Why Make This Recipe
Beef Stew with Dumplings is a classic comfort food that warms the heart and satisfies the soul. This dish is perfect for family gatherings or a cozy dinner at home. Not only is it delicious, but it also offers a great way to use tougher cuts of meat, allowing them to become tender and flavorful through slow cooking. With the addition of fluffy dumplings, this stew becomes a complete meal that everyone will enjoy.
How to Make Beef Stew with Dumplings
Ingredients:
- 2 lbs beef chuck, cut into cubes
- 4 cups beef broth
- 2 medium onions, chopped
- 4 carrots, sliced
- 4 potatoes, diced
- 2 cups peas (fresh or frozen)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup flour
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 cup butter, melted
- 1 egg
Directions:
- In a large pot, brown the beef chunks over medium heat.
- Add onions and garlic; sauté until they are translucent.
- Stir in tomato paste, thyme, salt, and pepper.
- Pour in beef broth and bring to a boil.
- Add carrots and potatoes, then reduce heat. Let it simmer for 1 to 1.5 hours until the beef is tender.
- In a bowl, mix flour, baking powder, milk, melted butter, and egg to form the dumpling dough.
- Drop spoonfuls of the dumpling mixture onto the simmering stew.
- Cover and cook for an additional 15 minutes until the dumplings are fluffy and cooked through.
- Stir in peas right before serving.
How to Serve Beef Stew with Dumplings
Serve the beef stew hot in bowls, making sure to include several dumplings with each serving. You can add a sprinkle of fresh parsley on top for a bit of color and flavor. This dish pairs well with crusty bread or a simple green salad on the side.
How to Store Beef Stew with Dumplings
Allow any leftovers to cool completely before transferring them to an airtight container. Beef stew can be stored in the refrigerator for up to 3 days. If you want to keep it longer, it can be frozen for up to 3 months. To reheat, thaw the stew in the refrigerator overnight and warm it on the stove or in the microwave.
Tips to Make Beef Stew with Dumplings
- Choose the Right Meat: Beef chuck is ideal because it becomes tender when cooked slowly.
- Don’t Rush the Cooking: Allow the stew to simmer long enough for the flavors to develop and the meat to become tender.
- Dumpling Consistency: Make sure the dumpling dough is not too runny or too thick. It should be spoonable but hold its shape.
Variation
Feel free to add other vegetables like green beans or bell peppers to the stew. You can also use chicken instead of beef for a different flavor. For a healthier twist, consider using whole wheat flour for the dumplings.
FAQs
1. Can I make this recipe in a slow cooker?
Yes, you can brown the beef on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is tender.
2. How can I make the stew thicker?
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last few minutes of cooking.
3. Can I use canned peas instead of fresh or frozen?
Yes, you can use canned peas, but add them towards the end of cooking to prevent them from getting mushy.
Beef Stew with Dumplings
A comforting beef stew with fluffy dumplings, perfect for family gatherings or a cozy dinner at home.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 cups beef broth
- 2 medium onions, chopped
- 4 carrots, sliced
- 4 potatoes, diced
- 2 cups peas (fresh or frozen)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup flour
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 cup butter, melted
- 1 egg
Instructions
- In a large pot, brown the beef chunks over medium heat.
- Add onions and garlic; sauté until they are translucent.
- Stir in tomato paste, thyme, salt, and pepper.
- Pour in beef broth and bring to a boil.
- Add carrots and potatoes, then reduce heat. Let it simmer for 1 to 1.5 hours until the beef is tender.
- In a bowl, mix flour, baking powder, milk, melted butter, and egg to form the dumpling dough.
- Drop spoonfuls of the dumpling mixture onto the simmering stew.
- Cover and cook for an additional 15 minutes until the dumplings are fluffy and cooked through.
- Stir in peas right before serving.
Notes
Serve hot with a sprinkle of fresh parsley and crusty bread or a green salad on the side. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef stew, comfort food, dumplings