Beef Stew with Dumplings

Name: Beef Stew with Dumplings
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 8 serving
Ingredients: 3 tablespoons extra-virgin olive oil; 1 ½ pounds chuck roast; ¼ cup (31 g) all-purpose flour; 2 ribs celery; 3 large carrots; ½ cup (67 g) frozen peas; 5 Yukon gold potatoes; 1 large yellow onion; 1 teaspoon garlic; 2 bay leaves; ½ teaspoon Fresh thyme leaves; ¼ cup fresh parsley leaves; 2 tablespoons tomato paste; 1 teaspoon kosher salt; 1 teaspoon pepper; 3 cups (24 ounces / 720 g) beef broth; ½ cup (119.5 g) red wine; 1 cup (230 g) sour cream; ½ cup (122.5 g) whole milk; 2 large eggs; 2 teaspoons Fresh thyme leaves; 2 cups (250 g) all-purpose flour; 3 teaspoons baking powder; 1 teaspoon kosher salt; Parsley

User Reviews

5.0

36 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 55 mins
Servings
8
Calories
568 kcal
Course
Main Course, Soup, Dinner

Beef Stew with Dumplings

Iris Hanson

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Beef Stew with Dumplings is a hearty stew loaded with tender beef, vegetables, and a flavorful broth with large, plump homemade dumplings.

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Ingredients

Servings

3 tablespoons extra-virgin olive oil
1 ½ pounds chuck roast, cut into cubes
¼ cup (31 g) all-purpose flour
2 ribs celery, sliced (about ½ cup)
3 large carrots, sliced into rounds (about 1 cup)
½ cup (67 g) frozen peas
5 Yukon gold potatoes, peeled, cut into bite-sized cubes (about 2 pounds)
1 large yellow onion, chopped (about 1 cup)
1 teaspoon garlic, minced
2 bay leaves
½ teaspoon Fresh thyme leaves, chopped
¼ cup fresh parsley leaves, chopped
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon pepper
3 cups (24 ounces / 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

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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, onions, garlic, bay leaves, thyme leaves, fresh parsley, tomato paste, salt, pepper, beef broth, and red wine to the pot. Stir to combine and 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.
When the stew has finished cooking, remove the bay leaves.
During the last few minutes of cooking the stew, 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.
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.