Description
Warm, hearty, and deeply comforting, this Beef Stew and Dumplings recipe combines tender chunks of beef, vegetables, and fluffy or crispy dumplings for the perfect cozy dinner.
Ingredients
For the beef stew:
2 tsp tomato paste
2 qt beef stock
2 lb chuck meat (cubed)
2 tbsp all-purpose flour
1 large onion (chopped)
1 tsp chopped fresh rosemary
1 tsp ground black pepper
2 tsp sea salt
2 sprigs fresh thyme
4 minced garlic cloves
3 cups potatoes (peeled and chopped)
4–5 carrots (peeled and sliced)
For the dumplings:
1 cup all-purpose flour
1/2 tsp sea salt
2 tsp baking powder
1 tbsp unsalted butter (room temperature)
1/3–1/2 cup milk
Optional fresh parsley and chives for garnish
Instructions
1. Season beef with salt, pepper, and garlic powder, then coat in flour.
2. Heat butter or oil in a pot and sear beef until browned. Remove and set aside.
3. In the same pot, sauté onions until soft. Add carrots, potatoes, rosemary, garlic, tomato paste, salt, and pepper.
4. Return beef to pot, add stock, bring to a simmer, then reduce heat. Add thyme, cover, and cook on low for about 2 hours.
5. Mix flour, baking powder, salt, herbs, and butter for dumplings until crumbly. Add milk until dough forms.
6. Remove thyme stems. Drop spoonfuls of dough into stew.
7. Bake uncovered at 350°F for crispy dumplings or steam covered for 20 minutes for soft ones.
8. Serve hot with parsley or chives.
Notes
For vegetarian alternatives, replace beef with portobello mushrooms or seitan, and use vegetable or mushroom stock.
Use gluten-free flour or cornstarch instead of regular flour. Halve the amount if using cornstarch.
For dumplings, you can use almond flour or gluten-free blend with adjusted liquid as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 2000–2200
- Sugar: 10g
- Sodium: 2200mg
- Fat: 90g
- Saturated Fat: 40g
- Unsaturated Fat: 50g
- Trans Fat: 0g
- Carbohydrates: 210g
- Fiber: 12g
- Protein: 160g
- Cholesterol: 180mg