Ingredients
Stew Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 ½ pounds chuck roast, cut into cubes
- ¼ cup (31 g) all-purpose flour
- 2 ribs celery, sliced (about ½ cup)
- 3 large carrots, sliced into rounds (about 1 cup)
- ½ cup (67 g) frozen peas
- 5 Yukon gold potatoes, peeled, cut into bite-sized cubes (about 2 pounds)
- 1 large yellow onion, chopped (about 1 cup)
- 1 teaspoon garlic, minced
- 2 bay leaves
- ½ teaspoon fresh thyme leaves, chopped
- ¼ cup fresh parsley leaves, chopped
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 3 cups (24 ounces / 720 g) beef broth
- ½ cup (119.5 g) red wine, cabernet recommended
Dumplings
- 1 cup (230 g) sour cream
- ½ cup (122.5 g) whole milk
- 2 large eggs, room temperature
- 2 teaspoons fresh thyme leaves, chopped
- 2 cups (250 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- Fresh parsley, for garnish
Instructions
- Heat the Oil and Brown Beef: In a large pot with a lid or Dutch oven over medium heat, add the extra-virgin olive oil. Once hot, add the beef cubes and brown them on all sides for about 10 minutes, developing rich flavor and sealing in juices.
- Coat Beef with Flour: Sprinkle the ¼ cup of all-purpose flour over the browned beef and stir well to coat evenly, which will help thicken the stew later.
- Add Vegetables and Seasonings: Add the sliced celery, carrots, peas, cubed potatoes, chopped onion, minced garlic, bay leaves, fresh thyme, fresh parsley, tomato paste, kosher salt, and pepper to the pot. Stir to combine all ingredients thoroughly.
- Pour in Broth and Wine: Pour in the beef broth and red wine. Stir everything together and bring the mixture to a rolling boil over medium-high heat.
- Simmer the Stew: Once boiling, reduce the heat to low and cover with the pot lid. Let the stew simmer gently for 1 to 1 ½ hours, or until the beef is tender and the flavors meld beautifully.
- Remove Bay Leaves: After the stew finishes cooking, carefully remove and discard the bay leaves from the pot.
- Prepare Dumpling Batter: While the stew is nearing completion, whisk together sour cream, whole milk, eggs, and fresh thyme in a large mixing bowl. In a separate bowl, whisk the flour, baking powder, and salt. Gradually stir the dry ingredients into the sour cream mixture until just combined, being careful not to overmix.
- Cook Dumplings on Stew: Use a spoon to drop spoonfuls of the dumpling batter evenly on top of the simmering stew. Cover the pot tightly and allow the dumplings to cook for 20 to 25 minutes without lifting the lid. They will puff up and cook through during this time.
- Serve and Garnish: Serve the beef stew hot, garnished with fresh parsley for a burst of color and freshness.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heating and best results.
- Be sure not to lift the lid while dumplings cook, to ensure they steam properly and become fluffy.
- Red wine can be substituted with additional beef broth if preferred.
- For a thicker stew, increase the flour coating or add a slurry of cornstarch and water near the end of simmering.
- Leftover stew with dumplings can be refrigerated up to 3 days; dumplings may soften over time.
- To make ahead, prepare the stew and refrigerate; add dumplings and cook them fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
