Beef Stew and Dumplings
A warm and filling dish bringing tender beef, nutritious vegetables, and soft dumplings together in one pot for an easy and comforting meal.
Ingredients
For the beef stew
- 2 lbs beef stew meat, cut into cubes
- 4 cups beef broth
- 1 unit onion, chopped
- 4 units carrots, sliced
- 4 units potatoes, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
For the dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, softened
- 1 cup milk
Instructions
Preparation
- In a large pot, brown the beef over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in tomato paste, broth, thyme, rosemary, salt, and pepper.
- Add carrots and potatoes; bring to a simmer.
- Cover and cook for about 1.5 to 2 hours until beef is tender.
Dumpling Preparation
- In a bowl, mix flour, baking powder, and salt.
- Cut in butter, then stir in milk to form a dough.
- Drop spoonfuls of dumpling dough into the stew.
- Cover and cook for another 15-20 minutes until dumplings are fluffy.
Serving
- Serve Beef Stew and Dumplings hot in deep bowls so the dumplings stay soft.
- Add a sprinkle of fresh parsley or a grind of black pepper if you like.
Notes
Brown the beef well for better flavor. Use low heat and slow cooking to make the meat tender. Do not lift the lid while the dumplings cook; the steam helps them rise. For storage, let the stew cool to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. Freeze the stew (without dumplings) for up to 3 months and add fresh dumplings when reheating.