Beef Stew with Dumplings
Ingredients:
For the Stew:
3 tablespoons extra-virgin olive oil
1 ½ pounds chuck roast, cut into cubes
¼ cup all-purpose flour
2 ribs celery, sliced
3 large carrots, sliced into rounds
½ cup frozen peas
5 Yukon gold potatoes, peeled and cut into bite-sized cubes
1 large yellow onion, chopped
1 teaspoon garlic, minced
2 bay leaves
½ teaspoon fresh thyme leaves, chopped
¼ cup fresh parsley leaves, chopped
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon pepper
3 cups beef broth
½ cup red wine (Cabernet recommended)
For the Dumplings:
1 cup sour cream
¼ cup whole milk
2 large eggs, room temperature
2 teaspoons fresh thyme leaves, chopped
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon kosher salt
Parsley, for garnish
Directions:
In a large pot or Dutch oven over medium heat, add olive oil. Once hot, brown the beef cubes on all sides, about 10 minutes. Sprinkle flour over beef and stir to coat.
Add celery, carrots, peas, potatoes, onions, garlic, bay leaves, thyme, parsley, tomato paste, salt, pepper, beef broth, and red wine. Stir to combine and bring to a boil.
Reduce heat to low and simmer for 1-1½ hours, or until beef is tender. Remove bay leaves.
For the Dumplings: In a large bowl, whisk together sour cream, milk, eggs, and thyme. In another bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into wet until just combined.
Drop spoonfuls of dumpling mixture into the stew. Cover and cook for 20-25 minutes, or until dumplings are puffed and cooked through.
Serve hot, garnished with parsley.
