Beef Stew and Dumplings (Print Version)
A comforting dish featuring tender beef, flavorful vegetables, and fluffy homemade dumplings - perfect for cold weather meals.
# Ingredients:
→ For the Stew
01 -
900g chuck steak, cut into cubes
02 -
2 tablespoons all-purpose flour
03 -
1 large onion, roughly chopped
04 -
4-5 carrots, peeled and chopped
05 -
600g golden potatoes, cubed
06 -
1 teaspoon fresh rosemary, finely chopped
07 -
2 teaspoons sea salt
08 -
1 teaspoon black pepper
09 -
4 cloves garlic, crushed
10 -
2 teaspoons tomato paste
11 -
2 liters beef stock
12 -
2 sprigs fresh thyme
→ For the Dumplings
13 -
125g all-purpose flour
14 -
2 teaspoons baking powder
15 -
1/2 teaspoon sea salt
16 -
15g butter, room temperature
17 -
80-120ml milk
18 -
Fresh parsley and chives, chopped (optional)
# Steps:
01 -
Season the chuck steak with sea salt, black pepper, and garlic powder. Dust evenly with flour until coated on all sides.
02 -
Heat butter or oil in a large pot over medium-high heat. Sear meat in batches for 2-3 minutes per side until well-browned. Remove and set aside.
03 -
Add more oil if needed, then sauté chopped onion until softened. Add chopped carrots, potatoes, and rosemary to the pot.
04 -
Season vegetables with sea salt and black pepper. Stir in crushed garlic and tomato paste, cooking for 1 minute until fragrant.
05 -
Return seared meat to the pot and pour in beef stock to cover all ingredients. Bring to a simmer, then reduce heat to low. Add thyme sprigs, cover, and simmer for 2 hours until meat is tender.
06 -
While stew simmers, combine flour, baking powder, and salt in a bowl. Add chopped herbs if using. Work room temperature butter into the mixture with fingertips until crumbly.
07 -
Gradually add milk, mixing gently with one hand until a sticky dough forms. Avoid overmixing to keep dumplings light. Cover with a towel and set aside.
08 -
After 2 hours, remove thyme stems from stew. Drop spoonfuls of dumpling dough (approximately golf ball size) directly into the hot stew.
09 -
For crispy dumplings, transfer uncovered pot to a 175°C oven. Alternatively, cover pot and steam dumplings on the stovetop for 20 minutes until cooked through and fluffy.
10 -
Ladle stew and dumplings into bowls. Garnish with fresh parsley and serve immediately.
# Notes:
01 -
For vegetarian alternatives, substitute beef with portobello mushrooms or seitan, reducing cooking time accordingly.
02 -
Replace beef stock with vegetable or mushroom broth for a vegetarian version.
03 -
For gluten-free dumplings, substitute regular flour with a gluten-free blend, adjusting liquid as needed.
04 -
The stew will keep refrigerated for up to 3 days and freezes well for up to 3 months.