Beef Stew with Dumplings

Photo from I Am Homesteader

Dumplings. They are either a love or hate I think. The dumplings I grew up eating were more "dry" than wet and always on Hunter's Stew. 

I am not a fan of chicken and dumplings. Those dumplings are more "wet". Are you following what I mean? They are usually covered in a sauce. That's the part I'm not a fan of.

Now dumplings on top of something, like Hunter's stew is an entirely different love for me. this recipe has those types of dumplings. It never crossed my mind to put dumplings on top of stew. What an eye opener and Man was it good. 

Beef Stew with Dumplings

Recipe from I am Homesteader

Serves 8

• 3 T extra-virgin olive oil
• 1 ½ pounds chuck roast, cut into cubes
• ¼ c all-purpose flour
• 2 ribs celery, sliced (about ½ cup)
• 3 large carrots, sliced into rounds (about ½ cup)
• ½ c frozen peas
• 5 Yukon gold potatoes, peeled, cut into bite-sized cubes (about 2 pounds)
• 1 large yellow onion, chopped (about 1 cup)
• 1 tsp garlic, minced
• 2 bay leaves
• ½ tsp fresh thyme leaves, chopped
• ¼ c fresh parsley leaves, chopped
• 2 T tomato paste
• 1 tsp kosher salt
• 1 tsp pepper
• 3 c beef broth
• ½ c red wine, we used cabernet

Dumplings

• 1 c sour cream
• ½ c whole milk
• 2 large eggs, room temperature
• 2 tsp fresh thyme leaves, chopped
• 2 cups (250 g) all-purpose flour
• 3 tsp baking powder
• 1 tsp kosher salt
• parsley, for garnish

In a large pot with a lid or Dutch oven over medium heat, add the oil.

Once hot, add the cubes of beef to the pot and brown them on all sides, about 10 minutes.

Sprinkle the flour over the beef cubes and stir to coat.

Add the celery, carrots, peas, potatoes, onions, garlic, bay leaves, thyme leaves, fresh parsley, tomato paste, salt, pepper, beef broth, and red wine to the pot. Stir to combine and bring the mixture to a boil.

Reduce the heat to low and let the stew simmer for about 1-1 ½ hours, or until the beef is tender.

When the stew has finished cooking, remove the bay leaves.

During the last few minutes of cooking the stew, make the dumplings.

Dumplings

In a large mixing bowl, whisk together the sour cream, milk, eggs, and fresh thyme.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the flour mixture to the sour cream mixture, stirring until just combined.

Use a spoon to drop spoonfuls of the dumpling mixture into the stew. Cover the pot and let the dumplings cook for about 20-25 minutes, or until they are puffed and fully cooked.

Serve the stew hot, garnished with parsley.