This one pot recipe for beef dumpling stew pairs tender beef and veggies with tender dumplings for the perfect comfort food supper.
- 2 pounds beef chuck roast, cut into cubes
- 2 tablespoons olive oil
- 1 sweet onion, peeled and chopped
- 2 cups baby carrots
- 1 teaspoon dried thyme
- 2 1/3 cups flour
- ¼ cup tomato paste
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon baking powder
- 1 tablespoon butter
- 1 cup milk
- Chopped parsley for garnish (optional!)
- Preheat oven to 350.
- Put the olive oil in a heavy large Dutch oven over high heat. Add the beef in a single layer and sear on all sides. (You may need to do this in a couple of batches.) Scoop it out and set aside.
- Add the onion and carrots and stir for a couple of minutes. Add the thyme and 1/3 cup flour and stir again. Add the tomato paste and stir again.
- Pour in the broth, add the salt and pepper and the seared beef with any juices. Give it all a good stir, bring it to a simmer, cover the pot and pop it in the oven until the beef is tender, about 2 hours or so.
- When the beef is done, put the Dutch oven back on the stovetop and make the dumpling mixture by adding the rest of the flour, the baking powder, the butter and a pinch of salt to your food processor. Pulse a few times until the butter is mixed throughout the flour. Now add the milk and pulse a few more times until you have sticky dough.
- Bring the beef stew to a simmer and drop generous tablespoons of the dumpling dough into the stew. Cover the pot and simmer until the dumplings are double their size, about 10 minutes.
- Season the stew with salt and pepper as needed, scoop into soup bowls, garnish with parsley and serve!
Beef: We use beef chuck roast for this recipe – it is an affordable cut of beef that needs that long cooking time to become tender, but boy is it worth the wait! It is sometimes packaged under the label “Stew Beef” in your supermarket – this means it is already cut up! Or you can buy a whole chuck roast and cut it up yourself.