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Beef Stew with Cheddar Herb Dumplings Recipe

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★★★★★

4.8 from 142 reviews

A hearty and comforting beef stew simmered to tender perfection with a rich blend of vegetables, red wine, and herbs, topped with fluffy cheddar herb dumplings that add a delightful cheesy twist to this classic dish.

Ingredients

Scale

For the Beef Stew:

  • 2 lbs beef chuck, cut into 1½-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp vegetable oil or olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional, or additional beef broth)
  • 3 large carrots, peeled and cut into chunks
  • 2 large potatoes, peeled and cut into chunks
  • 2 stalks celery, chopped
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme or 2 tsp fresh thyme leaves
  • 1 bay leaf
  • 2 tbsp all-purpose flour (optional, for thickening)
  • Fresh parsley, finely chopped (for garnish)

For the Cheddar Herb Dumplings:

  • 1¾ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp dried herbs (such as parsley, thyme, or chives), or finely chopped fresh herbs
  • 1 cup sharp cheddar cheese, grated
  • ¾ cup whole milk or buttermilk
  • 3 tbsp unsalted butter, melted

Instructions

  1. Brown the Beef: Season the beef cubes with salt and pepper. Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. Brown the beef in batches to ensure even searing on all sides. Once browned, remove the beef and set aside.
  2. Cook the Veggies: Add the remaining oil to the pot if needed. Sauté the chopped onion and celery until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute. Mix in the tomato paste and cook for one more minute to develop flavor.
  3. Build the Stew Base: Pour red wine into the pot to deglaze, scraping up any browned bits stuck to the bottom. Return the browned beef to the pot. Add beef broth, Worcestershire sauce, thyme, and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the beef is tender.
  4. Add Vegetables: Add the carrots and potatoes to the stew. Simmer uncovered for another 30 minutes until the vegetables are tender and the stew has thickened. If a thicker stew is desired, whisk the flour with cold water to create a slurry, then stir it into the stew and cook for a few more minutes.
  5. Make Dumpling Batter: In a bowl, whisk together the flour, baking powder, salt, and herbs. Stir in the grated cheddar cheese. Add the milk and melted butter, mixing gently until just combined. Do not overmix to keep the dumplings tender.
  6. Cook Dumplings in the Stew: Drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Cover the pot and cook without lifting the lid for 15 to 20 minutes, allowing the dumplings to puff up and cook through. For a golden top, optionally place the pot under the broiler for 2 to 3 minutes.
  7. Serve and Enjoy: Remove the bay leaf from the stew. Sprinkle freshly chopped parsley over the stew and dumplings. Serve hot in bowls and enjoy this comforting meal.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free blend suitable for thickening and dumpling making.
  • If you prefer not to use wine, simply substitute with additional beef broth.
  • Do not lift the lid while the dumplings are cooking to ensure they steam properly and puff up.
  • Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For a richer flavor, you can brown the beef in batches to avoid overcrowding the pan, which ensures better caramelization.

Keywords: beef stew, cheddar dumplings, comfort food, hearty stew, slow simmer, vegetable beef stew, cheesy dumplings

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