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Beef Stew with Fluffy Dumplings

Melissa
This Beef Stew with Dumplings is the ultimate cold-weather comfort dish, made with tender beef, winter herbs, and fluffy chive dumplings. Rich, hearty, and deeply flavourful, it is a warming meal perfect for late fall and early winter.
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Prep Time 20 minutes
Cook Time 3 hours
Course Soup
Cuisine Canadian
Servings 6
Calories 326 kcal

Ingredients
  

For the Beef Stew:

  • 2 pounds stewing beef cut into 4 to 5-centimetre cubes
  • 2 tablespoons ground black pepper
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt divided
  • 1 cup yellow onion peeled, cut into 2-centimetre cubes
  • 6 cups beef stock low sodium
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/4 sprig fresh rosemary
  • 2 tablespoons Worcestershire sauce divided
  • 1 large carrot peeled, cut into 2-centimetre cubes
  • 4 medium Yukon Gold potatoes cut into 2-centimetre cubes
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

For the Dumplings:

  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup milk
  • 2 tablespoons salted butter melted
  • 2 tablespoons fresh chives finely chopped, plus more for garnish

Instructions
 

To Sear the Beef:

  • Spread the beef cubes out in a single layer and pat dry with a paper towel to remove all the moisture. Repeat for all sides of the beef. Then sprinkle generously with the black pepper, tossing to coat on all sides.
  • Place a Dutch oven (or oven-proof pot) over medium-high heat and add the olive oil. Once hot add some of the cubed beef chunks to the pot. Space the beef cubes at least 1-inch apart so that they can sear properly. Reduce the heat to medium and sear for 2 to 3 minutes per side, or until a dark crust forms and the meat releases from the bottom of the pot easily. Turn, season lightly with salt, and continue to sear on all sides before removing from the pot and transferring to a plate. Repeat this process for the rest of the beef, adding extra olive oil and seasoning with the remaining 1/2 teaspoon of salt as needed.

To Cook the Stew:

  • Preheat the oven to 300 degrees F.
  • Remove all the meat from the pot, reduce the heat to medium-low, and add the onions. Stir to combine and season lightly with salt and pepper. Slowly cook the onions, stirring occasionally, for 8 to 10 minutes until they become soft and are brown from picking up all the browned bits on the bottom of the pan.
  • Add the beef stock to the pot and use a spoon to scrape up any remaining brown bits from the bottom of the pot. Add the seared beef cubes back to the pot along with all the juices from the plate. Add the bay leaf, thyme, rosemary and 1 tablespoon of Worcestershire sauce. Reserve the remaining 1 tablespoon for later.
  • Cover the pot with a lid and place in the oven to cook for 2 hours.
  • After 2 hours, remove the pot from the oven and transfer back to the stove. Add the carrots and potatoes and mix to combine. Cook over medium-low heat for 30 minutes with the lid cracked open about 1-inch to let some of the moisture evaporate.
  • Combine the cornstarch and water in a small bowl, then add to the pot. Bring to a simmer to thicken the stew. Add additional cornstarch as needed to thicken the soup to your desired consistency, just make sure to dissolve it in cold water first. Once the desired consistency is reached, simmer, covered over low heat.

To Make the Dumplings:

  • Next, make the dumplings. Combine the flour, baking powder, salt in a large mixing bowl using a whisk. Gradually add the milk, butter and chives and whisk until a thick floury paste has formed.
  • Add the dumplings to the pot by adding heaping 1 tablespoon dollops of the dumpling batter directly on top of the stew. Space each dumpling at least 1-inch apart so they have room to expand as the cook. Repeat for all of the dumpling batter. Cover the pot and let the dumplings cook for 8 to 10 minutes over medium-low heat. After 10 minutes, use a spoon to carefully flip the dumplings onto the other side. Cover and continue to cook the dumplings for another 5 minutes.

To Serve:

  • Once the dumplings have cooked, add the remaining 1 tablespoon of Worcestershire sauce in between the dumplings. Divide into bowls and garnish with a sprinkle of fresh chives. Serve immediately and enjoy!

Video

Nutrition

Calories: 326kcalCarbohydrates: 54gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 14mgSodium: 1039mgPotassium: 1144mgFiber: 5gSugar: 6gVitamin A: 1936IUVitamin C: 27mgCalcium: 180mgIron: 4mg
Keyword beef recipes, beef soup recipe, beef stew with dumplings, fall soup, stew recipe, winter soup
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