Description
This hearty Beef Stew and Dumplings recipe combines tender chunks of beef chuck simmered with fresh vegetables and aromatic herbs in a rich broth. Fluffy dumplings cooked atop the stew add comfort and warmth, making it an ideal meal for cozy family dinners or cold weather. The addition of peas towards the end provides a pop of color and sweetness, completing this classic American comfort food staple.
Ingredients
Scale
For the Beef Stew
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
For the Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- 1/2 cup milk
Instructions
- Brown the beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes in batches to avoid overcrowding, and brown them on all sides. Remove the browned beef and set aside.
- Sauté the vegetables: In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Add sliced carrots and celery, cooking for an additional 2 minutes to soften.
- Add flour and liquids: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat evenly. Gradually pour in the beef broth and red wine (if using), stirring constantly to prevent lumps and to thicken the mixture.
- Combine and season: Return the browned beef to the pot. Stir in Worcestershire sauce, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 1/2 to 2 hours, or until the beef is fork-tender.
- Prepare dumpling dough: While the stew simmers, combine flour, baking powder, and salt in a bowl. Cut in cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in milk just until a soft dough forms.
- Add dumplings to stew: Using a spoon, drop spoonfuls of the dumpling dough evenly onto the surface of the simmering stew. Cover the pot tightly and cook for 15-20 minutes without lifting the lid, allowing the dumplings to steam and puff up.
- Add peas and finish cooking: In the last 5 minutes of cooking, stir in frozen peas to the stew and dumplings. Continue cooking until the dumplings are cooked through and prisoners have heated through.
- Serve: Remove bay leaves from the stew before serving. Ladle the stew and dumplings into bowls and enjoy warm.
Notes
- For deeper flavor, marinate the beef in red wine and herbs for a few hours before cooking.
- You can add root vegetables such as parsnips or potatoes for extra heartiness.
- Dumplings can be enhanced by folding in fresh herbs like parsley or thyme into the dough.
