Beef Stew with Dumplings
User Reviews
5
Beef Stew with Dumplings
Description
This recipe for Beef Stew with Dumplings features a rich beef stew base topped with herb-infused dumplings. The dumpling dough consists of baking mix blended with thyme, sage, and milk to create a soft batter. Dropped onto the hot stew in spoonfuls, the dumplings steam rather than boil, resulting in a tender, fluffy texture that contrasts the hearty stew beneath.
The stew can be prepared by first browning the meat to enhance flavor, then simmering slowly until tender. Covering the stew and cooking with the dumplings on top ensures they cook through without becoming soggy, as the dough rests on stew chunks rather than settling into liquid. The herbs in the dumplings add aromatic notes complementing the stew’s savory depth.
Serving this dish warm makes for a filling meal. It pairs well with simple sides or fresh bread to soak up the broth. Variations might include adding red peppers for sweetness or other vegetables for texture and flavor diversity.
To keep leftovers, store covered in the refrigerator for up to four days and reheat thoroughly. The recipe can also be adapted for a Dutch oven by cooking meat and vegetables at moderate temperature, then adding dumplings midway. These techniques help balance textures and flavors throughout the dish.
Ingredients
Herb Dumplings
- 1½ cup baking mix
- 1 teaspoon thyme or dried, fresh
- 1 teaspoon sage or dried, fresh
- ½ cup milk
Instructions
For the herb dumplings
- In a medium bowl, mix baking mix, thyme and sage.
- Stir in milk just until mix is just combined.
- Drop dough in large spoonfuls (I use a cookie scoop) on top of beef stew.
- Switch the heat setting to high, and cover.
- Cook until a toothpick inserted in the dumplings comes out clean (about 20 minutes).
- Devour.
Notes
- For deeper flavor, brown the meat before stewing and include browned bits in the pot.
- Drop dumpling dough onto stew chunks rather than liquid to avoid soggy bottoms; dumplings steam to fluffy texture.
- Ensure the stew is piping hot before adding dumplings so they cook properly from steam.
- This dish can also be prepared in a Dutch oven by cooking meat and vegetables at 325°F for about 3 hours, then adding dumplings.
- Store leftovers covered in the fridge up to 4 days and reheat until hot before serving.
- Adding red peppers or green beans can bring sweetness and extra texture to the stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 933mg | 39% |
| Potassium | 904mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4575IU | 92% |
| Vitamin C | 19mg | 21% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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