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Beef and Dumpling Stew Recipe

American · Main course · 140 min total

A hearty, comforting stew with tender beef and fluffy dumplings, perfect for cold weather.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup cold butter, cubed
• 3/4 cup milk

Instructions

1. In a large pot or Dutch oven, toss beef with 3 tbsp flour. Heat oil over medium-high heat and brown beef in batches. Remove and set aside.
2. Add onion and garlic to pot; cook until softened, about 3 minutes. Return beef to pot.
3. Stir in broth, water, carrots, celery, bay leaves, thyme, 1 tsp salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
4. Meanwhile, make dumplings: In a bowl, whisk together 2 cups flour, baking powder, and 1 tsp salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined.
5. Drop spoonfuls of dumpling batter onto the simmering stew. Cover and cook for 15 minutes without lifting the lid. Serve hot.

Tips

• For richer flavor, use red wine to deglaze the pot after browning beef.
• Dumplings are best served immediately; leftovers can be stored separately.
• Add frozen peas in the last 5 minutes of cooking for extra color.

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