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Hearty Beef Stew with Cheddar Herb Dumplings

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A comforting beef stew featuring tender meat and fluffy cheddar herb dumplings, perfect for chilly evenings.

Ingredients

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  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 bay leaves
  • 1 cup frozen peas
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup buttermilk
  • 1 tablespoon fresh chives, chopped

Instructions

  1. Brown the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, and brown them in batches, ensuring they develop a nice crust. Once browned, remove the beef and set aside.
  2. Sauté Onion and Garlic: In the same pot, add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
  3. Add Carrots and Potatoes: Stir in the sliced carrots and diced potatoes, cooking for an additional 3-4 minutes until they begin to soften.
  4. Deglaze with Red Wine: Return the browned beef to the pot, pour in the red wine, and scrape the bottom to deglaze the pan. Allow it to simmer for about 5 minutes until the wine reduces slightly.
  5. Combine Ingredients for Stew: Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender.
  6. Prepare the Dumpling Mixture: About 15 minutes before the stew is finished cooking, mix the dumpling ingredients. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
  7. Add Cheese and Herbs: Stir in the shredded cheddar cheese, parsley, and chives. Gradually add the buttermilk, mixing until just combined. Be careful not to overmix; the dough should be slightly sticky.
  8. Drop Dumplings on Stew: Once the beef is tender, uncover the stew and drop spoonfuls of the dumpling dough over the top. Cover the pot again and cook for another 15-20 minutes, until the dumplings are fluffy and cooked through.
  9. Final Touches: Finally, stir in the frozen peas and let the stew heat for an additional 5 minutes before serving.

Notes

Pairs well with a side salad or crusty bread.

Nutrition

Find it online: https://tashirecipez.com/beef-stew-with-cheddar-herb-dumplings/

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