Beef Stew with Dumplings
A comforting beef stew with tender chunks of meat and fluffy dumplings, perfect for cozy nights and gathering around the dinner table.
Ingredients
For the Stew
- 2 pounds Beef Chuck Roast Ideal for stewing, becomes tender after long cooking.
- 2 tablespoons Olive Oil For browning the meat and adding flavor.
- 1 large Onion, diced The aromatic foundation of the stew.
- 4 cloves Garlic, minced Enhances the dish with flavor.
- 3 medium Carrots, sliced Sweetens the stew and adds color.
- 2 medium Potatoes, diced Hearty and filling, soaks up broth.
- 4 cups Beef Broth Heart of the stew—use low-sodium for better salt control.
- to taste Salt Enhances all flavors.
- to taste Pepper Enhances all flavors.
- 2 Bay Leaves Adds a subtle depth of flavor.
- for garnish Fresh Parsley A splash of freshness at the finish.
- as needed Dumplings (homemade or store-bought) Must-have addition, light and fluffy.
Instructions
Cooking Steps
- In a large pot, heat olive oil over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches, ensuring a nice crust forms, about 5 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and cook until translucent. Add garlic and sauté until fragrant, about 1 minute.
- Toss in sliced carrots and diced potatoes, stirring to coat them in the flavorful oil and remnants of the beef.
- Return the seared beef to the pot and pour in the beef broth, scraping up any browned bits from the bottom. Add bay leaves and bring to a boil.
- Reduce heat, cover, and let it simmer for 1.5 hours or until the beef is tender and the flavors meld.
- While the stew simmers, prepare your dumpling dough using a mix of flour, baking powder, milk, and butter. Stir until just combined.
- Once the stew is ready, drop spoonfuls of dumpling dough onto the top of the stew. Cover and cook for another 15 minutes.
- Remove bay leaves and garnish with fresh parsley before serving.
Notes
For a lighter option, substitute the beef with chicken or use Greek yogurt in place of sour cream for dumplings. Browning the beef builds flavor, and always taste as you go to adjust seasoning.