Rustic Beef Stew and Dumplings: A Hearty Winter Meal (Print Version)

Rustic Beef Stew and Dumplings is pure comfort. Learn my easy recipe for tender beef, rich gravy, and fluffy dumplings, perfect for chilly evenings.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 210 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: British-inspired
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Stew Essentials

01 - 2 lbs stewing beef (chuck or round), cut into 1.5-inch cubes
02 - 2 tbsp olive oil
03 - 2 large carrots, peeled and roughly chopped
04 - 2 celery stalks, roughly chopped
05 - 1 large yellow onion, roughly chopped
06 - 4 cloves garlic, minced

→ Flavor Foundation

07 - 4 cups beef broth (low sodium)
08 - 1 cup dry red wine (like Cabernet Sauvignon, optional, or more broth)
09 - 2 tbsp tomato paste
10 - 1 tsp Worcestershire sauce
11 - 3 sprigs fresh thyme
12 - 2 bay leaves
13 - Salt and freshly ground black pepper, to taste

→ Dumpling Duo

14 - 1.5 cups all-purpose flour
15 - 2 tsp baking powder
16 - 1/2 tsp salt
17 - 4 tbsp cold butter, cubed
18 - 1/2 cup milk (whole or 2%)

→ Finishing Touches

19 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat that beef dry! Seriously, it makes all the difference for a good sear. Sprinkle it generously with salt and pepper. While that's sitting, chop up your carrots, celery, and onion. I always feel this zen moment when I'm chopping, the kitchen smells so fresh. Get your heavy-bottomed pot or Dutch oven heating up with a good splash of olive oil. You want it nice and hot for browning, otherwise, you're just steaming the beef, and we don't want that sad outcome.
02 - Now, brown the beef in batches. Don't overcrowd the pot, hon! If you do, the temperature drops, and you won't get that beautiful crust. It’s okay if some bits look a little messy, that's flavor building right there. This step always makes my kitchen smell incredible, that rich, beefy aroma is just *chef's kiss*. Once all the beef is browned, take it out and set it aside. Don't worry about the little bits stuck to the bottom; those are gold, we'll get 'em.
03 - Reduce the heat a bit, then toss in your chopped onions, carrots, and celery. Sauté them until they start to soften, maybe 5-7 minutes. Scrape up those browned bits from the bottom of the pot—that's called 'deglazing,' and it adds so much depth to the sauce. Then, stir in the garlic and tomato paste, letting them cook for a minute until fragrant. Oh, and honestly, don't rush this step; it's where the magic starts to happen for your Beef Stew and Dumplings.
04 - Pour in the red wine (if using) and let it simmer for a couple of minutes, scraping up any remaining bits. Then, add the beef broth, Worcestershire sauce, bay leaves, and fresh thyme. Bring it to a gentle simmer, then return the browned beef to the pot. Cover it, reduce the heat to low, and let it do its thing. I usually peek in after an hour or so, just to stir and make sure nothing’s sticking. This is where the house starts smelling absolutely heavenly, you know?
05 - While the stew is happily bubbling away, it's dumpling time! In a bowl, whisk together the flour, baking powder, and a pinch of salt. Cut in the cold butter using your fingertips or a pastry blender until it looks like coarse crumbs. Then, gradually add the milk, mixing just until a shaggy dough forms. Don't overmix, or your dumplings will be tough—I learned that the hard way, thinking more mixing meant more fluff. Keep it light, you want those tender clouds for your Beef Stew and Dumplings.
06 - After about 2-3 hours, when the beef is fork-tender, drop spoonfuls of the dumpling dough right on top of the simmering stew. Don't let them touch too much, they need space to puff! Cover the pot again and cook for about 15-20 minutes, or until the dumplings are cooked through and fluffy. Remove the bay leaves and thyme stems, give it a final taste for seasoning, and honestly, you're done! The dumplings will be pillowy, the beef will melt, and the gravy will be rich. Pure comfort in every single spoonful!

# Notes:

01 - Always pat your beef dry before browning; it's a game-changer for that deep, rich crust.
02 - If freezing, freeze the stew and make fresh dumplings later for the best texture.
03 - Try adding a splash of dark beer instead of red wine for a malty twist, it's surprisingly good!
04 - A crusty baguette is my absolute favorite for soaking up all that incredible gravy.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

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