Beef Stew & Dumplings
A warm, filling dish that blends tender beef, soft vegetables, and pillowy dumplings in a rich broth.
Ingredients
For the Stew
- 2 pounds beef chuck, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Dumplings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 large egg
Instructions
Preparation
- In a large pot, heat oil over medium heat. Add the beef and brown on all sides. Remove beef and set aside.
- In the same pot, add onion and garlic; sauté until onion is translucent.
- Return beef to the pot, add broth, carrots, potatoes, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, until beef is tender.
Making Dumplings
- In a bowl, mix flour, baking powder, and salt. In another bowl, whisk together milk, melted butter, and egg.
- Combine wet and dry ingredients until just mixed.
- Drop spoonfuls of the dumpling mixture onto the stew, cover, and cook for an additional 15 minutes until dumplings are cooked through.
Serving
- Serve Beef Stew & Dumplings hot in deep bowls so the dumplings sit on top of the stew.
- Garnish with chopped parsley or a splash of cream if desired.
Notes
Brown the beef well for more flavor. Simmer low and slow so the meat becomes tender. Don’t stir after you add dumplings; keep the pot covered so they steam. Adjust salt at the end after the stew reduces.