Who Dat Stew Burgundy Beef with Cornmeal Thyme Dumplings
Warm, hearty, and utterly comforting, Who Dat Stew Burgundy Beef with Cornmeal Thyme Dumplings is the ultimate one-pot meal that brings rustic flavors to your table. Tender chunks of seared beef chuck are simmered low and slow in a rich, wine-infused broth with aromatic vegetables like carrots, celery, and onions. The stew is elevated with fresh thyme and bay leaves, creating layers of earthy, savory depth. But the real star? Fluffy, golden cornmeal thyme dumplings that soak up all the flavorful juices, adding a delightful texture and buttery finish. Perfect for cozy gatherings or a soul-soothing family dinner, this recipe is a true celebration of slow-cooked comfort food. Serve it piping hot with a sprinkle of fresh parsley for a stunning garnish—a bowl of pure bliss awaits.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 cups All-purpose flour
- 1 large Yellow onion, diced
- 3 medium Carrots, sliced into coins
- 2 medium Celery stalks, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 cups Dry red wine (e.g., Burgundy or Pinot Noir)
- 3 cups Beef broth
- 1 tablespoon Fresh thyme, chopped
- 2 Bay leaves
- 0.75 cups Cornmeal
- 1 tablespoon Baking powder
- 4 tablespoons Butter, cold and cubed
- 0.5 cups Whole milk
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Pat the beef cubes dry with paper towels. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss in 1/2 cup of flour until evenly coated.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches to avoid overcrowding, cooking until browned on all sides (about 4-5 minutes per batch). Remove the beef and set aside.
In the same pot, add the diced onion, carrot coins, and chopped celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pot by adding the red wine, scraping up browned bits from the bottom. Bring to a simmer and allow to cook for 5 minutes to reduce slightly.
Return the beef to the pot, and add the beef broth, chopped thyme, and bay leaves. Bring to a simmer, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
While the stew cooks, prepare the dumplings: In a medium bowl, combine the cornmeal, remaining 1 cup of flour, baking powder, 1/2 teaspoon of salt, and chopped thyme. Using your fingers or a pastry cutter, work in the cold, cubed butter until the mixture resembles coarse crumbs.
Pour in the milk and stir until the dough just comes together. Do not overmix.
Once the beef is tender, adjust the seasoning of the stew with additional salt and pepper to taste. Remove bay leaves.
Drop spoonfuls of the dumpling dough onto the surface of the stew. Cover the pot and simmer for 20 minutes, or until the dumplings are puffed and cooked through.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
4831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.9 g | 346% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 8331 mg | 362% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 25.2 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 498 mg | 38% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 5083 mg | 108% | |
*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.
