Beef Stew with Dumplings Recipe

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.