The history of beef stew with dumplings dates back centuries, originating from the humble kitchens of working-class families seeking nourishment and warmth. It evolved as a practical and economical way to utilize tougher cuts of beef by slow-cooking them with an assortment of vegetables and herbs. Over time, this comforting dish gained popularity and found its place in the culinary traditions of various cultures around the world.
The taste profile of beef stew with dumplings is rich, hearty, and deeply satisfying. The tender beef, seared to perfection, releases its savory flavors into the stew as it simmers low and slow. The combination of aromatic vegetables like onions, garlic, carrots, celery, turnips, and potatoes infuses the stew with a delightful sweetness and earthiness. The addition of button mushrooms lends a subtle umami note. Fragrant herbs such as thyme and rosemary contribute to the dish’s warm and comforting aroma.
The dumplings, with their fluffy texture, add a delightful contrast to the stew. Made from a simple mixture of flour, baking powder, salt, dried thyme, milk, and melted butter, the dumplings absorb the savory flavors of the stew as they cook. They provide a satisfying bite and soak up the rich broth, creating a harmonious union of flavors.
Overall, this award-winning beef stew with dumplings is a culinary masterpiece that encapsulates the essence of comfort food. Its rich history and robust taste profile make it a timeless favorite, bringing warmth, nourishment, and a sense of home to those who savor its delightful combination of flavors.
Beef stew with dumplings
Ingredients
- 2 lb beef stew meat cut into bite-sized cubes
- ¼ cup all-purpose flour
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 carrots peeled and sliced
- 3 celery stalks sliced
- 1 turnip peeled and cut into chunks
- 2 potatoes peeled and cut into chunks
- 1 cup button mushrooms sliced
- 4 cup beef broth
- 1 cup red wine optional
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
Ingredients for Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp dried thyme
- ½ cup milk
- 2 tbsp butter melted
Instructions
- In a large bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until well coated.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until nicely seared on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
- Add the carrots, celery, turnip, potatoes, and mushrooms to the pot and cook for another 5 minutes, stirring occasionally.
- Return the beef to the pot and pour in the beef broth and red wine (if using). Stir in the tomato paste, bay leaves, thyme, and rosemary. Bring the stew to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, or until the beef is tender and the vegetables are cooked through.
- While the stew is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, salt, and dried thyme. Add the milk and melted butter, stirring until just combined.
- After the stew has simmered for 2 hours, drop spoonfuls of the dumpling batter onto the surface of the stew. Cover the pot and simmer for an additional 20 minutes, or until the dumplings are cooked through and fluffy.
- Remove the bay leaves from the stew and season with additional salt and pepper if needed.
- Serve the beef stew and dumplings hot, garnished with fresh parsley if desired.
