Wintry Beef Vegetable Stew with Fluffy Herb Dumplings
Cozy up on chilly evenings with this hearty Wintry Beef Vegetable Stew with Fluffy Herb Dumplings, a soul-warming classic brimming with comforting flavors. Tender chunks of beef chuck are simmered to perfection alongside an array of seasonal vegetables—including carrots, celery, and russet potatoes—in a rich, savory broth infused with tomato paste, bay leaves, and fresh thyme. The crowning glory? Pillowy herb dumplings laced with parsley and chives, steamed right atop the simmering stew for a melt-in-your-mouth finish. Perfect for family dinners or gatherings, this one-pot masterpiece not only fills the kitchen with irresistible aromas but also delivers a satisfying meal that feels like a hug in every bite. Ready in just over two hours, it’s the ultimate recipe for cold-weather comfort food enthusiasts.
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Recipe Information
Ingredients
- 2 lbs Beef chuck, trimmed and cubed
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 3 Carrots, peeled and sliced into rounds
- 3 Celery stalks, sliced
- 2 Russet potatoes, peeled and diced
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 2 Bay leaves
- 1 tbsp Fresh thyme, minced
- 1.5 cups All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt (for dumplings)
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh chives, chopped
- 4 tbsp Unsalted butter, cubed and chilled
- 0.75 cup Whole milk
Instructions
Season the beef cubes with 1 tsp salt and 1 tsp black pepper.
Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tbsp olive oil. Sauté the diced onion until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until aromatic.
Add the carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1-2 minutes. Pour in the beef broth and scrape the bottom of the pot to deglaze.
Return the beef cubes to the pot along with any accumulated juices. Add the bay leaves and minced thyme. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 90 minutes, stirring occasionally.
While the stew simmers, prepare the herb dumplings. In a medium bowl, whisk together the flour, baking powder, and 0.5 tsp salt. Stir in the chopped parsley and chives.
Cut the chilled butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Stir in the milk until a soft dough forms, being careful not to overmix.
After 90 minutes of simmering, taste the stew and adjust the seasoning with salt and pepper if needed. Remove the bay leaves.
Drop spoonfuls of the dumpling dough (about 1-2 tbsp each) onto the surface of the simmering stew, leaving some space between each dumpling. Cover the pot and let the dumplings cook for 15 minutes, or until they are fluffy and cooked through.
Serve the stew hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1085 mg | 23% | |
*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.
