Beef Stew and Dumplings
A hearty dish combining tender beef, flavorful vegetables, and fluffy dumplings, perfect for chilly evenings.
Ingredients
For the stew
- 2 pounds beef chuck, cut into cubes Best to use chuck for tenderness.
- 4 cups beef broth Can substitute with chicken or vegetable broth.
- 1 cup onion, chopped
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas Add just before serving.
For the dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened Cut into the flour mixture.
- 1 cup milk Use whole milk for best results.
Instructions
Preparation
- In a large pot, brown the beef cubes over medium-high heat. Remove and set aside.
- In the same pot, sauté onion and garlic until soft.
- Stir in tomato paste, thyme, and rosemary.
- Return beef to the pot with beef broth, carrots, and potatoes.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
Dumpling Preparation
- In a bowl, mix flour, baking powder, and salt.
- Cut in butter until crumbly, then stir in milk to form a dough.
- Drop spoonfuls of dumpling mixture onto the stew.
- Cover and cook for an additional 15-20 minutes until dumplings are cooked through.
- Stir in peas before serving.
Notes
Store leftovers in an airtight container for up to three days. Reheat gently on the stove or microwave. Consider storing dumplings separately from the stew to prevent sogginess.