Ingredients
For the Beef Stew:
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2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 large onion, chopped
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3 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, chopped
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3 cups beef broth
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1 cup red wine (optional; substitute extra broth if preferred)
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2 tablespoons tomato paste
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2 teaspoons Worcestershire sauce
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2 teaspoons dried thyme (or 1 tablespoon fresh)
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2 bay leaves
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2 tablespoons all-purpose flour (for thickening)
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2 cups potatoes, peeled and cubed
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1 cup frozen peas (optional)
For the Dumplings:
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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2 tablespoons cold butter, cubed
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¾ cup milk
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1 tablespoon chopped fresh parsley (optional)
🧑🍳 Instructions
1. Brown the Beef:
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Pat beef dry and season with salt and pepper.
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Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
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Brown beef in batches (about 2–3 minutes per side). Remove and set aside.
2. Sauté Vegetables:
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In the same pot, add onion, carrots, celery, and garlic.
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Cook 4–5 minutes until softened.
3. Build the Base:
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Stir in tomato paste, flour, and Worcestershire sauce.
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Cook 1 minute, stirring constantly.
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Add beef broth and wine (if using), scraping up any browned bits from the bottom.
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Return beef to the pot, add thyme and bay leaves.
4. Simmer:
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Bring to a boil, then reduce heat to low.
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Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is tender.
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Add potatoes and cook another 20 minutes, until tender.
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Stir in peas if using.
5. Make the Dumplings:
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In a medium bowl, whisk flour, baking powder, and salt.
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Cut in cold butter until mixture resembles coarse crumbs.
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Stir in milk (and parsley, if using) just until combined — don’t overmix.
6. Add Dumplings to Stew:
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Drop spoonfuls of dough (about 2 tablespoons each) onto the simmering stew.
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Cover tightly with a lid and simmer 15–20 minutes, until dumplings are puffed and cooked through (do not lift the lid while cooking!).
7. Serve:
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Remove bay leaves.
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Ladle stew into bowls with dumplings on top and sprinkle with extra parsley if desired.
✅ Tips:
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For a deeper flavor, brown the tomato paste before adding the liquid.
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Don’t peek while dumplings cook — the steam is key to keeping them fluffy!
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Add a splash of balsamic vinegar or a pinch of sugar at the end to balance flavors.