Beef Stew with Dumplings
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 35 mins
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Total Time
1 hr 55 mins
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Servings
8
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Calories
568 kcal
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Course
Main Course, Soup, Dinner
Beef Stew with Dumplings
Description
This Beef Stew with Dumplings recipe starts by browning cubed chuck roast in olive oil to develop flavor before coating the meat in flour. A variety of root vegetables and peas add sweetness and texture while simmering with beef broth and red wine, creating a flavorful and aromatic base enhanced by herbs like thyme, parsley, and bay leaves. Tomato paste deepens the taste and color.
After the stew has softened the meat and melded the flavors over a slow simmer, bay leaves are removed, and dumplings are prepared. The dumplings combine sour cream, milk, eggs, and fresh thyme with flour, baking powder, and salt to form a batter that’s spooned onto the stew in the final minutes of cooking. These cook on top of the stew, steaming to a tender, fluffy consistency that contrasts nicely with the rich beef and vegetables below.
The finished dish is a satisfying, classic comfort food, balancing the hearty stew’s savory, robust notes with the lightness of thyme-scented dumplings. It can be served as a one-pot meal, providing a warming option for cooler days or any time a filling stew is desired.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 ½ pounds chuck roast cut into cubes
- ¼ cup all-purpose flour
- 2 ribs celery sliced (about ½ cup
- 3 large carrot sliced into rounds (about 1 cup
- ½ cup peas frozen
- 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 thyme chopped, fresh, leaves
- ¼ cup parsley chopped, fresh leaves
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 cups beef broth
- ½ cup red wine we used cabernet
Dumplings
- 1 cup sour cream
- ½ cup whole milk 122.5 g
- 2 large egg room temperature
- 2 teaspoons thyme chopped, fresh, leaves
- 2 cups all-purpose flour 250 g
- 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, 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 568kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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