A Winter's Walk Beef and Carrot Stew with Herb Crusted Dumplings

Indulge in the cozy comfort of "A Winter's Walk Beef and Carrot Stew with Herb Crusted Dumplings," a hearty classic perfect for chilly evenings. This slow-simmered beef stew features tender, seared beef chuck, sweet carrots, and aromatic garlic and onion, all bathed in a rich broth enhanced with a splash of red wine for depth. The crowning glory is the herb-crusted dumplings, infused with fresh parsley and rosemary, baked to golden perfection atop the bubbling stew. With a mix of classic flavors and indulgent textures, this one-pot wonder is a soul-soothing meal that’s easy to serve family-style. Perfect for winter gatherings or a quiet evening after a brisk outdoor walk, this recipe combines simple techniques with rustic elegance.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 800 g Beef chuck, diced into 1-inch cubes
• 1 tsp Salt
• 1 tsp Black pepper, freshly ground
• 2 tbsp Olive oil
• 1 large Yellow onion, finely diced
• 3 Garlic cloves, minced
• 4 large Carrots, peeled and thickly sliced
• 2 stalks Celery stalks, diced
• 2 tbsp Tomato paste
• 1 L Beef stock
• 250 ml Red wine (optional)
• 2 Bay leaves
• 3 Fresh thyme sprigs
• 200 g All-purpose flour
• 2 tsp Baking powder
• 100 g Unsalted butter, cubed
• 2 tbsp Fresh parsley, finely chopped
• 1 tbsp Fresh rosemary, finely chopped
• 125 ml Milk

Directions

Step 1

Season the beef cubes generously with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding the pan, ensuring all sides are seared. Remove the beef and set aside.

Step 3

Reduce the heat to medium, and add the remaining tablespoon of olive oil. Sauté the onion, garlic, celery, and carrot until softened, about 5-7 minutes.

Step 4

Stir in the tomato paste, cooking for 2 minutes to develop a rich flavor.

Step 5

Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half (about 5 minutes).

Step 6

Return the seared beef to the pot along with the beef stock, bay leaves, and thyme sprigs. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 2 hours, stirring occasionally.

Step 7

While the stew is simmering, prepare the dumpling dough. In a large bowl, combine flour, baking powder, a pinch of salt, parsley, and rosemary. Rub the cubed butter into the flour mixture with your fingers until it resembles breadcrumbs.

Step 8

Slowly mix in the milk until a soft dough forms. Do not overmix. Cover and refrigerate until the stew is almost finished cooking.

Step 9

Preheat the oven to 190°C (375°F).

Step 10

After 2 hours, remove the lid from the stew and discard the bay leaves and thyme sprigs. Taste the stew and adjust seasoning if necessary.

Step 11

Shape the dumpling dough into small balls (about the size of a golf ball) and place them on top of the stew.

Step 12

Transfer the pot to the oven and bake uncovered for 20-25 minutes, or until the dumplings are golden brown and cooked through.

Step 13

Serve hot, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(3174.1g)

Amount per serving	% Daily Value*
Calories	4328.4

Total Fat 277.4g	0%
Saturated Fat 122.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 789.9mg	0%
Sodium 8016.1mg	0%
Total Carbohydrate 233.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 36.6g
Protein 197.9g	0%

Vitamin D 106.0IU	0%
Calcium 625.0mg	0%
Iron 36.2mg	0%
Potassium 5413.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 18.8%

Carbs: 22.1%