This hearty beef stew is perfect for cozy nights. It’s packed with tender beef, carrots, and potatoes, making it a warm hug in a bowl!
The best part? Those fluffy dumplings on top soak up all that delicious broth. I can’t resist sneaking a few extra just for fun—who can blame me? 😊
I love how easy it is to make. Just let it simmer, and soon you’ll have a comforting meal that feels like home. Trust me, your kitchen will smell amazing!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews since it becomes tender and flavorful with slow cooking. If you want a leaner option, you can use sirloin, but it’s best not to cook it as long.
Vegetables: Carrots and potatoes are traditional, but you might consider adding parsnips or celery for extra flavor. Just chop your veggies into similar sizes for even cooking.
Thyme: Dried thyme works, but I love using fresh for a brighter taste. If it’s not available, you could also swap for rosemary, though that will change the flavor profile a bit.
Dumplings: If you’re avoiding gluten, try using a gluten-free flour blend instead of all-purpose flour. The texture may vary slightly, but they’ll still be delicious!
How Do I Make Sure My Dumplings Are Fluffy?
Dumplings can be tricky, but following the steps carefully will help! The key is handling the dough gently and not over-mixing. Here’s how:
- Mix dry ingredients and butter until crumbly, but don’t stir too much.
- Add milk just until combined. A lumpy dough is perfect—avoid a smooth dough for the best texture.
- Drop the dumpling dough gently onto the stew so they can steam properly; avoid pressing them into the broth. Let them cook undisturbed to rise and become fluffy!
What’s the Best Way to Brown My Beef for the Stew?
Browning the beef is essential for great flavor! Make sure your pan is hot enough before adding the beef to get a nice sear. Here are some tips:
- Don’t overcrowd the pan; work in batches if necessary. Crowding will cause steaming instead of browning.
- Let the beef sit for a few moments on each side without moving it. That helps develop a deep, rich crust.
- Remove the beef once it’s browned, and keep the fond (the brown bits) in the pot for added flavor when you start the stew.
With these handy tips and insights, your beef stew with dumplings will shine on your dinner table! Enjoy cooking!
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme sprigs
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
For the Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup whole milk
How Much Time Will You Need?
This hearty dish takes about 30 minutes to prepare and around 2 to 2.5 hours to cook. Plan for about 1.5 to 2 hours for the stew to simmer until the beef is tender, plus 30 minutes for the dumplings and vegetables. In total, you will need around 3 hours, but most of that time is just letting it simmer while you relax!
Step-by-Step Instructions:
1. Prepare the Beef Stew:
Start by heating vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown the beef in batches until all sides are nicely seared. Remove the beef and set it aside. In the same pot, add the sliced onion and cook for about 5-7 minutes, until softened and starting to brown. Add the minced garlic and cook for another minute until fragrant. Sprinkle 2 tablespoons of flour over the onions and garlic, stirring well to coat. Cook for 2 minutes to get rid of the raw flour taste, then gradually add the beef broth and water, stirring constantly to avoid lumps. Return the browned beef to the pot and stir in Worcestershire sauce and thyme. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours until the beef is tender.
2. Add Vegetables:
After the beef has simmered, add the chunks of carrots and potatoes to the stew. Continue simmering, covered, for another 30 minutes, or until the vegetables are tender. Be sure to taste everything and adjust the salt and pepper to your liking!
3. Make the Dumplings:
In a medium bowl, whisk together the flour, baking powder, salt, and chopped parsley. Add the cold butter pieces and use your fingers or a pastry cutter to blend everything together until it looks like coarse crumbs. Pour in the milk and stir just until combined. The dough should feel soft but not too wet.
4. Cook the Dumplings:
Using a spoon, drop large spoonfuls of the dumpling batter gently onto the simmering stew—aim for about 6-8 dumplings. Cover the pot tightly and let the dumplings steam over low heat for about 15-20 minutes until they puff up and are cooked through. Try not to lift the lid during this time, as it can let out the steam needed for fluffy dumplings!
5. Serve:
Once the dumplings are done, ladle the steaming beef stew, including the vegetables and dumplings, into bowls. Spoon some of the savory broth over it, and if you like, garnish with additional fresh thyme or parsley for a bit of color. Enjoy this warm, comforting meal!
Now you’re all set to enjoy a delicious Beef Stew with fluffy dumplings! Perfect for family gatherings or a cozy night in.
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but ensure it is completely thawed before cooking for even browning. Thaw it in the refrigerator overnight, or if you’re short on time, place it in a sealed plastic bag and submerge it in cold water until defrosted.
What If I Don’t Have Fresh Herbs?
No worries! If you don’t have fresh thyme, dried thyme works well too. Just use about one third of the amount since dried herbs are more concentrated in flavor. Alternatively, you can try using Italian seasoning for a different twist.
Can I Make This Recipe in a Slow Cooker?
Absolutely! You can brown the beef and sauté the onions and garlic on the stovetop first for added flavor. Then, transfer everything to a slow cooker, including the broth, vegetables, and seasonings. Cook on low for 6-8 hours or high for about 4 hours. Add the dumplings towards the end, cooking for about 30 minutes on high with the lid on.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a little broth or water if the stew appears too thick. The dumplings may soften, but they will still be delicious!
