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Hearty Beef and Vegetable Stew with Herbed Dumplings Recipe

Hearty Beef and Vegetable Stew with Herbed Dumplings recipe


This is a warm, filling stew with beef, potatoes, carrots, and celery. It's cooked until everything is tender. We make it special with tasty dumplings on top. It's a good meal for dinner with family.


4 medium carrots, diced
2 sticks celery, diced
480 ml beef broth
4 cloves garlic, minced
1 small bunch green onions, chopped
680 g chuck roast, cubed
120 g all-purpose flour, divided
1/2 tsp black pepper
1 tsp salt
2 tbsp olive oil
1 tbsp tomato paste
4 medium yellow potatoes, diced
1 tsp dried thyme
1 tsp dried rosemary
120 ml milk
1 tsp baking powder


In a large bowl, mix 100 g flour with 1/2 tsp salt and 1/4 tsp black pepper.
Toss the cubed chuck roast in the flour mixture until coated.
Heat olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
To the pot, add the diced potatoes, carrots, celery, green onions, and minced garlic. Cook for 3 minutes, stirring occasionally.
Stir in the beef broth, tomato paste, thyme, rosemary, and remaining salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook until the vegetables are tender, about 20 minutes.
While the stew simmers, make the dumplings. In a small bowl, combine the remaining 20 g flour, baking powder, and a pinch of salt. Stir in milk to form a sticky dough.
Drop tablespoon-sized dollops of dumpling dough onto the simmering stew. Cover and cook for 10 minutes, or until the dumplings are cooked through.
Serve the stew hot with the herbed dumplings on top.

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