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Beef Stew and Dumplings

Hearty Beef Stew and Dumplings
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This classic beef stew is hearty and comforting, perfect for a chilly evening. Topped with fluffy, homemade dumplings, it’s a complete and satisfying meal the whole family will love.

Ingredients

Scale
  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste

Dumplings:

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 3 tbsp melted butter

Instructions

  1. Season beef with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
  4. Return beef to the pot. Pour in beef broth and add bay leaf. Bring to a boil, then reduce heat and simmer for 1 1/2 – 2 hours, or until beef is tender.
  5. Add potatoes and cook for 20 minutes, or until potatoes are tender. Stir in frozen peas.
  6. In a small bowl, whisk together flour and 1/4 cup water to create a slurry. Stir slurry into the stew to thicken.
  7. Prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Add milk and melted butter and stir until just combined. Do not overmix.
  8. Drop spoonfuls of dumpling batter onto the simmering stew. Cover the pot and cook for 15-20 minutes, or until dumplings are cooked through.
  9. Remove bay leaf before serving.

Notes

Serve hot with a sprinkle of fresh parsley or a dollop of sour cream.

Find it online: https://momsgate.com/beef-stew-and-dumplings/