Beef Stew with Dumplings

A delicious, classic recipe and the ultimate comfort food!

Ingredients:

For the beef stew:

1/2 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons extra virgin olive oil, separated

3 tablespoons unsalted butter, separated

2 1/2 pounds beef chuck cut into 2″ cubes

2 cups onion, chopped

2 tablespoons garlic, chopped

2 tablespoons tomato paste

1/2 cup red wine

3 quarts beef stock

1 quart water

2 bay leaves

2 teaspoons dried thyme

1 teaspoon paprika

1 tablespoon Worcestershire sauce

1 teaspoon granulated sugar

4 cups carrots, peeled and cut into bite-sized pieces (1 1/2 pounds)

4 cups russet potatoes, peeled and cut into bite sized pieces (1 1/2 pounds)

1/2 pound green beans, trimmed and quartered

2 10-ounce packages pearl onions, *see below for instructions

1/4 cup fresh flat leaf parsley chopped

1 cup frozen green peas, thawed

For the dumplings:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon granulated sugar

1/2 teaspoon kosher salt

1 teaspoon dried thyme

2 tablespoons unsalted butter

1 cup whole milk

For directions, visit A Family Feast.

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