Hearty Beef Stew with Fluffy Dumplings
Ingredients:
For the Beef Stew:
2 lbs beef stew meat (chuck or brisket), cut into 1-inch chunks
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
3 large carrots, peeled and sliced
3 medium potatoes, peeled and diced
1 cup frozen peas
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp all-purpose flour (optional for thickening)
For the Dumplings:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tbsp butter, softened
½ cup milk
1 tbsp fresh parsley, chopped (optional)
For Garnish:
Fresh parsley, chopped
Instructions:
Prepare the Beef Stew:
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Brown the beef chunks in batches, seasoning with salt and pepper as they cook. Remove the beef and set aside.
In the same pot, sauté onion and garlic until softened, about 5 minutes.
Sprinkle flour over the onions and garlic, stirring to make a roux (optional for thickening).
Gradually add beef broth and water, stirring constantly to prevent lumps.
Return the beef to the pot, then add carrots, potatoes, thyme, and rosemary.
Bring to a simmer, cover, and cook for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through. Add frozen peas in the last 5 minutes of cooking. Adjust seasoning with salt and pepper.
Make the Dumplings:
In a mixing bowl, combine flour, baking powder, and salt.
Add softened butter and mix until the mixture resembles coarse crumbs.
Stir in milk until a soft dough forms.
Drop spoonfuls of the dough over the simmering stew, covering the surface with dumplings.
Cover the pot and let the dumplings steam for 15–20 minutes until fluffy and golden.
Serve the Stew:
Spoon the stew into bowls, ensuring each has plenty of beef, vegetables, and dumplings.
Garnish with fresh parsley for a burst of color and extra flavor.