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
For the best flavor, make sure to sear the beef cubes well to develop a rich, caramelized surface. When making dumplings, be careful not to overmix the dough to keep them light and fluffy. If you prefer a thicker stew, you can mix a tablespoon of flour with water and stir it into the stew before adding the dumplings.
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