Description
Tender beef chuck simmered in a rich, savory broth with vegetables and topped with fluffy cheddar herb dumplings for a classic comfort food dinner.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine or additional beef broth
- 3 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 2 teaspoons dried thyme or fresh thyme leaves
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 2 tablespoons all-purpose flour mixed with cold water (optional)
- 1¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon dried or fresh herbs
- 1 cup sharp cheddar cheese, grated
- ¾ cup whole milk or buttermilk
- 3 tablespoons unsalted butter, melted
Instructions
- Season beef with salt and pepper and brown in batches in hot oil, then set aside
- Cook onion and celery until soft, then add garlic and tomato paste
- Deglaze the pot with wine and return beef to the pot
- Add beef broth, Worcestershire sauce, thyme, and bay leaf and simmer until beef is tender
- Add carrots and potatoes and cook until vegetables are tender
- Mix dumpling dry ingredients, stir in cheese, milk, and melted butter gently
- Drop spoonfuls of dumpling batter over simmering stew, cover, and cook until dumplings are fluffy
- Remove bay leaf, garnish with parsley, and serve hot
Notes
- Brown the beef well for best flavor
- Do not lift the lid while dumplings cook
- Reheat leftovers gently with a splash of broth
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 135 mg