Imagine the aroma of hearty beef stew mingling with the comforting scent of freshly cooked dumplings wafting through your kitchen.
There’s something truly special about this classic British dish that feels like a warm embrace on a chilly day.
Simple yet satisfying, it’s an easy-to-make favorite that promises a cozy dining experience.
Watch as humble ingredients transform into a flavorful masterpiece simmering gently on the stove. Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 mixing bowl
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 3 large carrots, sliced
- 2 large potatoes, cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 3/4 cup milk
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Stew and Dumplings recipe, follow this timeline:
- Reading and Planning (10 minutes):
- Begin by reading through the entire recipe and gather all necessary ingredients and equipment. This will help you understand the process and guarantee you have everything on hand.
- Prep Work (30 minutes):
- 0:00 – 5:00: Heat the olive oil in the large pot over medium heat.
- 5:00 – 15:00: While the oil is heating, cube the beef stew meat.
- 15:00 – 20:00: Brown the beef on all sides in the pot, then remove and set aside.
- 20:00 – 25:00: Chop the onion and mince the garlic.
- 25:00 – 30:00: Add the onions and garlic to the pot and sauté until the onions are translucent.
- Simmering the Stew (1.5 hours):
- 30:00 – 35:00: Return the beef to the pot, pour in the beef broth, add sliced carrots, cubed potatoes, bay leaves, thyme, salt, and pepper.
- 35:00 – 40:00: Bring the mixture to a boil.
- 40:00 – 2:10: Reduce heat and let it simmer for 1.5 hours. During this time, occasionally stir the stew to prevent sticking and guarantee even cooking.
- Preparing Dumplings (15 minutes):
- 2:10 – 2:20: In a mixing bowl, combine flour, baking powder, and salt.
- 2:20 – 2:25: Cut in softened butter until the mixture resembles coarse crumbs.
- 2:25 – 2:30: Stir in milk to form a soft dough.
- Cooking Dumplings (30 minutes):
- 2:30 – 2:35: Drop spoonfuls of the dough into the simmering stew.
- 2:35 – 3:00: Cover and cook for an additional 30 minutes.
- Resting Time (10 minutes):
- 3:00 – 3:10: Remove the pot from heat and let the stew and dumplings rest for 10 minutes before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the beef stew meat and brown on all sides.
Remove the beef and set aside.
Add chopped onions and minced garlic to the pot; sauté until onions are translucent.
Return beef to the pot and pour in the beef broth.
Add carrots, potatoes, bay leaves, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 1.5 hours.
Meanwhile, in a mixing bowl, combine flour, baking powder, and salt.
Cut in the softened butter until mixture resembles coarse crumbs.
Stir in milk to form a soft dough.
Drop spoonfuls of the dough into the simmering stew.
Cover and cook for an additional 30 minutes.
Remove from heat and let rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with crusty bread to soak up the rich stew broth.
- Green Salad: A fresh green salad adds a crisp contrast to the hearty stew.
- Roasted Vegetables: Pair with roasted vegetables for extra flavor and nutrition.
- Mashed Potatoes: Serve over mashed potatoes for an extra comforting meal.
- Pickles: Add a side of pickles for a tangy contrast to the rich flavors.
Storage
Store leftover stew and dumplings in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding broth if needed.
Freezing
To freeze stew and dumplings, let the dish cool completely.
Transfer to airtight containers and freeze.
Consume within 3 months.
Thaw in the fridge before reheating on the stove.
Reheating
To reheat stew and dumplings, gently warm on the stovetop over low heat.
Stir occasionally.
Add a splash of broth or water if needed to maintain the desired consistency.
Final Thoughts
Stew and dumplings is a classic British dish that offers comfort and warmth.
The slow-cooked beef becomes tender and flavorful, while the dumplings add a delightful, fluffy texture.
To guarantee the best results, allow the stew to simmer gently, so the flavors meld beautifully.
The careful preparation of the dumplings is essential for achieving that light, airy consistency.
Whether for a cozy family dinner or a special gathering, this dish is sure to impress.
Enjoy the rich, hearty flavors and the satisfaction of a homemade meal.
Frequently Asked Questions
Can I Substitute Chicken for Beef in This Recipe?
Yes, you can substitute chicken for beef. Use 1 pound boneless chicken thighs, cubed. Sauté chicken until golden, then follow the recipe. Adjust cooking time to 1 hour for tender chicken. Confirm internal temperature reaches 165°F.
Are There Vegetarian Alternatives for the Beef Broth?
You can substitute vegetable broth for beef broth in equal amounts. Make sure it’s a robust, well-seasoned broth to maintain flavor depth. Consider adding umami-rich ingredients like soy sauce or mushrooms for enhanced taste.
How Can I Make the Stew Spicier?
To make the stew spicier, add 1 teaspoon cayenne pepper or 1 finely chopped jalapeño during the sautéing stage. For subtle heat, incorporate 1 tablespoon of chili paste while simmering. Adjust to taste, ensuring balanced flavors.
What Type of Potatoes Work Best in Stew?
Use waxy potatoes like Yukon Golds for stew. They retain their shape during long cooking times, ensuring a pleasing texture. Avoid starchy varieties like Russets, as they break down, thickening the stew and altering its consistency.
How Can I Make Gluten-Free Dumplings?
Use 1.5 cups gluten-free all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 2 tablespoons butter, and 3/4 cup milk. Mix until just combined. Drop dough into simmering stew, cover, cook for 30 minutes.
Stew and Dumplings
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 pound beef stew meat cubed
- 1 large onion chopped
- 2 clove garlic minced
- 4 cup beef broth
- 3 large carrot sliced
- 2 large potato cubed
- 2 bay leaf
- 1 teaspoon dried thyme
- salt to taste
- pepper to taste
- 2 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoon butter softened
- 3/4 cup milk
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the beef stew meat and brown on all sides.
- Remove the beef and set aside.
- Add chopped onions and minced garlic to the pot; sauté until onions are translucent.
- Return beef to the pot and pour in the beef broth.
- Add carrots, potatoes, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Meanwhile, in a mixing bowl, combine flour, baking powder, and salt.
- Cut in the softened butter until mixture resembles coarse crumbs.
- Stir in milk to form a soft dough.
- Drop spoonfuls of the dough into the simmering stew.
- Cover and cook for an additional 30 minutes.
- Remove from heat and let rest for 10 minutes before serving.
Notes
