Rustic Homestyle Beef Stew with Carrots, Potatoes, and Fluffy Dumplings .
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
3 tbsp vegetable oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and chopped
4 medium potatoes, peeled and diced
3 tbsp tomato paste
1/4 cup all-purpose flour
6 cups beef broth
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste
1 tbsp Worcestershire sauce
For the Dumplings:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tbsp chopped fresh parsley
1/4 cup cold butter, cubed
2/3 cup milk
Directions:
Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, adding more oil as needed. Remove and set aside.
In the same pot, add the onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 more minute.
Stir in tomato paste and cook for 2 minutes. Sprinkle in 1/4 cup flour and stir to coat.
Gradually pour in the beef broth while stirring. Add beef back into the pot, along with carrots, potatoes, bay leaves, thyme, Worcestershire, salt, and pepper. Bring to a simmer.
Cover and cook on low for 1.5 to 2 hours, until beef is tender.
To Make the Dumplings:
6. In a bowl, whisk together flour, baking powder, salt, and parsley. Cut in the butter with a fork or pastry blender until crumbly. Stir in milk just until combined.
7. Drop spoonfuls of dough onto the simmering stew. Cover with a tight-fitting lid and simmer (don’t lift the lid) for 15–20 minutes, until dumplings are puffed and cooked through.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 475 kcal | Servings: 6 servings