Beef Stew & Dumplings
A hearty and comforting beef stew paired with pillowy dumplings, perfect for busy weeknights and saving leftover flavors for the next day.
Ingredients
For the stew
- 2 pounds beef stew meat, cut into chunks I go for chuck roast trimmed of excess fat.
- 4 pieces carrots, sliced Thick coins preferred; baby carrots are fine if you're in a hurry.
- 3 pieces potatoes, diced Yukon Gold for firmness; russets for a silkier texture.
- 1 piece onion, chopped Yellow onion is my default.
- 3 cloves garlic, minced Never skimp on garlic for flavor.
- 4 cups beef broth Use low-sodium if planning to adjust seasoning.
- 1 tablespoon Worcestershire sauce Provides depth and umami.
- 1 teaspoon dried thyme Or 1 tablespoon fresh if available.
- to taste salt and pepper Add sparingly at first; slow cooking concentrates flavors.
For the dumplings
- 2 cups all-purpose flour Measure carefully; too much makes dense dumplings.
- 1 tablespoon baking powder The lift agent for dumplings.
- 1/2 teaspoon salt For balance.
- 1 cup milk Whole milk gives the richest dumplings; 2% works fine.
- 1/4 cup melted butter Keeps dumplings tender.
Instructions
Preparation
- Pat your beef chunks with a paper towel to remove moisture.
- Chop vegetables into similar-sized pieces.
- Toss beef, carrots, potatoes, onion, garlic, broth, Worcestershire sauce, thyme, salt, and pepper into the slow cooker.
Optional Browning
- If desired, sear the beef in a hot skillet with a little oil for 10-15 minutes.
Cooking
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- Check liquid level; add broth if it looks too thin.
Dumpling Preparation
- Mix flour, baking powder, and salt in a bowl.
- Stir in milk and melted butter until just combined, avoiding overmixing.
Finishing the Stew
- In the last 30 minutes of cooking, drop spoonfuls of dumpling batter on top of the stew.
- Cover and cook until dumplings are cooked through.
Serving
- Let stew rest for a few minutes and taste to adjust seasoning before serving.
Notes
Serve with a crisp green salad or crusty bread. Leftovers taste even better the next day.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 4gSugar: 5g
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