Chunky Stew and Dumplings
Warm up with a hearty bowl of Chunky Stew and Dumplings, the ultimate comfort food perfect for chilly evenings. This rich, slow-simmered stew features tender cubes of stewing beef, earthy russet potatoes, and a medley of vibrant vegetables like carrots, celery, and hearty peas, all infused with a savory broth seasoned with garlic, thyme, and bay leaves. But the crowning glory? Pillowy homemade dumplings made from scratch with butter and milk, dropped onto the simmering stew and cooked until irresistibly fluffy. Ready in just over two hours, this one-pot wonder balances classic flavors with satisfying textures, making it a family-favorite dinner option. Serve it steaming hot and garnish with fresh parsley for a cozy, satisfying meal that tastes like home. Perfect for meal prep, leftovers, and those craving a traditional, flavor-packed stew!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds stewing beef, cut into 1-inch cubes
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 large russet potatoes, peeled and cubed
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 5 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1.5 cups all-purpose flour (for dumplings)
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for dumplings)
- 2 tablespoons unsalted butter, cold and cubed
- 0.75 cup whole milk
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil.
Season the stewing beef with a generous pinch of salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle in 2 tablespoons of flour and stir well to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring to prevent lumps. Add the tomato paste, bay leaves, thyme, salt, and black pepper.
Return the seared beef to the pot, then add the cubed potatoes. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally, until the beef is tender and the flavors are well combined.
For the dumplings, whisk together 1.5 cups of flour, baking powder, and 0.5 teaspoon salt in a mixing bowl.
Cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until a sticky dough forms.
Uncover the stew and stir in the frozen peas. Remove the bay leaves.
Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot tightly and cook for 15 minutes without lifting the lid, until the dumplings are puffed up and cooked through.
Optional: Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 9921 mg | 431% | |
| Total Carbohydrate | 394.7 g | 144% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 45.5 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 772 mg | 59% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 8710 mg | 185% | |
*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.
