Tender beef, hearty vegetables, and fluffy homemade dumplings simmered together in a rich, savory gravy. The ultimate cozy comfort-food dinner! ❤️
🛒 Ingredients
For the Stew:
2 lbs (900 g) beef chuck or stewing beef, cut into chunks
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
3 tbsp all-purpose flour
2 tbsp tomato paste
4 cups (950 ml) beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt
½ tsp black pepper
2 cups potatoes, cut into chunks
For the Dumplings:
1½ cups (190 g) all-purpose flour
2 tsp baking powder
½ tsp salt
3 tbsp cold butter
¾ cup (180 ml) milk
2 tbsp chopped fresh parsley
👩🍳 Method
Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and brown in batches for 2–3 minutes per side. Remove and set aside.
Cook the vegetables: Add the onion, carrots, and celery to the same pot. Cook for 5 minutes, then add the garlic and cook for another 30 seconds.
Build the stew: Stir in the flour and tomato paste. Cook for 1–2 minutes, then slowly pour in the beef broth while stirring.
Add the beef: Return the beef to the pot. Add Worcestershire sauce, thyme, rosemary, bay leaf, and potatoes. Bring to a gentle simmer.
Slow cook: Cover and cook on low heat for 1½–2 hours, or until the beef is tender.
Make the dumplings: In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and parsley just until a soft dough forms. Don’t overmix.
Add dumplings: Drop spoonfuls of dough over the simmering stew, leaving a little space between them.
Cook the dumplings: Cover tightly and simmer for 15–20 minutes. Do not lift the lid while they cook—the steam helps make them light and fluffy.
Serve: Remove the bay leaf and serve the hot stew with plenty of fluffy dumplings and rich gravy. 🥣❤️
⭐ Tip
For especially tender beef, keep the stew at a gentle simmer rather than a hard boil. And once the dumplings go in, keep the lid closed until they’re cooked through.