What is a Dutch Oven?

A Dutch oven refers to a heavy large pot with a cover. They are perfect for making all kinds of soups and stews, and I even make homemade bread in mine!

What is a beef chuck roast and where can I find it?

Chuck roast comes from the beef shoulder and is a thick, dense cut that has a rich beef flavor. It needs to be cooked for long periods of time in liquid, making it perfect for recipes like beef stew and pot roast. You can find it in the meat section of your supermarket, either as a full roast or already cut into chunks (this is usually labeled as stew meat).

Can this recipe be made ahead?

You can make the whole thing ahead except for the dumplings - do those right before you are planning to serve it up. Beef stews of all kinds are one of those recipes that get even MORE flavorful the next day!

Have a question that I didn't cover?

Pop it in the comments section below and I will answer pronto!

Beef Dumpling Stew

This one pot recipe for beef dumpling stew pairs tender beef and veggies with tender dumplings for the perfect comfort food supper.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6 1x
Category: Dinner
Method: Oven, Stovetop
Cuisine: American

Ingredients

Scale

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!)

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Instructions

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!

Measuring Spoons

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Notes

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.

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