Description
A comforting and hearty beef stew slow-simmered with carrots, potatoes, and aromatic herbs, topped with fluffy cheddar and herb-infused dumplings for a satisfying meal perfect for colder days.
Ingredients
Scale
For the Stew:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- 1 cup frozen peas
For the Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 cup buttermilk
- 1 tablespoon fresh chives, chopped
Instructions
- Brown the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper and brown them in batches, ensuring they develop a nice crust. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and garlic, sauté until the onion becomes translucent, about 5 minutes.
- Add Vegetables: Add the sliced carrots and diced potatoes to the pot, stirring for an additional 3-4 minutes.
- Deglaze with Wine: Return the browned beef to the pot and pour in the red wine, scraping the bottom to deglaze the pan. Allow it to simmer for about 5 minutes until the wine reduces slightly.
- Simmer Stew: Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the beef is tender.
- Prepare Dumpling Dough: About 15 minutes before the stew is finished cooking, mix the dumpling ingredients. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Incorporate Cheese and Herbs: Stir in the shredded cheddar cheese, parsley, and chives. Add the buttermilk gradually, mixing until just combined. Do not overmix; the dough should be slightly sticky.
- Cook Dumplings: Once the beef is tender, uncover the stew and drop spoonfuls of the dumpling dough over the top of the stew. Cover the pot again and cook for another 15-20 minutes, until the dumplings are fluffy and cooked through.
- Finish with Peas: Finally, stir in the frozen peas and let the stew heat for an additional 5 minutes before serving.
Notes
- Be careful not to overmix the dumpling dough to keep them light and fluffy.
- You can substitute fresh herbs for dried, adjusting quantities accordingly.
- For an alcohol-free version, replace the red wine with additional beef broth.
- Leftover stew can be refrigerated for up to 3 days and reheated gently on stovetop.
- The stew tastes even better the next day as flavors meld.
