🥩🥕 Beef Stew & Dumplings

Tender beef, hearty vegetables, and fluffy homemade dumplings simmered together in a rich, savory gravy. The ultimate cozy comfort-food dinner! ❤️ 🛒 Ingredients For the Stew: 2 lbs (900 g) beef chuck or stewing beef, cut into chunks2 tbsp olive oil1 large onion, chopped3 cloves garlic, minced3 carrots, sliced2 celery stalks, sliced3 tbsp all-purpose flour2 tbsp tomato paste4 cups (950 ml) beef broth1 tbsp Worcestershire sauce1 tsp dried thyme1 tsp dried rosemary1 bay leaf1 tsp salt½ tsp black pepper2 cups potatoes, cut into chunksFor the Dumplings: 1½ cups (190 g) all-purpose flour2 tsp baking powder½ tsp salt3 tbsp cold butter¾ cup (180 ml) milk2 tbsp chopped fresh parsley👩‍🍳 Method Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and brown in batches for 2–3 minutes per side. Remove and set aside.Cook the vegetables: Add the onion, carrots, and celery to the same pot. Cook for 5 minutes, then add the garlic and cook for another 30 seconds.Build the stew: Stir in the flour and tomato paste. Cook for 1–2 minutes, then slowly pour in the beef broth while stirring.Add the beef: Return the beef to the pot. Add Worcestershire sauce, thyme, rosemary, bay leaf, and potatoes. Bring to a gentle simmer.Slow cook: Cover and cook on low heat for 1½–2 hours, or until the beef is tender.Make the dumplings: In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and parsley just until a soft dough forms. Don’t overmix.Add dumplings: Drop spoonfuls of dough over the simmering stew, leaving a little space between them.Cook the dumplings: Cover tightly and simmer for 15–20 minutes. Do not lift the lid while they cook—the steam helps make them light and fluffy.Serve: Remove the bay leaf and serve the hot stew with plenty of fluffy dumplings and rich gravy. 🥣❤️⭐ Tip For especially tender beef, keep the stew at a gentle simmer rather than a hard boil. And once the dumplings go in, keep the lid closed until they’re cooked through.