Beef stew and dumplings are a classic and hearty comfort food that’s perfect for colder weather. Here’s a simple recipe for you:
Beef Stew Ingredients:
- 2 pounds stewing beef, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Dumplings Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
Instructions:
Beef Stew:
- In a large pot, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper, then brown the meat in batches. Remove and set aside.
- In the same pot, add a bit more oil if needed and sauté the onions until they’re softened and translucent. Add garlic and cook for another 1-2 minutes.
- Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
- Gradually add the beef broth, stirring constantly to avoid lumps. Add the red wine, tomato paste, thyme, rosemary, carrots, potatoes, and celery.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 2 hours or until the meat is tender. Season with salt and pepper to taste.
Dumplings:
- In a mixing bowl, whisk together the flour, baking powder, and salt for the dumplings.
- In a separate bowl, mix together the milk and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix; it’s okay if the batter is a bit lumpy.
- Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and let the dumplings cook for about 15-20 minutes or until they are cooked through.
Serve the beef stew and dumplings hot, and enjoy this comforting and satisfying meal!
