This hearty beef stew is filled with tender meat and rich vegetables, all simmered to perfection. And let’s not forget those fluffy dumplings on top—pure comfort in a bowl!
Making this stew is like giving your kitchen a warm hug. I love it for chilly days when all I want is to relax with a big bowl of goodness. You can even sneak in some leftovers for an even tastier treat! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews because it becomes tender as it cooks. If you prefer a leaner option, try using beef round, but it might not be as succulent.
Vegetables: Onions, carrots, and celery provide a classic flavor base, but feel free to add in parsnips or turnips for variety. Zucchini can also be a fresh addition in the last 30 minutes of cooking.
Red Wine: It adds depth to the flavor. If you’re avoiding alcohol, simply replace it with extra beef broth or grape juice for sweetness.
Dumplings: The fluffy dumplings bring comfort to the stew. For a gluten-free version, use a gluten-free flour blend. You can also add cheese to the dumpling mixture for an extra flavor boost!
How Do You Achieve Tender, Flavorful Beef in Your Stew?
The key to tender, flavorful beef lies in the browning process. This step creates a rich crust that adds depth to the stew. Here’s how to do it right:
- Make sure the beef chunks are patted dry; moisture prevents browning.
- Heat the pot until it’s hot, then add the oil to ensure a good sear.
- Brown the beef in batches—avoid overcrowding the pan to get that beautiful golden color.
After browning, let the beef sit, allowing the juices to redistribute. This simple technique will ensure each bite is tender and packed with flavor!
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 3-4 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with more broth)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 tablespoons all-purpose flour (for thickening)
- Fresh parsley or thyme for garnish
For the Dumplings:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons fresh herbs (such as parsley, thyme, or chives), finely chopped
- 3 tablespoons cold unsalted butter, diced
- 3/4 cup whole milk (or buttermilk)
How Much Time Will You Need?
This stew will take about 15 minutes of prep time, plus 2 to 2.5 hours of cooking time. You’ll spend a bit of time browning the beef and simmering those wonderful flavors together. By the time you finish, your home will smell amazing!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting dry the beef chunks to help them brown better. Season the beef generously with salt and pepper to bring out the flavor.
2. Brown the Beef:
In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add the beef in batches. Brown it on all sides, about 4-5 minutes per batch. Once browned, take it out and set it aside.
3. Sauté the Vegetables:
Using the same pot, add diced onion, carrots, and celery. Sauté them over medium heat until they’re softened, about 5-7 minutes. Add the minced garlic and stir for an additional minute to release that wonderful aroma.
4. Add Tomato Paste and Flour:
Now, stir in the tomato paste along with the flour. Cook this mixture for 1-2 minutes while stirring. It will help to thicken the stew later.
5. Deglaze and Assemble the Stew:
Pour in the red wine (if you’re using it) and beef broth, scraping the bottom of the pot to lift up any flavors stuck there. Add the browned beef back into the pot, then toss in the potatoes, Worcestershire sauce, thyme, and bay leaves. Stir everything together.
6. Simmer:
Bring the stew to a gentle boil, then lower the heat to simmer. Cover the pot and let it cook low and slow for around 2 to 2 ½ hours until the beef is tender and the flavors blend beautifully.
7. Make the Dumpling Batter:
While the stew is simmering, prepare the dumplings. In a bowl, whisk together the flour, baking powder, salt, and your choice of chopped herbs. Cut in the cold butter until the mixture looks like coarse crumbs. Then, add the milk and stir until it forms a sticky dough.
8. Add Dumplings:
When your stew is almost ready and the beef is tender, remove the bay leaves. Drop spoonfuls of the dumpling dough onto the simmering stew, spacing them evenly (about 8 dumplings total).
9. Cook the Dumplings:
Cover the pot tightly and simmer without lifting the lid for 15-20 minutes. This helps the dumplings puff up and cook through—resist the temptation to peek!
10. Serve:
Once the dumplings are cooked, garnish with fresh parsley or thyme. Ladle the stew into bowls, making sure each serving gets tender beef, veggies, and a fluffy dumpling on top. Enjoy this warm, comforting meal!
This recipe delivers a comforting bowl of beef stew paired with herbed, tender dumplings—perfect for cozy nights or when you need a hearty meal!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its marbling and flavor, you can substitute with beef round or brisket. Just keep in mind that more lean cuts may require less cooking time to prevent drying out.
How Can I Thicken the Stew Further?
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water to create a slurry and stir it into the boiling stew. Let it simmer for a few more minutes until it thickens up. You can also add a bit more flour when sautéing the vegetables if you want a thicker initial base.
Can I Make This Recipe Ahead of Time?
Yes! The stew can be made a day in advance. Just let it cool and store it in an airtight container in the fridge. Reheat gently on the stove before adding the dumplings. The flavors will deepen overnight!
How Do I Store Leftover Stew and Dumplings?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can keep the dumplings separate until you reheat to maintain their texture. To reheat, warm gently on the stove or in the microwave until heated through.
