Description
A heart-warming, nutrient-dense classic that features tender, slow-cooked beef chuck roast and fresh root vegetables bathed in a savory, velvety broth. Topped with light and pillowy dumplings that steam directly in the stew, this meal is the ultimate comfort food for cold weather. The slow braising technique ensures melt-in-your-mouth beef, while the dumplings naturally thicken the stew to create a rich, cohesive, and deeply satisfying dining experience for the whole family.
Ingredients
2 lbs Beef Chuck Roast, cut into 1-inch cubes
3 medium Carrots, sliced into rounds
4 medium Yukon Gold Potatoes, cubed
4 cups Beef Broth
2 cups All-Purpose Flour
4 tsp Baking Powder
1 tbsp Fresh Thyme
1 large Onion, chopped
3 cloves Garlic, minced
1 cup Whole Milk
Salt and black pepper to taste
Instructions
Toss the beef cubes in flour seasoned with salt and black pepper.
Sear the beef in a large Dutch oven until deeply browned on all sides.
Remove the beef and sauté onions and garlic in the same pot to pick up the drippings.
Pour in the beef broth and scrape the bottom of the pot to release brown bits.
Return the beef to the pot, cover, and simmer for 90 minutes.
Add the sliced carrots and potatoes to the pot.
Whisk together the remaining flour, baking powder, and milk to form a soft dumpling dough.
Drop spoonfuls of dough onto the surface of the stew.
Cover and simmer for an additional 20-30 minutes until dumplings are cooked through and vegetables are tender.
Notes
Ensure the lid stays tightly closed while the dumplings are steaming to keep them light and fluffy. If the stew becomes too thick, add a small splash of beef broth or water.
- Prep Time: 20
- Cook Time: 150
- Category: Lunch
- Method: Braising
- Cuisine: Classic Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg