Is there anything better than a hearty bowl of beef stew on a chilly day? I don’t think so! This isn’t just any beef stew recipe; it’s my beef stew recipe, complete with fluffy, melt-in-your-mouth dumplings. It’s the kind of meal that warms you from the inside out and leaves everyone at the table feeling satisfied and happy. Trust me; this is a winner!
Quick Facts
- Prep time: 30 minutes
- Cooking time: 3 hours
- Serving size: 6-8 people
Why You’ll Absolutely Love This Recipe
- Deep, Rich Flavor: The slow-cooked beef becomes incredibly tender and soaks up all the delicious flavors of the vegetables and broth.
- Homemade Dumplings: These aren’t your average dumplings. They’re light, airy, and the perfect comforting addition to the stew.
- One-Pot Wonder: Fewer dishes! Everything cooks together in one pot, making cleanup a breeze.
- Perfect for Meal Prep: Beef stew tastes even better the next day, making it ideal for meal prepping.
Ingredients You’ll Need
For the Beef Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup red wine (optional, but highly recommended!)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- ½ cup milk
- ¼ cup vegetable shortening, chilled and cubed
Let’s Get Cooking: Step-by-Step Instructions
- Sear the Beef: Season the beef cubes generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Flavor: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
- Simmer the Stew: Return the beef to the pot. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender.
- Add Potatoes: Add the cubed potatoes to the stew and continue to simmer for another 30 minutes, or until the potatoes are tender.
- Prepare the Dumplings: While the potatoes are cooking, make the dumplings. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the chilled vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Form the Dumpling Dough: Gradually stir in the milk until just combined. Do not overmix.
- Drop the Dumplings: Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.
- Finishing Touches: Stir in the frozen peas during the last 5 minutes of cooking. Remove the bay leaves before serving.
- Serve and Enjoy: Ladle the beef stew and dumplings into bowls and serve hot.
Tips for Customization
- Vegetables: Feel free to add other vegetables like parsnips, turnips, or mushrooms.
- Herbs: Experiment with different herbs like fresh parsley or sage.
- Spices: A pinch of smoked paprika or a dash of cayenne pepper can add a nice kick.
- Meat: You can also use chuck roast or short ribs for the beef.
- Make it Vegetarian: Use vegetable broth and add lentils or beans instead of beef.
Serving Suggestions
- Crusty Bread: Perfect for soaking up all that delicious stew broth.
- Side Salad: A simple green salad adds a refreshing contrast to the richness of the stew.
- Mashed Potatoes: For an extra comforting meal, serve the stew over mashed potatoes.
Storing and Reheating
- Storing: Store leftover beef stew in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the stew on the stovetop over medium heat, or in the microwave.
Nutritional Information (Per Serving, approximate)
- Calories: 450-550
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 30-40g
Note: Nutritional information may vary based on specific ingredients and portion sizes.
FAQs
- Can I make this in a slow cooker?
- Absolutely! Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last 2 hours of cooking, and the dumplings during the last 30 minutes.
- Can I freeze beef stew with dumplings?
- It’s best to freeze the stew without the dumplings, as they can become soggy. Prepare the stew as directed, let it cool completely, and then freeze in an airtight container. When ready to serve, thaw the stew, reheat, and make a fresh batch of dumplings.
- What if my dumplings are too dense?
- Overmixing the dumpling dough can result in dense dumplings. Be sure to mix the dough until just combined, and avoid overworking it.
