Nothing says winter like a stew! This Beef Stew And Dumplings is slow cooked so it is tender and flavoursome. A deliciously hearty dish!

On a cold day, it’s hard to beat a meat-and-potatoes meal, and this Beef Stew And Dumplings is such a great spin on that classic combination. The beef marinate with the beef juice and vegetables to create an aromatic, delicious broth you’ll be craving as it cooks. I’m even make the recipe as simple as possible.

Now let’s rug up and dig in!

TO MAKE THIS BEEF STEW AND DUMPLINGS, YOU WILL NEED

Beef: I took the shortcut and got pre-diced beef. Lazy cooking for the win!

Vegetables: Pick firm onions, garlic with tight skins, and vibrant leeks. For carrots and potatoes, choose ones without soft spots or sprouting.

Red Wine: Opt for a red wine you enjoy drinking. It doesn’t have to be expensive, but good flavor matters.

Herbs: Fresh or dried herbs work. If using dried, make sure they’re not too old for optimal flavor.

Celeriac: If you’re trying celeriac, ensure it’s firm with no soft spots.

Butter: Unsalted butter is a versatile choice for both savory and sweet recipes.

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE THE BEST BEEF STEW AND DUMPLINGS?

Brown the meat in a pan, adding the aromatics, onions, garlic, and tomato paste.

Transfer the above ingredients to a slow cooker and add the beef stock and red wine.

Add the chopped vegetables to the top and sides, and cook on low for 7-9 hours.

Add the dumplings and cover for 30 minutes, then uncover and simmer for another 10 minutes.

Serve and enjoy your freshly made Beef Stew And Dumplings.

RECIPE NOTES AND HELPFUL TIPS:

Choose the Right Beef: Opt for well-marbled stewing beef, or pre-diced beef for convenience. Browning the beef enhances the depth of flavor in the stew.

Savor the Aromatics: Take your time with the onions and garlic. Let them sauté to develop their rich flavors before moving on to the next step.

Mastering the Roux: Stirring the flour well ensures a smooth roux, which acts as a thickening agent for the stew.

Balancing Flavors: Gradually adding beef stock and red wine allows for better flavor integration. Taste and adjust the seasoning before transferring to the slow cooker.

Root Vegetable Harmony: Dice root vegetables uniformly to ensure even cooking. Celeriac adds a unique flavor, but feel free to experiment with other root veggies.

Patience with the Slow Cooker: Cooking on low for 7-9 hours allows the beef to tenderize and the flavors to meld. Adjust the cooking time based on the desired softness of the beef and potatoes.

Dumpling Dough Consistency: Chill the butter before grating for the dumplings. Adding cold water gradually to the flour mixture ensures the dough reaches the right consistency.

Leek Addition Timing: Introduce leeks towards the end to maintain their texture and prevent overcooking.

NUTRITIONAL INFORMATION:

Yield: 4 | Estimate the nutritional information for each serving:

FREQUENTLY ASKED QUESTIONS (FQAs):

1. Can I use a different cut of beef?

Stewing cuts like chuck or brisket work well. Ensure the meat is well-marbled for added richness.

2. What if I don’t have red wine?

Beef broth or even a dark beer can be substituted for red wine, providing depth of flavor.

3. Can I make the stew without dumplings?

Absolutely! The stew itself is delicious on its own, but dumplings add a delightful twist.

4. How do I know when the dumplings are cooked?

They should be firm to the touch and slightly browned on top. The toothpick test works – if it comes out clean, they’re ready.

5. Can I make the dumplings ahead of time?

It’s best to prepare the dumpling dough just before placing them on the stew for optimal freshness.

6. How can I adjust the thickness of the stew?

If the stew is too thin, create a slurry of flour and water, and add it gradually while stirring until the desired thickness is achieved.

7. Can I freeze the Beef Stew And Dumplings?

While the stew freezes well, the texture of the dumplings may change. Consider making fresh dumplings when reheating.

8. What can I serve with Beef Stew And Dumplings?

Crusty bread, mashed potatoes, or a simple green salad make excellent accompaniments to this hearty dish.

Let’s Make This Hearty Beef Stew And Dumplings!

And there you have it – this easy, hearty Beef Stew And Dumplings is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Hearty Beef Stew And Dumplings

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Serves: 4 Prep Time: 10 Mins Cooking Time: 8 Hours

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

4gg beef, dice
1 onion
handful garlic cloves
2 beef stock cubes
300 ml red wine
2 tbsp plain flour
1 tsp Herb mix
2 bay leaves
1 tbsp tomato purée
1 leek
2 carrots
3 potatoes
1 celeriac - Also known as celery root. Isn't vital to the recipe, I just like it
1 stick of butter
Salt & Pepper
Baking powder

Instructions

Step 1: Heat some olive oil in a frying pan. Add the diced beef to the pan gradually. Fry on all sides until well browned.

Step 2: Dice the onions and garlic. Add to the frying pan and fry for five minutes.

Step 3: Add 2 tbsp of plain flour to the pan. Stir well.

Step 4: Add 300ml of beef stock then 300ml of red wine to the pan gradually, stirring constantly.

Step 5: Add 1 tbsp on tomato purée to the pan. Salt and pepper to taste. Mix well. Bring to the boil then transfer to the slow cooker.

Step 6: Dice up your root vegetables and potatoes.

I diced the celeriac and thinly sliced the potatoes.

Step 7: Add the bay leaves and veggies to the slow cooker and stir well.

Step 8: Cook on low for 7-9 hours, this will depend on the softness of the beef and the potatoes.

Step 9: After 7 hours, slice up the carrots and add to the cooker. Switch to high and cook for 30-45 minutes.

Step 10: While the carrots are cooking, take the butter out of the freezer. Should be nice and solid. Grate the butter into a bowl until you have 75g of grated butter.

Step 11: Add 150g of plain flour and 2tsp of baking powder. If you can get self raising flour, just use 150g of that.

Step 12: Add cold water gradually, mixing all the time, until it forms a soft dough. If it turns sticky, add more flour.

Put in the fridge for a little bit, just to chill.

Step 13: Slice up the leeks and add to the slow cooker once the carrots have cooker for their 30-45 minutes.

Step 14: Place the balls on the top of the stew, leaving space between them. Put the lid on and cook on high for 45 minutes.

Step 15: Serve and enjoy!