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Beef Stew with Dumplings Recipe

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4.1 from 27 reviews

Hearty and comforting beef stew with tender vegetables and fluffy herb-infused dumplings, simmered in a rich, savory broth with red wine and aromatic herbs. Perfect for a cozy meal on chilly days.

  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings

Ingredients

Beef Stew

  • 1 ½ lb stew beef, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 teaspoons garlic paste
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 potatoes, peeled and diced
  • 6 cups beef broth
  • 1 cup red cooking wine
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Dumplings

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ cup milk
  • 2 tablespoons unsalted butter, melted

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the stew beef pieces and brown them on all sides until nicely seared, about 5-7 minutes. This step locks in flavor and adds depth to the stew.
  2. Sauté vegetables and aromatics: Add the diced onion and garlic paste to the pot. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-4 minutes. Then add the sliced carrots, celery, and diced potatoes, stirring to combine.
  3. Add liquids and seasonings: Pour in the beef broth and red cooking wine. Stir in the tomato paste, Worcestershire sauce, bay leaves, dried thyme, salt, and black pepper. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 1 ½ to 2 hours, or until beef is tender and flavors meld.
  4. Prepare the dumpling dough: While the stew simmers, combine all-purpose flour, baking powder, salt, dried parsley, dried thyme, and dried rosemary in a mixing bowl. Add the milk and melted butter, stirring just until combined to form a soft dough. Avoid overmixing to keep dumplings light and fluffy.
  5. Add dumplings to stew: After the stew has simmered and the meat is tender, drop spoonfuls of the dumpling dough onto the surface of the stew. Cover the pot tightly and cook for an additional 15-20 minutes without lifting the lid, allowing dumplings to steam and cook through.
  6. Finish and garnish: Once dumplings are cooked, remove the bay leaves. Taste and adjust seasoning with extra salt and pepper if needed. Serve the stew hot, garnished with freshly chopped parsley for a bright, fresh touch.

Notes

  • For thicker stew, remove the lid during the last 30 minutes of simmering to reduce liquid.
  • Use red cooking wine for best flavor, but beef broth or grape juice can be substituted.
  • Dumplings can be flavored with additional herbs or a pinch of cheese for variation.
  • Leftovers keep well refrigerated for 2-3 days and reheat nicely on the stovetop.
  • This stew can also be made in a slow cooker by browning beef and sautéing vegetables first, then cooking on low for 6-8 hours before adding dumplings.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/beef-stew-with-dumplings-recipe/