Dutch Beef Stew with Beer and Dumplings
Warm, hearty, and richly flavored, Dutch Beef Stew with Beer and Dumplings is the ultimate comfort food for chilly days. This slow-simmered stew features tender chunks of beef chuck, hearty vegetables like carrots and celery, and a flavorful broth infused with dark beer, fresh thyme, and a hint of tomato paste. The crowning glory? Fluffy, buttery dumplings made from scratch, gently cooked atop the stew for the perfect finishing touch. The beer adds a robust depth to the dish, beautifully complementing the melt-in-your-mouth texture of the beef and the satisfying richness of the gravy. Served hot and garnished with fresh parsley, this classic Dutch dish is perfect for cozy family dinners or entertaining guests with a taste of the Netherlands. Keywords: Dutch beef stew, beer stew, homemade dumplings, comfort food, Dutch recipes.
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Recipe Information
Ingredients
- 1.5 lbs Beef chuck, cubed
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Vegetable oil
- 1 large Onion, diced
- 2 Carrots, sliced
- 2 Celery stalks, sliced
- 3 cloves Garlic, minced
- 2 tbsp Tomato paste
- 12 oz Dark beer (e.g., a Belgian or Dutch ale)
- 2 cups Beef broth
- 1 Bay leaf
- 1 tsp Fresh thyme, chopped
- 2 tbsp Parsley, chopped (for garnish)
- 1.5 cups Self-raising flour
- 3 tbsp Butter, cubed
- 0.5 cup Milk
- 0.5 tsp Salt (for dumplings)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss them with 2 tablespoons of all-purpose flour until evenly coated.
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, about 4-5 minutes per batch. Transfer browned beef to a plate and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the carrots, celery, and garlic, and sauté for another 3 minutes.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Pour in the dark beer and stir to scrape up any browned bits from the bottom of the pot. Let the beer simmer for 2-3 minutes.
Return the beef to the pot along with the beef broth, bay leaf, and fresh thyme. Stir to combine.
Lower the heat and cover the pot. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors are well blended.
While the stew cooks, prepare the dumplings. In a medium bowl, combine self-raising flour and 0.5 teaspoon of salt. Rub in cubed butter with your fingers until the mixture resembles breadcrumbs. Gradually add milk, stirring with a spoon, until a soft dough forms.
After 1.5 hours of cooking, check the stew's consistency. If too thick, add a splash of beef broth or water. Adjust seasoning with additional salt and pepper if needed.
Using a spoon, drop small mounds of the dumpling dough onto the surface of the stew, leaving space between each one as they will expand.
Cover the pot and simmer for an additional 20-25 minutes, allowing the dumplings to cook through and become fluffy.
Remove the bay leaf and discard. Serve the stew hot, garnished with chopped parsley.
Nutrition Facts
Calories |
3470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 7492 mg | 326% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 28.4 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 500 mg | 38% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4145 mg | 88% | |
*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.
