Beef Stew with Dumplings

How to Make Beef Stew with Dumplings

1. 1

   Step 1: Season, dredge and brown the beef

   Toss the beef cubes with salt, pepper and the 1/3 cup flour to lightly coat. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the beef in batches until well seared on all sides, 3–4 minutes per side; transfer browned beef to a plate.

   For this step

   • 2 1/2 lbBeef chuck, cut into 1-inch cubes
   • 2 tspSalt
   • 1 tspFreshly ground black pepper
   • 1/3 cupAll-purpose flour (for dredging)
   • 2 tbspVegetable oil
   
2. 2

   Step 2: Sauté the aromatics and vegetables

   Reduce heat to medium and add the chopped onion and sliced carrots to the pot; cook, stirring, until the onion softens and begins to color, about 5–7 minutes. Scrape up browned bits from the bottom of the pot to incorporate flavor.

   For this step

   • 1 largeYellow onion, chopped
   • 3 mediumCarrots, peeled and sliced
   
3. 3

   Step 3: Add liquid and simmer until beef is tender

   Return the beef and any accumulated juices to the pot, pour in the beef broth and add the potatoes. Bring to a gentle boil, reduce heat to low, cover and simmer until beef is fork-tender and potatoes are nearly done, about 60 minutes. Taste and adjust seasoning with additional salt and pepper as needed.

   For this step

   • 4 cupsBeef broth
   • 2 mediumPotatoes, peeled and cut into 1-inch pieces
   
4. 4

   Step 4: Prepare dumpling batter and drop onto stew

   While the stew simmers, mix the dumpling batter: combine 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, cut in 2 tablespoons cold butter until crumbly, then stir in 3/4 cup milk to make a soft drop batter. Once the stew is simmering and the beef is tender, use two spoons to drop generous tablespoon-sized mounds of batter onto the surface of the stew.

   For this step

   • 1 batchDumpling batter (1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 2 tbsp cold butter, 3/4 cup milk) — mix into a soft drop batter
5. 5

   Step 5: Cook dumplings and finish the stew

   Cover the pot and simmer gently (do not lift the lid during the first 10 minutes) until dumplings are puffed and cooked through, about 12–15 minutes. If the stew is too thin, remove the lid for the last few minutes to reduce and thicken slightly.
   
6. 6

   Step 6: Adjust seasoning and serve

   Stir gently to settle the dumplings into the stew, check seasoning, and remove bay leaves if used. Serve hot in bowls so each portion gets tender beef, vegetables and a fluffy dumpling.
   

1. Toss the beef cubes with salt, pepper and the 1/3 cup flour to lightly coat. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the beef in batches until well seared on all sides, 3–4 minutes per side; transfer browned beef to a plate.
2. Reduce heat to medium and add the chopped onion and sliced carrots to the pot; cook, stirring, until the onion softens and begins to color, about 5–7 minutes. Scrape up browned bits from the bottom of the pot to incorporate flavor.
3. Return the beef and any accumulated juices to the pot, pour in the beef broth and add the potatoes. Bring to a gentle boil, reduce heat to low, cover and simmer until beef is fork-tender and potatoes are nearly done, about 60 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
4. While the stew simmers, mix the dumpling batter: combine 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, cut in 2 tablespoons cold butter until crumbly, then stir in 3/4 cup milk to make a soft drop batter. Once the stew is simmering and the beef is tender, use two spoons to drop generous tablespoon-sized mounds of batter onto the surface of the stew.
5. Cover the pot and simmer gently (do not lift the lid during the first 10 minutes) until dumplings are puffed and cooked through, about 12–15 minutes. If the stew is too thin, remove the lid for the last few minutes to reduce and thicken slightly.
6. Stir gently to settle the dumplings into the stew, check seasoning, and remove bay leaves if used. Serve hot in bowls so each portion gets tender beef, vegetables and a fluffy dumpling.