Discover the ultimate comfort food: how to make beef stew and dumplings that’ll warm your soul

Indulge in the warmth and comfort of a classic beef stew, complemented by fluffy and savory dumplings. This comprehensive guide will walk you through each step, ensuring a delectable and satisfying culinary experience.

Ingredients for the Beef Stew

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Ingredients for the Dumplings

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter

Instructions for the Beef Stew

1. Brown the Beef: Heat the olive oil in a large Dutch oven or pot over medium heat. Season the beef cubes with salt and pepper and brown them on all sides, about 5 minutes per side. Remove the beef from the pot and set aside.
2. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
3. Deglaze the Pot (Optional): If using red wine, pour it into the pot and let it simmer until reduced by half.
4. Add the Broth and Seasonings: Return the beef to the pot and add the beef broth, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Bring to a simmer.
5. Simmer the Stew: Reduce heat to low, cover, and simmer the stew for 1-2 hours, or until the beef is tender.

Instructions for the Dumplings

1. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the Wet Ingredients: In a separate bowl, whisk together the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
3. Drop the Dumplings: Drop the dumpling batter by rounded tablespoons onto the simmering stew. Reduce heat to low and cover.

Cooking the Dumplings

1. Simmer: Simmer the dumplings for 10-15 minutes, or until they are cooked through and fluffy. Do not lift the lid during cooking.
2. Serve: Once the dumplings are cooked, remove the pot from the heat and let it rest for 5 minutes before serving.

Seasoning and Flavoring Tips

• Use a good quality beef broth: The broth is the backbone of the stew, so opt for a rich and flavorful broth.
• Experiment with herbs: Add fresh herbs such as rosemary, oregano, or parsley to enhance the flavor of the stew.
• Add vegetables: Incorporate other vegetables such as potatoes, green beans, or peas into the stew for added nutrition and texture.
• Adjust the seasoning: Taste the stew and adjust the seasonings as needed.

Serving Suggestions

• Bread: Serve the beef stew and dumplings with crusty bread or rolls for dipping and soaking up the sauce.
• Salads: A fresh green salad or a simple tomato and onion salad complements the richness of the stew.
• Wine: Pair the stew with a robust red wine such as Cabernet Sauvignon or Merlot.

Tips for Perfect Dumplings

• Do not overmix the batter: Overmixing will result in tough dumplings.
• Let the batter rest: Allowing the batter to rest for a few minutes before dropping it onto the stew will help it rise.
• Do not lift the lid during cooking: Lifting the lid will release steam and prevent the dumplings from cooking evenly.

FAQs

• Can I use frozen beef for the stew? Yes, you can use frozen beef. Thaw it completely before browning.
• How can I thicken the stew? Add a cornstarch slurry (equal parts cornstarch and water) to the simmering stew and stir until thickened.
• Can I make the dumplings ahead of time? Yes, you can make the dumpling batter ahead of time and refrigerate it for up to 24 hours. Bring it to room temperature before cooking.
• How can I store leftovers? Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.
• Can I freeze the stew? Yes, you can freeze the stew for up to 3 months. Thaw it overnight in the refrigerator before reheating.