Beef Stew with Dumplings Recipe

Beef stew meat: Tender chunks of beef that become melt-in-your-mouth delicious when cooked slowly.

Onion: Adds a sweet and savory flavor base to the stew.

Garlic: Enhances the overall flavor with its aromatic and pungent notes.

Beef broth: Provides a rich and savory liquid base for the stew.

Carrots: Adds sweetness and a slight crunch to the stew.

Potatoes: Makes the stew heartier and more filling.

Tomato paste: Adds depth and a slight tanginess to the stew.

Thyme: A dried herb that adds an earthy and slightly minty flavor.

Salt: Enhances all the flavors in the stew.

Black pepper: Adds a mild heat and depth of flavor.

Flour: Used to make the dumplings, giving them structure and fluffiness.

Baking powder: Helps the dumplings rise and become light and airy.

Milk: Adds moisture to the dumpling dough, making it tender.

Butter: Adds richness and flavor to the dumplings.

When browning the beef stew meat, make sure not to overcrowd the pot. Overcrowding can cause the meat to steam rather than brown, which will affect the depth of flavor in your stew. Brown the meat in batches if necessary to ensure each piece gets a nice sear.

• beef stew meat - Substitute with lamb stew meat: Lamb provides a similar texture and richness, making it a great alternative for a hearty stew.

• beef stew meat - Substitute with mushrooms: For a vegetarian option, mushrooms offer a meaty texture and umami flavor.

• onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that complements the stew well.

• garlic - Substitute with shallots: Shallots offer a milder, more nuanced flavor compared to garlic.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian-friendly stew.

• beef broth - Substitute with chicken broth: Chicken broth can be used for a lighter flavor while still providing depth.

• carrots - Substitute with parsnips: Parsnips have a similar texture but add a slightly sweeter, nutty flavor.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different texture and a hint of sweetness to the stew.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar depth of flavor and thickness.

• dried thyme - Substitute with dried rosemary: Rosemary offers a different but complementary herbal note to the stew.

• dried thyme - Substitute with dried oregano: Oregano provides a robust, earthy flavor that works well in stews.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a deeper umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour.

• baking powder - Substitute with baking soda and cream of tartar: A combination of baking soda and cream of tartar can mimic the leavening effect of baking powder.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that works well in dumplings.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps make the dumplings fluffier.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• butter - Substitute with olive oil: Olive oil provides a different flavor but works well as a fat in dumplings.

• Allow the beef stew to cool completely before storing. This helps to prevent condensation, which can lead to soggy dumplings.
• Transfer the stew to an airtight container. Ensure that the container is large enough to accommodate both the stew and the dumplings without squishing them.
• For optimal freshness, store the beef stew in the refrigerator for up to 3-4 days. The dumplings may absorb some of the broth over time, but this will enhance their flavor.
• If you plan to freeze the stew, separate the dumplings from the stew. Place the dumplings on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container.
• Pour the beef stew into a freezer-safe container, leaving some space at the top to allow for expansion. Seal tightly to prevent freezer burn.
• Label the containers with the date and contents. This will help you keep track of how long the stew has been stored.
• To reheat, thaw the stew and dumplings in the refrigerator overnight. Heat the stew in a pot over medium heat until it reaches a simmer. Add the dumplings and cook until they are heated through.
• For a quicker option, you can reheat the stew in the microwave. Place the stew in a microwave-safe dish, cover, and heat on medium power, stirring occasionally, until hot. Add the dumplings and continue heating until they are warmed through.

• For stovetop reheating:

  1. Place the leftover beef stew with dumplings in a large pot.
  2. Add a splash of beef broth or water to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Cover the pot and simmer until the stew and dumplings are heated through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer the beef stew with dumplings to a microwave-safe dish.
  2. Add a small amount of beef broth or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, then stir.
  5. Continue heating in 1-minute intervals, stirring in between, until thoroughly heated.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beef stew with dumplings in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 20-25 minutes, or until the stew and dumplings are hot throughout.
  5. Remove the foil for the last 5 minutes to let the dumplings crisp up slightly.

• For slow cooker reheating:

  1. Transfer the beef stew with dumplings to the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 2-3 hours, stirring occasionally, until the stew and dumplings are warmed through.

• Large pot: Used for browning the beef stew meat and simmering the stew with all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients in the pot without scratching the surface.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping vegetables and meat.

• Measuring cups: Used to measure out the beef broth, flour, and milk accurately.

• Measuring spoons: Necessary for measuring smaller quantities of ingredients like tomato paste, thyme, salt, and baking powder.

• Mixing bowl: Used for combining the flour, baking powder, salt, milk, and melted butter to make the dumpling mixture.

• Ladle: Useful for serving the stew once it is cooked.

• Tongs: Handy for turning the beef chunks while browning them in the pot.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Peeler: Used for peeling the carrots and potatoes before slicing and dicing them.

• Timer: Helps keep track of the simmering and cooking times to ensure the stew and dumplings are perfectly cooked.

• Lid: Essential for covering the pot while the dumplings cook, allowing them to steam properly.

Prep ingredients ahead: Chop onions, garlic, carrots, and potatoes the night before to save time.

Use pre-cut meat: Purchase beef stew meat that is already cut into chunks.

Simmer in a slow cooker: Use a slow cooker to let the stew cook while you attend to other tasks.

Quick dumplings: Mix the dumpling ingredients while the stew is simmering to streamline the process.

Batch cooking: Double the recipe and freeze half for a quick meal later.