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This beef stew is warm and hearty, filled with tender chunks of meat and colorful veggies. The fluffy dumplings on top make it extra special!
Honestly, who doesn’t love a big bowl of cozy stew? It’s like a warm hug on a chilly day. Just grab a spoon and enjoy every bite!
I often make this stew on lazy weekends. It lets me relax while it simmers on the stove, filling my home with delicious smells. Perfect for sharing with family!
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Key Ingredients & Substitutions
Beef stew meat: For the best flavor, use chuck roast or brisket. Both are tender and flavorful when cooked low and slow. If you need a leaner option, sirloin works, but may not be as tender. I’ve found mixing different cuts can add depth to the stew.
Vegetables: The classic combination of carrots and onions adds sweetness. You can swap the carrots with parsnips or add potatoes for extra heartiness. If you want a pop of color and flavor, bell peppers can be a fun addition, too!
Diced tomatoes: Instead of herbed tomatoes, you could use plain diced ones and add your own Italian seasoning. If you prefer fresh, use two medium fresh tomatoes, diced. I like using fire-roasted tomatoes for a smokier taste.
Beef broth: Homemade beef broth will give the best taste, but store-bought works in a pinch. For a lighter option, chicken or vegetable broth is a good substitute. You can even use water combined with a beef bouillon cube!
What’s the Best Way to Brown the Beef?
Getting a nice brown on the beef is crucial for flavor. To sear it properly, make sure the oil is hot before adding the beef. If the pieces are too crowded, they’ll steam instead of brown. Here’s how to do it right:
- Heat the skillet over medium-high until hot.
- Add the oil and let it heat for a minute. Avoid using too much oil; just enough to coat the bottom.
- Add beef in batches to avoid overcrowding—this helps achieve that nice brown crust.
- Let it cook undisturbed for a few minutes before turning to allow an even sear.
How Do I Make Fluffy Dumplings?
Fluffy dumplings can make or break your beef stew! Here’s a simple way to ensure they come out perfect:
- Mix the dry ingredients first: flour, baking powder, and salt.
- Pour in the milk, but don’t overmix! A few lumps are just fine; this will keep them light.
- Drop spoonfuls of the dough onto the stew—avoid flattening them.
- Cover the slow cooker quickly. Steam is critical; don’t lift the lid until they’ve cooked through!
Hearty Beef Stew with Fluffy Dumplings
What You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 carrots, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes with herbs
- 1 cup frozen peas
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dumplings:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
For Garnish (Optional):
- 1/4 cup chopped fresh parsley
How Much Time Will You Need?
This cozy recipe takes about 20 minutes for prep and then 6-8 hours of slow cooking time. The dumplings only need about 30 minutes to cook, so you’ll have a warm and hearty meal ready by the end of the day!
Instructions:
Let’s get started! First, heat the vegetable oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides. This step is important for locking in that delicious flavor. Once it’s browned, transfer the meat to a slow cooker and set it aside.
In the same skillet, add the chopped onion and sliced carrots. Sauté them for about 5 minutes until the onion looks nice and translucent. Then, add the minced garlic and allow it to cook for another minute—oh, the aroma is going to be divine!
Now it’s time to bring everything together! Transfer those sautéed vegetables into the slow cooker with the beef. Pour in the beef broth, diced tomatoes, and Worcestershire sauce. Sprinkle in the dried thyme, salt, and black pepper. Give it a good stir to combine all those flavors!
Cover and let it cook on low for 6-8 hours, or until that beef is juicy and tender. The anticipation is building, isn’t it?
About 30 minutes before you’re ready to eat, let’s whip up those fluffy dumplings. In a medium bowl, combine the all-purpose flour, baking powder, and salt. Gradually stir in the milk until you have a soft dough. It shouldn’t be too sticky, just right for dropping spoonfuls into the stew.
Now, drop spoonfuls of the dumpling batter right on top of the hot stew in the slow cooker. Cover again and cook on high for an additional 30 minutes or until those dumplings become fluffy and cooked through.
In the last 10 minutes, toss in the frozen peas to add a splash of color and sweetness. Finally, once everything is ready, garnish your warm stew with some fresh chopped parsley, if you like. Ready to dig in? Serve it warm and enjoy every comforting bite!
Happy cooking, and enjoy making this delicious beef stew with dumplings!
Can I Use Other Cuts of Beef for This Recipe?
Absolutely! While beef stew meat is ideal, you can use cuts like chuck roast or round steak. Just remember to cut them into similar 1-inch pieces for even cooking. Braising in fat, like what we’re doing here, tenderizes tougher cuts beautifully.
What If I Don’t Have Beef Broth?
No problem! You can substitute beef broth with chicken broth or vegetable broth if you prefer. Just keep in mind that this may slightly alter the flavor. For more depth, add a splash of soy sauce or a teaspoon of beef bouillon granules.
Can I Make the Dumplings Gluten-Free?
Yes! To make gluten-free dumplings, simply substitute the all-purpose flour with a gluten-free flour blend. You may need to add a bit more milk for the right consistency, so adjust it gradually until you have a soft dough.
How to Store Leftover Beef Stew with Dumplings?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. If the stew thickens too much in the fridge, add a splash of broth or water to loosen it up while reheating!
