This hearty beef stew is a cozy meal packed with tender meat and colorful veggies, all simmered in a rich broth. And let’s not forget those fluffy dumplings on top—yum!
There’s something so comforting about digging into a bowl of stew with soft dumplings. I mean, who can resist that combo? Perfect for chilly days or when you need a warm hug in a bowl! 🥰
Key Ingredients & Substitutions
Beef Chuck: This cut has great flavor and tenderness. If you want a leaner option, try beef round, but it won’t be as tender. I recommend sticking with chuck for the best results!
Red Wine: It enhances the flavor of the stew. If you prefer not to use wine, you can replace it with more beef broth or even grape juice for a similar depth.
Vegetables: Carrots and potatoes are classic, but feel free to add others like parsnips or turnips for variety. Frozen veggies can work too; just add them later in the cooking process.
Buttermilk: It’s fantastic for dumplings, giving them a tender texture. If you don’t have it, mix regular milk with a splash of vinegar or lemon juice. This will mimic the acidity of buttermilk!
How Can I Make Sure My Beef Stays Tender?
Cooking the beef slowly is key to keeping it tender. When you brown the meat, do it in batches to ensure good searing. This builds flavor. After that, cooking it low and slow is essential.
- Use a heavy pot like a Dutch oven to evenly distribute heat.
- Set to a gentle simmer—too high will toughen the meat.
- Check occasionally; if it’s bubbling too much, lower the heat!
What’s the Best Way to Cook Fluffy Dumplings?
For perfect dumplings, handle the dough gently. Overmixing can lead to tough dumplings! Aim for a light, airy texture.
- Make sure to drop spoonfuls directly onto the simmering stew.
- Cover the pot tightly and resist the urge to peek—steam is what makes them puff up.
- Wait patiently; they need about 15 minutes to cook through properly.
These tips will help you create a delicious beef stew with fluffy dumplings that everyone will love! Enjoy your cooking experience!
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 3 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk (or milk with 1 teaspoon lemon juice or vinegar, let sit for 5 minutes)
How Much Time Will You Need?
This delicious beef stew takes about 20 minutes of prep time, followed by 2 to 2.5 hours of cooking time — you’ll have about 1.5 to 2 hours of simmering, plus 15 minutes for the dumplings. Overall, it’s a little investment of time for a big payoff!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and pepper. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches so they don’t overcrowd the pan—this helps to achieve that nice sear! Once they are browned on all sides, remove them from the pot and set aside.
2. Sauté the Aromatics:
Add the chopped onion to the pot and sauté until it becomes soft and translucent—this should take about 5 minutes. Add the minced garlic and cook for another minute until it smells amazing!
3. Deglaze and Build Flavor:
Stir in the tomato paste and cook it for 1-2 minutes to deepen the flavors. If you’re using red wine, pour it in now and let it reduce by half, while scraping up those tasty browned bits from the bottom of the pot. Next, add the beef broth, Worcestershire sauce, thyme, and bay leaves to the mix.
4. Simmer the Stew:
Return the browned beef to the pot. Bring the stew to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, until the beef is nice and tender.
5. Add Vegetables:
Once the beef is tender, add the carrots, potatoes, and celery. Continue to simmer uncovered for another 30-40 minutes until the veggies are soft and the stew has thickened a bit. Be sure to taste and adjust the seasoning if needed!
6. Make the Dumplings:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Lastly, stir in the buttermilk until just combined—don’t overmix!
7. Cook the Dumplings:
Drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Cover the pot tightly and simmer gently for about 15 minutes without peeking—this ensures the dumplings will puff up beautifully!
8. Serve:
Once the dumplings are cooked through, garnish your stew with fresh chopped parsley. Serve hot, and enjoy your comforting beef stew with fluffy dumplings—it’s sure to warm your heart!
This recipe yields a tender, flavorful beef stew with rich broth and perfectly soft dumplings on top—a perfect hearty meal. Enjoy!
Can I Use Frozen Beef for This Recipe?
Yes, you can! Just make sure to thaw it completely before cooking. You can safely thaw beef in the fridge overnight or use the cold water method for quicker thawing, which requires keeping it in a sealed plastic bag submerged in cold water.
How Can I Adjust the Thickness of the Stew?
If you prefer a thicker stew, you can let it simmer uncovered for an additional 15-30 minutes until it reduces. Alternatively, you can mix a tablespoon of cornstarch with a little water to make a slurry, then stir it into the stew and cook for a few more minutes until thickened.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze the stew (without the dumplings) for up to 3 months. Reheat on the stove over low heat or in the microwave, adding a splash of broth if needed during reheating.
Can I Make the Dumplings in Advance?
For the best texture, it’s best to make dumplings fresh when you’re ready to cook the stew, as they don’t hold up well to being made ahead. However, you can prepare the dumpling batter and refrigerate it for a few hours before adding it to the stew.
