This hearty beef stew is packed with tender chunks of beef, colorful vegetables, and a rich broth. The dumplings on top are fluffy and soak up all that delicious flavor!
Let’s be real, nothing beats coming home to the smell of stew cooking. I love to serve it with a big spoon and watch everyone enjoy. It’s cozy comfort on a plate! 😊
Key Ingredients & Substitutions
Beef Chuck: This is the star of the dish, chosen for its flavor and tenderness when cooked low and slow. If you’re looking for a leaner option, you could use brisket or round, but chuck is my favorite for stews!
Vegetable Oil: This oil helps brown the beef well. If you’d like to add more flavor, try using olive oil or even a bit of butter! Just be careful with the butter not to let it burn.
Red Wine: I love using red wine for depth in the stew. If you want to skip it, you can use more beef broth, or even a splash of balsamic vinegar for some acidity without the alcohol.
Potatoes: Waxy potatoes like red or new potatoes hold their shape well, but russets are great if you like a creamier texture. Sweet potatoes can be a fun twist too!
How Do I Get the Perfect Dumplings?
Getting fluffy dumplings can be tricky, but with these simple tips, you’ll have it nailed down. You want to mix the dumpling batter until just combined. Overmixing can lead to dense dumplings!
- Use room temperature milk to help activate the baking powder better.
- Drop the dumplings onto simmering stew – don’t press them down. They’ll puff up when cooked!
- Cover the pot tightly while they cook. This keeps the steam in, which is key to fluffy dumplings.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; can substitute additional beef broth)
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp all-purpose flour (for thickening, optional)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 3/4 cup milk
- 2 tbsp unsalted butter, melted
How Much Time Will You Need?
This delicious beef stew takes about 15 minutes of preparation time and about 2 to 2.5 hours to cook, including simmering the beef and some time to let the dumplings rise while cooking. Perfect for a lazy weekend dinner or a cozy weeknight meal!
Step-by-Step Instructions:
1. Prepare the Beef Stew Base:
First, pat the beef cubes dry with paper towels and season them generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in batches to avoid overcrowding, about 3-4 minutes per side. Once browned, remove the beef and set it aside.
2. Sauté Aromatics:
In the same pot, add the chopped onion and sauté until they become translucent, about 5 minutes. Then, add the minced garlic and cook it for 1 minute until it’s fragrant.
3. Deglaze and Add Liquids:
Stir in the tomato paste and cook for 1-2 minutes. If you’re using red wine, pour it in now to deglaze the pot, scraping up any browned bits from the bottom. Next, add the beef broth and return the browned beef to the pot. Also, mix in the dried thyme and bay leaves. Bring to a simmer, partially cover with a lid, reduce heat to low, and cook for about 1.5 to 2 hours, until the beef is very tender.
4. Add Vegetables:
Once the beef is tender, add the carrots and potatoes to the stew. Continue simmering uncovered for about 30-40 minutes, or until the vegetables become tender. If you prefer a thicker stew, sprinkle in the flour and stir well to combine; cook for an additional 5-10 minutes.
5. Make Dumpling Dough:
While the stew is simmering, prepare the dumpling dough. In a bowl, whisk together the flour, baking powder, salt, black pepper, and chopped parsley. Stir in the milk and melted butter until just combined. Avoid overmixing to keep the dumplings fluffy!
6. Add Dumplings and Cook:
Drop spoonfuls (about 1-2 tablespoons each) of dumpling dough onto the simmering stew. Cover the pot tightly with the lid and cook for 15-20 minutes without lifting the lid. This allows the dumplings to steam and puff up nicely.
7. Finish and Serve:
Once the dumplings are cooked, remove the bay leaves from the stew. Garnish with additional chopped fresh parsley before serving. Scoop the hearty stew and fluffy dumplings into bowls, and enjoy your warm and comforting meal!
Enjoy your warm, comforting Beef Stew with fluffy dumplings!
Can I Substitute the Beef Chuck with Another Cut?
Yes, you can use other cuts like brisket or round, but keep in mind that chuck is ideal for stews due to its marbling and tenderness when slow-cooked. Point cuts or even shank may work but will have different flavors and textures.
Can I Make This Stew in a Slow Cooker?
Absolutely! Sear the beef and sauté the onions and garlic, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the dumplings during the last 30 minutes of cooking!
What Can I Use Instead of Red Wine?
If you prefer not to use wine, you can substitute with additional beef broth or use a splash of balsamic vinegar for a bit of acidity. Grape juice or even cranberry juice mixed with some broth can work in a pinch!
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, but note that leftover dumplings may lose their fluffiness. If possible, store the dumplings separately and add fresh ones when reheating!
