Beef Stew with Dumplings

Key Ingredients & Substitutions

Beef Chuck: This cut is great for stews because it becomes tender as it cooks. If you prefer, you can substitute with beef brisket or round, although they may require different cooking times.

Red Wine: It adds depth to the stew, but you can skip it or use more beef broth if you don’t want alcohol. Grape juice or non-alcoholic wine are also good alternatives for a similar flavor.

Dumplings: All-purpose flour is standard, but you can use whole wheat flour or a gluten-free blend if needed. Just be mindful of the texture; gluten-free flour may change the fluffiness.

Fresh Herbs: Thyme adds a lovely aromatic flavor. For a twist, try rosemary or oregano instead. They work well with beef and enhance the stew’s overall taste.

How Do I Get Tender Meat in My Stew?

Getting tender beef is crucial for a great stew. Here’s how to ensure it’s juicy and falls apart with a fork:

• Start with good quality beef chuck and cut it into uniform pieces to cook evenly.
• Brown the beef in batches over medium-high heat before adding it to the broth. This locks in flavor.
• Simmer low and slow. The key is to keep the heat low and let the stew cook for 1.5 to 2 hours. Patience pays off!

This method helps break down the connective tissues in the meat, ensuring it becomes tender and full of flavor. Enjoy every bite!

How to Make Beef Stew with Dumplings

Ingredients You’ll Need:

For The Beef Stew:

• 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
• Salt and black pepper, to taste
• 3 tbsp vegetable oil or olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 large carrots, peeled and cut into chunks
• 3 medium potatoes, peeled and cut into chunks
• 4 cups (950 ml) beef broth
• 1 cup (240 ml) red wine (optional, can substitute with more broth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme leaves or 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley, chopped for garnish

For The Dumplings:

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 6 tbsp (85 g) cold unsalted butter, cut into small pieces
• ¾ cup (180 ml) milk
• 2 tbsp fresh parsley, finely chopped (optional)

How Much Time Will You Need?

This recipe takes about 30 minutes of prep time and around 2.5 to 3 hours of cooking time. That includes simmering the stew for 2 hours and then cooking the dumplings on top for 15–20 minutes. You’ll have a warm, comforting meal ready to enjoy!

Step-by-Step Instructions:

1. Prepare the Beef Stew Base:

Start by patting the beef cubes dry with paper towels, then season them with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the beef in batches until all sides are nicely seared, then remove them from the pot and set aside.

2. Sauté the Aromatics:

Add the remaining tablespoon of oil to the pot. Toss in the diced onions and cook until they are softened, which usually takes about 5 minutes. Next, stir in the minced garlic and let it cook for about 1 minute until you can smell that delicious fragrance.

3. Deglaze and Build Flavor:

Mix in the tomato paste and cook for an additional 2 minutes. If you’re using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let the wine reduce for about 3–5 minutes.

4. Combine Stew Ingredients:

Return the browned beef to the pot, along with the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring everything to a simmer, cover the pot with a lid, and reduce the heat to low. Allow it to simmer for about 1.5 to 2 hours until the beef is tender.

5. Add Vegetables:

Once the beef is tender, add in the carrot and potato chunks. Cover again and continue to simmer for another 30 minutes, or until the vegetables are soft and cooked through.

6. Prepare the Dumplings:

While the stew is simmering, get started on the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. If you want, stir in the chopped parsley. Gradually add the milk, mixing until just combined into a soft dough; don’t overmix!

7. Cook Dumplings on Top:

Remove the bay leaves from the stew. If you like a thicker stew, you can stir 1 tablespoon of flour into the pot and cook for a few minutes. Using a spoon, drop dollops of the dumpling dough (about 1-2 tablespoons each) evenly over the hot stew. Cover the pot tightly and cook on low heat for 15 to 20 minutes without lifting the lid. The dumplings should puff up and become golden.

8. Serve:

Before serving, sprinkle chopped fresh parsley over the stew and dumplings for a pop of color. Ladle the hearty stew into bowls and enjoy it warm. It’s the perfect meal for chilly evenings!

This beef stew with dumplings is all about comfort and warmth. Each bite is filled with robust flavors, tender beef, and light, fluffy dumplings soaking up the delicious broth. Happy cooking!

Can I Use Different Cuts of Beef for This Stew?

Absolutely! While beef chuck is great for stews due to its tenderness when cooked low and slow, you can also use brisket or round. Just be aware that cooking times may vary a bit depending on the cut.

Can I Make This Recipe Ahead of Time?

Yes, you can prepare the stew a day in advance. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, and add a splash of water or broth if it needs a little moisture!

What Can I Substitute for Red Wine?

If you prefer not to use wine, simply replace it with an additional cup of beef broth. You could also use non-alcoholic wine or even grape juice, which can mimic some of the wine’s flavors without the alcohol content.

How Do I Store Leftover Dumplings?

Leftover dumplings can be stored in an airtight container in the fridge for up to 2 days. They may lose some of their fluffy texture when reheated, so consider storing them separately from the stew for optimal results when reheating.