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Tasty Beef Stew And Dumplings

This Tasty Beef Stew and Dumplings is a soul-warming, slow-simmered classic featuring tender chunks of beef, hearty root vegetables, and fluffy herb dumplings that steam right on top of the stew. 
Calories:
Author: Sandra Myers

Ingredients

For the beef stew:

  • 2 tsp tomato paste
  • 2 qt beef stock
  • 2 lb chuck meat cut into 1½-inch cubes
  • 2 tbsp all-purpose flour
  • 1 large onion chopped
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp freshly ground black pepper
  • 2 tsp sea salt
  • 2 sprigs fresh thyme
  • 4 garlic cloves minced
  • 3 cups potatoes peeled and cut into 1-inch chunks
  • 4 –5 carrots peeled and sliced ½-inch thick

For the dumplings:

  • 1 cup all-purpose flour
  • ½ tsp sea salt
  • 2 tsp baking powder
  • ⅓ to ½ cup milk
  • 1 tbsp unsalted butter room temperature
  • Fresh parsley and chives optional, finely chopped for garnish

Instructions

  • Season beef with salt, pepper, garlic powder, and coat with flour. Sear in hot oil or butter until browned. Set aside.
  • Sauté onion until soft. Add carrots, potatoes, rosemary, salt, pepper, garlic, and tomato paste. Stir well.
  • Add beef back, pour in stock, bring to simmer. Add thyme, cover, cook on low for 2 hours.
  • Mix flour, baking powder, salt, herbs, butter, and milk into a sticky dough. Let rest.
  • Drop spoonfuls of dough into stew. Bake uncovered at 350°F or steam covered for 20 minutes.
  • Serve hot with parsley or chives.