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Classic Beef Stew & Fluffy Dumplings Recipe – Must Try!

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Experience the warmth of home with this Classic Beef Stew & Fluffy Dumplings. This hearty dish combines tender beef and vegetables in a rich gravy, topped with light, fluffy dumplings that soak up all the flavors.

Ingredients

  • Beef (chuck roast or stewing beef, cut into 1.5 to 2-inch chunks)
  • Onions (yellow or brown, chopped)
  • Carrots (chopped)
  • Celery (chopped)
  • Waxy potatoes (like Desiree, Maris Piper, or Yukon Golds, cut into chunks)
  • Beef broth (low-sodium, about 4 cups or 1 litre)
  • Plain flour (for thickening, about 2 tablespoons)
  • Worcestershire sauce (a splash)
  • Balsamic vinegar (1 tablespoon)
  • Bay leaf
  • Fresh thyme (a few sprigs)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Self-raising flour (for dumplings)
  • Suet (or cold butter/vegetable shortening, about half the amount of fat to flour)
  • Cold water (to bring the dumpling dough together)
  • Pinch of salt (for dumplings)
  • Finely chopped fresh parsley (optional for dumplings)

Instructions

  1. Pat your beef chunks dry with paper towels and season generously with salt and pepper.
  2. Chop your onions, carrots, and celery into roughly 1-inch pieces. If using potatoes, chop them into similar-sized chunks.
  3. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add a tablespoon or two of oil.
  4. Working in batches, brown the beef on all sides, then remove from the pot and set aside.
  5. Reduce the heat to medium and add more oil if needed. Sauté the chopped onions, carrots, and celery for about 5-7 minutes until softened.
  6. If using flour to thicken, sprinkle 2 tablespoons of plain flour over the vegetables and stir for 1-2 minutes.
  7. Pour in about 4 cups of beef broth and stir well, scraping up any browned bits from the bottom of the pot.
  8. Add Worcestershire sauce, balsamic vinegar, bay leaf, and thyme sprigs. Return the browned beef to the pot and bring to a gentle simmer.
  9. Reduce the heat to low, cover tightly, and let it cook for at least 2 to 2.5 hours, or until the beef is tender. Add potatoes about an hour before the stew is ready.
  10. While the stew finishes cooking, make the dumplings by combining self-raising flour and a pinch of salt in a medium bowl.
  11. Add the cold suet, butter, or shortening and rub into the flour until it resembles coarse breadcrumbs.
  12. Gradually add cold water, mixing until a soft, shaggy dough forms. Divide the dough into 8-10 small balls.
  13. Increase the heat of the stew to a gentle simmer and carefully place the dumpling balls on top, ensuring they are not fully submerged.
  14. Cover the pot tightly and cook for 15-20 minutes without lifting the lid.
  15. Once the dumplings are puffed and cooked through, remove the bay leaf and thyme sprigs from the stew.
  16. Taste the stew and adjust seasoning as needed. Ladle into warm bowls and garnish with fresh parsley.

Nutrition

Keywords: Don't rush the browning of the beef for maximum flavor. Low and slow cooking ensures tender beef. Taste and adjust seasoning as needed. For dumplings, avoid overmixing to keep them fluffy.

Find it online: https://crumella.com/classic-beef-stew-fluffy-dumplings-recipe-must-try/