Beef Stew with Dumplings

iamhomesteader.com

MikelJames

I’ve been cooking and, baking since I was a kid. That was a long time ago…

3 tablespoons extra-virgin olive oil

1 ½ pounds chuck roast, cut into cubes

¼ cup (31 g) all-purpose flour

2 ribs celery, sliced (about ½ cup)

3 large carrots, sliced into rounds (about ½ cup)

½ cup (67 g) frozen peas

5 Yukon gold potatoes, peeled, cut into bite-sized cubes (about 2 pounds)

1 large yellow onion, chopped (about 1 cup)

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 (24 ounces / 720 g) beef broth

½ cup (119.5 g) red wine, we used cabernet

subheading: Dumplings:

1 cup (230 g) sour cream

½ cup (122.5 g) whole milk

2 large eggs, room temperature

2 teaspoons fresh thyme leaves, chopped

2 cups (250 g) all-purpose flour

3 teaspoons baking powder

1 teaspoon kosher salt

parsley, for garnish

Directions at iamhomesteader.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer