BEEF STEW AND DUMPLINGS 

Instructions:

1. Brown the Beef:

• In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the cubed beef in batches to avoid overcrowding the pot. Brown the beef on all sides until it’s nicely caramelized (about 5-7 minutes per batch). Remove the beef and set it aside.
• If necessary, add a bit more oil for the next batch.

2. Sauté the Vegetables:

• In the same pot, add the diced onion and cook for about 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
• Add the sliced carrots and cubed potatoes, stirring them into the onions and garlic. Cook for about 5 minutes, letting the vegetables slightly caramelize in the pot.

3. Make the Stew Base:

• Return the browned beef to the pot with the vegetables. Add the beef broth, red wine (if using), diced tomatoes, tomato paste, thyme, and bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot (those add great flavor!).
• Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
• If you prefer a thicker stew, you can mix the flour with a little bit of water to create a slurry, and stir it into the stew during the last 15 minutes of cooking.

4. Make the Dumplings:

• While the stew is simmering, it’s time to make the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and thyme (if using).
• In a separate bowl, whisk together the milk, melted butter, and egg until smooth. Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix—the dough should be thick and slightly sticky.

5. Add the Dumplings to the Stew:

• Once the stew is ready and the beef is tender, drop spoonfuls of the dumpling mixture onto the surface of the stew. The dumplings will float on top and puff up as they cook.
• Cover the pot and let the dumplings steam for 15-20 minutes, or until they are cooked through and have risen. Avoid lifting the lid while they cook, as the dumplings need the steam to rise and cook properly.

6. Serve:

• Once the dumplings are cooked, carefully remove the bay leaf from the stew. Taste the broth and adjust the seasoning with more salt and pepper if necessary.
• Ladle the stew into bowls, making sure each serving gets some beef, vegetables, and a couple of fluffy dumplings.
• Garnish with fresh parsley if desired for a pop of color.

Tips for the Best Beef Stew and Dumplings:

1. Choose the Right Cut of Beef: For tender, melt-in-your-mouth beef, use cuts that are perfect for slow cooking, like beef chuck or stew meat. These cuts have more fat and connective tissue, which break down during the long simmer and result in juicy, tender beef.
2. Don’t Skimp on the Browning: Browning the beef and vegetables before simmering adds tons of flavor to the stew. It’s worth taking the time to do this step properly.
3. Let the Stew Simmer: Patience is key when making beef stew. Letting it simmer low and slow for a couple of hours allows the flavors to develop and the beef to become tender. Don’t rush the cooking process!
4. Fluffy Dumplings: Be careful not to overwork the dumpling dough. Gently stir the wet and dry ingredients together until just combined. Overmixing can result in tough dumplings, and no one wants that.
5. Customize the Veggies: While carrots and potatoes are classic additions, you can swap them out or add other root vegetables like parsnips or turnips, depending on what you have on hand or what you prefer.
6. Make Ahead: Beef stew actually tastes even better the next day! If you have leftovers, let the stew cool completely, store it in an airtight container, and refrigerate it for up to 3 days. Reheat the stew on the stove and make fresh dumplings when you’re ready to serve.
7. Freezer-Friendly: The beef stew itself can be frozen for up to 3 months. However, dumplings don’t freeze well. If you plan to freeze the stew, you can cook the beef and vegetables and freeze that base. When you’re ready to eat, thaw and heat the stew, then add fresh dumplings.

Why This Meal is a Family Favorite:

1. Comforting and Hearty: There’s something incredibly comforting about sitting down to a warm bowl of beef stew with soft dumplings. It’s the kind of meal that makes you feel cozy, nourished, and happy.
2. One-Pot Wonder: Beef stew and dumplings are a one-pot meal that makes cleanup a breeze. Everything cooks in the same pot, so there’s minimal fuss and maximum flavor.
3. Kid-Approved: The combination of tender beef, flavorful broth, and pillowy dumplings is sure to please even picky eaters. Plus, kids love how fun it is to dig into the stew and scoop up the dumplings.
4. Perfect for Meal Prep: Whether you’re cooking for a crowd or just want to have leftovers for the week, this dish is ideal for meal prepping. It’s filling, keeps well, and gets even better with time.

Conclusion:

Beef Stew and Dumplings is a timeless classic that brings warmth, flavor, and comfort to your table. With tender, flavorful beef, hearty vegetables, rich broth, and soft, fluffy dumplings, this meal is sure to become a family favorite. It’s perfect for chilly days, special occasions, or any time you’re craving a delicious, satisfying dinner that’s easy to make and sure to please.

So, next time you’re looking for a hearty, cozy meal to feed your family, make a pot of beef stew with dumplings. It’s the ultimate comfort food that will keep everyone coming back for more!