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Savory Beef Stew with Fluffy Dumplings for Comfort

Beef Stew with Dumplings made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 lbs beef chuck cut into 1-inch cubes
  • 1 tablespoon oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 2 potatoes cubed
  • 4 cups beef broth
  • 1 cup frozen peas
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh parsley chopped (for garnish)
  • 1 cup milk

Instructions

  • Heat oil in a large pot over medium-high heat.
  • Add the beef and brown on all sides, about 5-7 minutes.
  • Remove the beef and set aside; add the onions and garlic to the pot.
  • Stir in carrots and potatoes; cook for another 5 minutes.
  • Return the beef to the pot, then add the beef broth, Worcestershire sauce, thyme, salt, and pepper.
  • Bring the stew to a boil, then reduce heat and let simmer for 1.5-2 hours until beef is tender.
  • Prepare the dumplings by mixing flour, baking powder, salt, and parsley in a bowl.
  • Add milk and stir until just combined; do not overmix.
  • Drop spoonfuls of the dumpling mixture over the simmering stew.
  • Cover the pot and cook for an additional 15-20 minutes without lifting the lid.
  • Check that the dumplings are cooked through—insert a toothpick to see if it comes out clean.
  • Serve hot, garnished with fresh parsley.