Chuck Wagon Stew with Cornmeal Dumplings
Warm up your table with the hearty, rustic charm of Chuck Wagon Stew with Cornmeal Dumplings. This one-pot classic combines tender chunks of beef simmered in a rich broth brimming with potatoes, carrots, celery, and savory seasonings like paprika and thyme. The crowning touch? Fluffy, golden cornmeal dumplings that steam to perfection right atop the stew, soaking up every ounce of flavor. Perfect for a cozy family dinner, this recipe is a satisfying blend of homestyle comfort and pioneer spirit. Ready in just over two hours, it’s the ultimate stick-to-your-ribs meal for chilly nights. Keywords: chuck wagon stew, hearty beef stew, cornmeal dumplings, comfort food recipes, one-pot dinners.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 14-ounce can diced tomatoes, with juice
- 3 medium Russet potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for dumplings)
- 0.75 cup milk
- 2 tablespoons unsalted butter, melted
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Pat the beef chuck cubes dry with paper towels and season with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook for 5 minutes or until softened. Add the minced garlic and cook for 1 additional minute.
Return the seared beef to the pot. Pour in the beef broth and diced tomatoes with their juice. Stir to combine.
Add the cubed potatoes, sliced carrots, sliced celery, Worcestershire sauce, paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 hours or until the beef is tender.
While the stew simmers, prepare the cornmeal dumplings. In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and 0.5 teaspoon salt.
Stir in the milk and melted butter until a sticky dough forms.
Once the stew has simmered for 1.5 hours, taste and adjust seasoning if necessary.
Drop spoonfuls of the dumpling dough onto the surface of the stew, ensuring there is space between the dumplings for them to expand.
Cover the pot with a lid and allow the dumplings to steam over low heat for 15-18 minutes, or until they are puffed up and cooked through.
Serve the stew hot, making sure each bowl gets a generous portion of dumplings. Enjoy!
Nutrition Facts
Calories |
4893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.4 g | 320% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 11083 mg | 482% | |
| Total Carbohydrate | 453.8 g | 165% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 44.1 g | ||
| Protein | 236.2 g | 472% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 813 mg | 63% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 9391 mg | 200% | |
*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.
