, then reduce heat to low. Add thyme sprigs and simmer covered for 120 minutes.
  6. Meanwhile, in a bowl, mix 1 cup flour, 2 tsp baking powder, and ½ tsp salt. Add 1 tbsp butter and mix by hand until crumbly.
  7. Gradually add ⅓ to ½ cup milk, mixing gently to form a sticky dough. Fold in optional fresh herbs. Cover and set aside.
  8. After 120 minutes, remove thyme stems. Drop golf ball–sized dumpling dough portions into the stew.
  9. For steamed dumplings, cover and simmer on stovetop for 20 minutes. For baked dumplings, transfer uncovered pot to a 350°F (175°C) oven and bake for 20 minutes.
  10. Garnish with parsley and serve hot.

Notes

  • Use portobello mushrooms or seitan for a vegetarian version.
  • Substitute vegetable or mushroom broth for beef stock to keep it meat-free.
  • Gluten-free flour or cornstarch can be used for thickening.
  • To reheat, warm gently on the stove and add fresh dumplings if needed.

Find it online: https://www.cookwithbenchi.com/beef-stew-and-dumplings/