Description
A rich and hearty beef stew simmered with vegetables and topped with fluffy dumplings, perfect for chilly nights.
Ingredients
Scale
- 2 lbs beef chuck, diced
- 4 cups beef broth
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup frozen peas
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 egg
Instructions
- In a large pot, heat the vegetable oil over medium heat. Brown the beef cubes on all sides and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until softened.
- Add garlic, thyme, salt, and pepper, and cook for 1 more minute.
- Return the beef to the pot, add the beef broth and bay leaves, and bring to a boil. Reduce the heat and let it simmer for about 90-120 minutes, until the beef is tender.
- Remove the bay leaves and stir in the frozen peas.
- For the dumplings, in a bowl, mix together the flour, baking powder, and salt.
- In another bowl, combine milk, melted butter, and egg.
- Combine the wet and dry ingredients until just mixed.
- Drop spoonfuls of dough over the simmering stew, cover, and cook for 15-20 minutes, until the dumplings are fluffy.
- Serve hot and enjoy the delightful flavors!
Notes
This stew pairs well with crusty bread or a simple green salad. For a pop of color, add fresh chopped parsley on top before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg