Beef Stew with Herb Dumplings (Printable)
Tender beef and root vegetables slow-cooked, crowned with savory, fluffy herb dumplings.
# What You'll Need:
→ Beef Stew
01 - 2 pounds beef chuck, cut into 1-inch cubes
02 - 2 tablespoons vegetable oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 2 parsnips, peeled and cut into chunks
08 - 1 tablespoon tomato paste
09 - 3 tablespoons all-purpose flour
10 - 4 cups beef broth
11 - 1 cup dry red wine
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - Salt and freshly ground black pepper, to taste
→ Herb Dumplings
16 - 1 1/2 cups all-purpose flour
17 - 2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 1/4 cup cold unsalted butter, diced
20 - 2 tablespoons fresh parsley, chopped
21 - 1 tablespoon fresh chives, chopped
22 - 1 teaspoon fresh thyme leaves
23 - 3/4 cup milk
# How-To Steps:
01 - Preheat the oven to 325°F.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches. Transfer browned beef to a plate.
03 - Reduce heat to medium. Add diced onion, minced garlic, sliced carrots, celery, and parsnips to the pot. Sauté for 5 minutes until softened.
04 - Stir in tomato paste and cook for 1 minute. Sprinkle all-purpose flour over the vegetables, stir well, and cook for an additional minute.
05 - Gradually pour in beef broth and red wine, stirring constantly to deglaze the pot and prevent lumps. Return beef to the pot, add bay leaves, dried thyme, and dried rosemary, then stir to combine and bring to a simmer.
06 - Cover the pot and transfer it to the oven. Cook for 1.5 to 2 hours, or until the beef is tender.
07 - While stew cooks, combine flour, baking powder, and salt in a bowl. Rub in cold diced butter until mixture resembles coarse crumbs. Stir in chopped parsley, chives, and fresh thyme. Add milk and mix until a soft dough forms.
08 - Remove the stew from the oven and increase oven temperature to 375°F.
09 - Drop spoonfuls of dumpling dough onto the surface of the stew, forming about 12 dumplings.
10 - Cover and bake for 20 minutes. Then uncover and bake for an additional 10 minutes until dumplings are puffed and lightly golden.
11 - Remove bay leaves. Ladle the stew and dumplings into bowls and serve immediately while hot.
# Expert Advice:
01 -
- The beef becomes meltingly tender without any effort once the oven takes over.
- Those herb dumplings are secretly foolproof, and they puff up like little pillows of comfort.
- You can make the whole thing hours ahead and simply reheat it, which makes it perfect for when you actually want to enjoy your guests.
02 -
- Don't skip the browning step for the beef—it takes 10 minutes but creates a depth of flavor you cannot get any other way.
- The stew actually tastes better the next day after flavors have had time to meld, so don't hesitate to make it ahead.
- If your dumplings sink instead of floating, your stew liquid might be too hot when you add them; let it cool to a gentle simmer first.
03 -
- Pat the beef completely dry before browning; any moisture prevents proper browning and lets the meat steam instead.
- If your stew seems thin after braising, simmer it uncovered on the stovetop for 10 minutes to concentrate the sauce before adding dumplings.
- Make your dumpling dough no more than 30 minutes before you need it so the baking powder stays active and the dough stays light.