Tasty Beef Stew and Dumplings (Print)
Tender beef, soft dumplings, and root vegetables meld together for a warming family meal.
# Ingredients:
→ Stew
01 -
900 g chuck beef, cut into cubes
02 -
2 tablespoons plain flour
03 -
1 large onion, roughly chopped
04 -
4 to 5 carrots, peeled and sliced
05 -
675 g golden potatoes, chopped
06 -
1 teaspoon fresh rosemary, chopped
07 -
2 teaspoons sea salt
08 -
1 teaspoon black pepper
09 -
4 garlic cloves, crushed
10 -
2 teaspoons tomato paste
11 -
2 litres beef stock
12 -
2 sprigs fresh thyme
→ Dumplings
13 -
125 g plain flour
14 -
2 teaspoons baking powder
15 -
0.5 teaspoon sea salt
16 -
1 tablespoon unsalted butter, room temperature
17 -
80–120 ml whole milk
18 -
Chopped fresh parsley and chives (optional, for garnish and dumplings)
# Steps:
01 -
Evenly coat beef cubes with sea salt, black pepper, and plain flour. Heat butter or oil in a large, heavy-bottomed pot over medium-high heat. Sear beef pieces in batches for 2–3 minutes per side until well browned. Do not overcrowd the pot. Transfer browned beef to a plate and set aside.
02 -
In the same pot, add chopped onion and sauté until softened. Add carrots, potatoes, and fresh rosemary. Season with remaining sea salt and black pepper. Stir in crushed garlic and tomato paste, cooking for 1–2 minutes to develop flavor.
03 -
Return seared beef to the pot. Pour in beef stock to submerge all ingredients. Bring to a gentle simmer over high heat, scraping any browned bits from the pan. Lower heat to maintain a bare simmer. Add fresh thyme sprigs, cover, and cook for 2 hours, stirring occasionally.
04 -
While the stew simmers, combine flour, baking powder, and sea salt in a bowl. Mix in chopped parsley and chives if desired. Add room-temperature butter and rub in with fingertips to achieve a coarse, crumbly texture. Gradually add milk, stirring until a sticky, soft dough forms. Do not overmix. Cover and reserve.
05 -
Remove thyme stems from the simmered stew. Using a spoon or wet hands, drop portions of the dumpling batter (golf ball size or smaller) directly onto the bubbling stew. Cover and steam on the stovetop over low heat for 20 minutes until dumplings are puffed and cooked through. For golden dumplings, place uncovered pot in a preheated oven at 175°C for 20 minutes.
06 -
Ladle the hot stew and dumplings into serving bowls. Garnish with fresh parsley or chives for added color and flavor. Serve immediately.
# Notes:
01 -
For a vegetarian version, substitute beef with portobello mushrooms or seitan, and use vegetable or mushroom broth.
02 -
For gluten-free diets, replace all-purpose flour with a gluten-free blend or use cornstarch as the stew thickener.
03 -
Dumpling texture is best if dough is lightly mixed and steamed just until puffed.