Imagine a pot bubbling away, filling your kitchen with the rich, savory aroma of beef stew melding with tender dumplings.
There’s something incredibly comforting about this hearty dish—it’s both simple to make and utterly satisfying.
As the beef and vegetables simmer slowly, they transform into a velvety, flavorful stew, while the dumplings rise to fluffy perfection.
Let’s bring this cozy British classic to life and enjoy its warmth together.
Kitchen Tools Required
- 1 Dutch oven
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Chopping board
- 1 Chef’s knife
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 4 carrots, sliced
- 3 potatoes, peeled and diced
- 1 cup frozen peas
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, cold and diced
- 3/4 cup milk
Cook & Prep Time
To efficiently manage your time while making Beef Stew and Dumplings, you can follow this timeline:
- Reading and Preparation:
- Allocate 10 minutes to read through the recipe thoroughly, gather all ingredients, and set up your equipment.
- Initial Prep Work (30 minutes):
- 0-10 minutes: Chop the onion and mince the garlic.
- 10-20 minutes: Peel and dice the potatoes and slice the carrots.
- 20-30 minutes: Cut the beef chuck into 1-inch cubes, if not already prepped.
- Cooking (2 hours 30 minutes):
- 0-10 minutes: Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.
- 10-40 minutes: Season beef cubes with salt and pepper, brown them in batches, and set aside. Add the remaining oil, sauté onions and garlic until softened, stir in tomato paste, return beef to the pot, add beef broth and thyme, bring to a boil.
- 40-100 minutes: Reduce heat and simmer for 1 hour.
- 100-130 minutes: Add carrots and potatoes to the pot and simmer for another 30 minutes.
- 130-140 minutes: Prepare the dumpling dough by mixing flour, baking powder, and salt in a bowl, cutting in butter, and stirring in milk.
- 140-160 minutes: Drop spoonfuls of dough onto the simmering stew, cover the pot and cook for 20 minutes.
- 160-165 minutes: Add peas and cook for 5 more minutes.
- Resting (10 minutes):
- 165-175 minutes: Let the stew rest for 10 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.
Season beef cubes with salt and pepper and brown them in batches.
Remove beef and set aside, then add the remaining oil to the pot.
Sauté onions and garlic until softened.
Stir in tomato paste and cook for 1 minute.
Return beef to the pot and add beef broth and thyme.
Bring to a boil, then reduce heat and simmer for 1 hour.
Add carrots and potatoes to the pot and simmer for 30 minutes.
For dumplings, mix flour, baking powder, and salt in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in milk until dough forms.
Drop spoonfuls of dough onto the simmering stew.
Cover the pot and cook for 20 minutes.
Add peas and cook for 5 more minutes.
Let stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the rich stew juices.
- Mashed Potatoes: Pair with creamy mashed potatoes for an extra comforting meal.
- Green Salad: Balance the heartiness with a fresh green salad for a touch of crunch and freshness.
- Roasted Vegetables: Complement the stew with a side of roasted seasonal vegetables for added texture.
- Pickles: Offer a side of pickles for a contrasting tangy flavor to offset the stew’s richness.
Storage
Store leftover beef stew and dumplings in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave for best results.
Freezing
Freeze beef stew without dumplings in airtight containers.
Leave space for expansion.
Thaw in the refrigerator before reheating.
Prepare and add fresh dumplings when reheating for ideal texture and flavor.
Reheating
To reheat beef stew and dumplings, gently warm it on the stove over low heat.
Stir occasionally.
Add a splash of broth if needed to maintain moisture and prevent sticking.
Final Thoughts
Beef stew and dumplings is a classic British comfort dish that’s perfect for a cozy meal.
The key to a flavorful stew lies in properly browning the beef cubes to create a rich, caramelized surface.
To guarantee light and fluffy dumplings, avoid overmixing the dough.
If you prefer a thicker consistency, you can thicken the stew by mixing a tablespoon of flour with water and stirring it in before adding the dumplings.
Letting the stew rest for 10 minutes before serving allows the flavors to meld beautifully.
Enjoy this hearty dish with family and friends for a satisfying dining experience.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Beef Chuck?
You can substitute beef chuck with lamb shoulder or pork shoulder, keeping the 1-inch cubes. Adjust cooking time as needed; lamb may need slightly less, while pork usually aligns with beef. Ascertain the meat is well-seared.
What Can I Substitute for Peas if I Don’t Have Any?
You can substitute peas with 1 cup of diced green beans or 1 cup of chopped kale. Make certain they’re added during the last 5 minutes of cooking to maintain their texture and color in the stew.
How Do I Adjust the Recipe for a Slow Cooker?
To adjust for a slow cooker, brown beef, sauté onions and garlic separately, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4 hours. Add dumplings in the last hour.
Are There Any Vegetarian Alternatives for This Recipe?
You can substitute beef with 2 pounds of mushrooms or tofu. Use vegetable broth instead of beef broth. Add 1 teaspoon smoked paprika for depth. Follow the same instructions, ensuring proper vegetable preparation and seasoning adjustments.
How Can I Make the Stew Spicier?
To spice up your stew, add 1 teaspoon cayenne pepper or 1-2 chopped jalapeños when sautéing onions and garlic. You can also mix in 1 tablespoon hot sauce before simmering to enhance the heat.
Beef Stew and Dumplings
Equipment
- 1 Dutch oven or large pot
- 1 Mixing bowl
- 1 Wooden spoon
- 1 chopping board
- 1 Chef's knife
Ingredients
- 2 pound beef chuck cut into 1-inch cubes
- 3 tablespoon vegetable oil
- 1 large onion chopped
- 3 clove garlic minced
- 4 cup beef broth
- 2 tablespoon tomato paste
- 1 teaspoon dried thyme
- 4 carrots sliced
- 3 potatoes peeled and diced
- 1 cup frozen peas
- Salt and pepper to taste
- 2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter cold and diced
- 3/4 cup milk
Instructions
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.
- Season beef cubes with salt and pepper and brown them in batches.
- Remove beef and set aside, then add the remaining oil to the pot.
- Sauté onions and garlic until softened.
- Stir in tomato paste and cook for 1 minute.
- Return beef to the pot and add beef broth and thyme.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Add carrots and potatoes to the pot and simmer for 30 minutes.
- For dumplings, mix flour, baking powder, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in milk until dough forms.
- Drop spoonfuls of dough onto the simmering stew.
- Cover the pot and cook for 20 minutes.
- Add peas and cook for 5 more minutes.
- Let stew rest for 10 minutes before serving.
Notes
