Beef Stew with Dumplings

iamhomesteader.com

The Hamster

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

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