Beef Stew And Dumplings

Beef Stew and Dumplings is a hearty and comforting dish that combines tender chunks of beef with a savory vegetable medley, all simmered in a flavorful broth enriched with red wine. This recipe features a delicious twist with the addition of light and fluffy dumplings, adding texture and richness to the stew.

Perfect for cold weather or when you crave a satisfying meal, this dish promises to warm both heart and soul with its robust flavors and comforting aroma.

Beef Stew And Dumplings

Ingredients

3 tablespoons extra-virgin olive oil

1 ½ pounds chuck beef, cut into cubes

¼ cup (31 g) all-purpose flour

2 ribs celery, chopped

3 large carrots, sliced into rounds

½ cup (67 g) frozen peas

5 Yukon gold potatoes, cut into bite-sized cubes (about 2 pounds)

1 yellow onion, chopped

1 teaspoon garlic, minced

2 bay leaves

½ teaspoon fresh thyme leaves, chopped

¼ cup fresh parsley leaves, chopped

2 tablespoons tomato paste

salt and pepper, to taste

3 cups (720 g) beef broth

½ cup (119.5 g) red wine, we used cabernet

Dumplings

1 cup (230 g) sour cream

½ cup (122.5 g) whole milk

2 large eggs, room temperature

2 teaspoons fresh thyme leaves, chopped

2 cups (250 g) all-purpose flour

3 teaspoons baking powder

1 teaspoon kosher salt

parsley, for garnish

Instructions

In a large pot with a lid or Dutch oven over medium heat, add the oil.

Once hot, add the cubes of beef to the pot and brown them on all sides, about 10 minutes.

Sprinkle the flour over the beef cubes and stir to coat.

Add the celery, carrots, peas, potatoes, and onion to the pot. Stir to combine.

Add the garlic, bay leaves, thyme leaves, fresh parsley, tomato paste, salt, and pepper to the pot.

Stir to combine.

Pour in the beef broth and red wine. Bring the mixture to a boil.

Reduce the heat to low and let the stew simmer for about 1-1 ½ hours, or until the beef is tender.

While the stew is cooking, make the dumplings.

Dumplings

In a large mixing bowl, whisk together the sour cream, milk, eggs, and fresh thyme.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the flour mixture to the sour cream mixture, stirring until just combined.

When the stew has finished cooking, remove the bay leaves. Use a spoon to drop spoonfuls of the dumpling mixture into the stew. Cover the pot and let the dumplings cook for about 20-25 minutes, or until they are puffed and fully cooked.

Serve the stew hot, garnished with parsley.

Notes:

Ingredients: The recipe uses hearty ingredients like chuck beef, potatoes, carrots, and peas, providing a balanced mix of protein, carbohydrates, and vegetables. The addition of red wine and fresh herbs like thyme and parsley enhances the flavor profile.

Preparation: Browning the beef cubes before adding the vegetables and liquids ensures a rich, caramelized flavor base. The use of tomato paste adds depth and thickness to the stew. Cooking the stew low and slow allows the flavors to meld together while tenderizing the beef.

Dumplings: The dumplings are made with sour cream, milk, eggs, and seasoned with fresh thyme. They are light and fluffy, providing a comforting addition to the stew. The baking powder helps them puff up during cooking.

Cooking Method: Simmering the stew allows the flavors to develop fully, resulting in a robust and flavorful dish. Removing the bay leaves before adding the dumplings ensures no bitter taste remains.

Garnish: Fresh parsley is used as a garnish, adding a pop of color and a hint of freshness to the finished dish.

Variations: This recipe is versatile; you can customize it by adding different vegetables or adjusting the seasoning to suit your taste preferences. It’s a classic comfort food that can be enjoyed year-round, especially during colder months.

Serving: Serve the Beef Stew and Dumplings hot, allowing the dumplings to soak up the flavorful broth. It’s a complete meal in itself but can be accompanied by crusty bread or a side salad for a more substantial meal.

Storage: Leftovers can be refrigerated and reheated, although dumplings may lose some of their texture upon reheating. Freeze the stew (without dumplings) for longer storage, adding fresh dumplings when reheating.

Nutrition Information:

Beef Stew:

Dumplings (per dumpling, assuming 12 dumplings):

Frequently Asked Questions:

Can I use a different type of meat for the stew?

Yes, you can use other cuts of beef like stew meat or sirloin, adjusting the cooking time accordingly.

What can I substitute for red wine in the stew?

You can use beef broth as a substitute for red wine in the stew.

Can I make the dumplings ahead of time?

While it’s best to make the dumplings just before cooking, you can prepare the batter in advance and refrigerate until ready to use.

How do I know when the beef is tender?

The beef is done when it can be easily pierced with a fork.

Cooking times may vary, so check for tenderness during the simmering process.

Can I freeze the stew with the dumplings?

It’s recommended to freeze the stew without the dumplings.

Prepare fresh dumplings when reheating.

What other vegetables can I add to the stew?

You can customize by adding vegetables like mushrooms, green beans, or corn to suit your taste.

How do I adjust the seasoning to my liking?

Taste the stew during cooking and adjust salt and pepper as needed.

Seasoning preferences vary, so tailor it to your taste.

Can I use a different type of flour for the dumplings?

Yes, you can experiment with alternative flours, such as whole wheat or a gluten-free blend, for the dumplings.

Can I use dried thyme instead of fresh?

Yes, you can use dried thyme, but reduce the quantity by half, as dried herbs are more concentrated.

How long do leftovers last?

Leftover stew, without dumplings, can be refrigerated for 3-4 days.

Dumplings are best enjoyed fresh but can be stored separately and reheated.