Name: Comforting Beef Stew with Cheddar Herb Dumplings
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: Beef Stew; 2 pounds beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil or olive oil; 1 large onion, diced; 3 cloves garlic, minced; 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 4 cups beef broth; 1 cup dry red wine or extra beef broth; 2 tablespoons tomato paste; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and freshly ground black pepper, to taste; Cheddar Herb Dumplings; 1 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, cold and diced; 1 cup sharp cheddar cheese, shredded; 2 tablespoons fresh parsley, finely chopped; 2 tablespoons fresh chives, finely chopped; ¾ cup whole milk

Description

A hearty and comforting beef stew filled with tender beef and vegetables, topped with fluffy cheddar herb dumplings that soak up every savory bite. The perfect cozy dinner for chilly evenings.

Ingredients

Beef Stew

2 pounds beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil or olive oil

1 large onion, diced

3 cloves garlic, minced

3 medium carrots, peeled and sliced

2 celery stalks, sliced

4 cups beef broth

1 cup dry red wine or extra beef broth

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and freshly ground black pepper, to taste

Cheddar Herb Dumplings

1 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, cold and diced

1 cup sharp cheddar cheese, shredded

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh chives, finely chopped

¾ cup whole milk

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Instructions

Heat the oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches until well seared. Remove and set aside.

In the same pot, cook the onion, carrots, and celery until softened. Add the garlic and cook briefly until fragrant.

Pour in the wine (or extra broth) and scrape up the browned bits from the bottom of the pot.

Return the beef to the pot. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Season lightly with salt and pepper.

Bring to a gentle boil, reduce heat, cover, and simmer for 1½–2 hours until the beef is tender.

Meanwhile, make the dumplings: whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in cheddar, parsley, and chives. Add milk just until a soft dough forms.

Remove bay leaves from the stew. Drop spoonfuls of dumpling dough over the surface of the stew.

Cover tightly and steam for 15–20 minutes, until dumplings are fluffy and cooked through.

Taste and adjust seasoning. Serve hot.

Notes

Do not lift the lid while dumplings cook—steam is essential for light, fluffy dumplings.

Beef stew tastes even better the next day as flavors deepen.

For extra richness, stir in a knob of butter before serving.

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Category: Dinner, Main Course
Method: Stovetop, Simmering
Cuisine: American