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RECIPES

Beef Stew with Dumplings Recipe

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Beef Stew with Dumplings Recipe

 

 

 

Ingredients:

For the Stew:
  • Beef chuck or stewing beef: 2 lbs (1 kg), cut into chunks
  • Onion: 1 large, diced
  • Carrots: 3, peeled and sliced
  • Potatoes: 3 medium, peeled and cubed
  • Celery: 2 stalks, chopped
  • Tomatoes: 1 cup, diced (or canned)
  • Peas: ½ cup (optional)
  • Beef broth: 4 cups
  • Tomato paste: 2 tbsp
  • Flour: 2 tbsp (for thickening)
  • Olive oil: 2 tbsp
  • Bay leaves: 2
  • Fresh thyme or dried thyme: 1 tsp
  • Salt and pepper: To taste
  • Fresh parsley: For garnish
For the Dumplings:
  • All-purpose flour: 1 cup
  • Baking powder: 2 tsp
  • Salt: ½ tsp
  • Butter: 2 tbsp, cold and cubed
  • Milk: ½ cup
  • Fresh parsley (optional): 1 tbsp, chopped

Instructions

  1. Prepare the beef:
    • Season the beef chunks with salt and pepper.
    • In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides and set it aside.
  2. Cook the vegetables:
    • In the same pot, add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
    • Stir in the tomato paste and cook for an additional minute.
  3. Make the stew:
    • Sprinkle the flour over the vegetables and stir to coat.
    • Return the beef to the pot and pour in the beef broth. Add the potatoes, tomatoes, bay leaves, and thyme.
    • Bring to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender.
  4. Prepare the dumplings:
    • In a bowl, combine the flour, baking powder, and salt. Add the butter and rub it into the flour mixture until crumbly.
    • Stir in the milk and parsley (if using) until a soft dough forms.
  5. Cook the dumplings:
    • Drop spoonfuls of the dough onto the surface of the simmering stew. Cover and let the dumplings cook for 15–20 minutes without lifting the lid.
  6. Finish the stew:
    • Stir in the peas and let them cook for 5 minutes.
    • Remove the bay leaves and adjust the seasoning with salt and pepper.
  7. Serve:
    • Garnish with fresh parsley and serve hot.

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