This beef stew is a warm hug in a bowl! Tender meat, carrots, and potatoes simmer together to create a rich and hearty dish. And let’s not forget those fluffy dumplings on top!
Honestly, the dumplings are like little clouds floating in the stew. I always end up adding a few extra just because they’re so fun to eat! 😄 A perfect meal for chilly days!
Key Ingredients & Substitutions
Beef Chuck: Beef chuck is ideal for stew due to its tenderness when slow-cooked. If needed, you can substitute it with brisket or round roast, but avoid lean cuts as they may become tough.
Vegetables: Onions, carrots, celery, and potatoes add flavor and texture. You can swap out potatoes for parsnips or sweet potatoes for a different taste, or add peas for some color.
Red Wine: While the wine enhances flavor, you can use extra beef broth or even a splash of vinegar mixed with water if you prefer not to use alcohol.
Dumplings: All-purpose flour is used for the dumplings. If you’re gluten-free, consider using a gluten-free flour blend or almond flour as a substitute, but it may change the texture a bit.
What’s the Best Way to Brown Beef for Stew?
Brown the beef properly for a rich flavor base. Here’s how:
- Use a heavy pot to maintain even heat.
- Pat the beef dry with a paper towel to help it sear better.
- Heat the oil until it shimmers but isn’t smoking.
- Don’t crowd the pot; brown in batches for even cooking.
By taking these steps, you’ll create a delicious crust that will enhance your stew’s flavor and aroma!
How Do I Ensure My Dumplings are Fluffy?
Fluffy dumplings are the perfect topping for your stew! Follow these tips:
- Mix the dumpling batter just until combined—overmixing makes them tough.
- Drop spoonfuls directly onto the simmering stew. Don’t worry if they’re not perfectly shaped!
- Keep the pot covered during cooking to trap steam, which helps them rise.
This way, you’ll get tender and fluffy dumplings every time!
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional for depth of flavor)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme or 2 tsp fresh thyme, plus extra for garnish
- 1 bay leaf
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp water (for thickening slurry if needed)
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp finely chopped fresh parsley or 1 tsp dried parsley
- 1/2 tsp freshly ground black pepper
- 3/4 cup milk
- 2 tbsp unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 1.5 to 2 hours of cooking time for the stew. The dumplings will take an additional 15-20 minutes to cook after that. So, set aside about 2.5 to 3 hours to enjoy this comforting dish!
Step-by-Step Instructions:
1. Brown the Beef:
Begin by seasoning the beef cubes with a little salt and pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, browning on all sides for about 5-7 minutes. Avoid crowding the pan to ensure a nice sear. When browned, remove the beef and set it aside on a plate.
2. Sauté Vegetables:
In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until the onions are translucent and the vegetables start to soften. Add the minced garlic and sauté for an additional minute, just until fragrant.
3. Add Tomato Paste and Deglaze:
Stir in the tomato paste and cook for 2 minutes. Then, pour in the red wine (if using) and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. This adds wonderful flavor!
4. Simmer the Stew:
Now, return the browned beef to the pot. Add the diced potatoes, beef broth, Worcestershire sauce, thyme, and bay leaf. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Prepare Dumplings:
While the stew is simmering, you can make the dumplings. In a mixing bowl, combine the all-purpose flour, baking powder, salt, chopped parsley, and black pepper. Pour in the milk and melted butter, stirring just until combined. Be careful not to overmix, as this can make the dumplings tough.
6. Add Dumplings to Stew:
Once the stew is bubbling gently, drop spoonfuls (about 1.5 inches in diameter) of the dumpling batter on top of the stew. Cover the pot tightly and let the dumplings cook for 15-20 minutes. Do not lift the lid during this time, as the steam helps the dumplings rise.
7. Optional Thickening:
If you find your stew needs thickening, mix together 2 tablespoons of all-purpose flour and 2 tablespoons of water to create a slurry. Stir this mixture into the stew before adding the dumplings and allow it to thicken for a few minutes.
8. Serve:
After the dumplings are cooked, carefully remove the bay leaf from the stew. Ladle the hearty beef stew into bowls, ensuring each serving gets a few fluffy dumplings on top. You can garnish with a sprinkle of fresh thyme leaves for an added touch. Delicious!
This comforting beef stew with fluffy dumplings is perfect for warming up on cold nights or whenever you need a satisfying meal. Enjoy!
Can I Use Different Cuts of Beef for Stew?
Yes, you can use different cuts like brisket or round roast, but just keep in mind that each cut has its own cooking time and tenderness level. Beef chuck is preferred because it becomes very tender when slow-cooked.
How Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables, simply transfer everything to the slow cooker. Add all ingredients and cook on low for 6-8 hours or on high for 4-5 hours. Add the dumpling batter during the last 30 minutes of cooking.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can replace it with additional beef broth or grape juice mixed with a tablespoon of vinegar to mimic the acidity. This will still maintain good flavor in your stew.
Can I Freeze Leftovers?
Yes, you can freeze leftover beef stew! Allow it to cool completely, then transfer it to airtight containers. It will keep in the freezer for up to 3 months. Just be aware that the dumplings may change texture after freezing, so you could prepare those fresh when you’re ready to reheat the stew!
