Ingredients
- Beef: 3 pounds of beef chuck roast, cut into 1.5-inch cubes
- Flour: 1/3 cup of all-purpose flour
- Salt & Pepper: 1.5 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper (for the beef)
- Fat: 2 tablespoons of olive oil and 2 tablespoons of unsalted butter
- Aromatics: 2 large yellow onions, chopped; 3 large carrots, peeled and cut into 1-inch pieces; 3 celery stalks, cut into 1-inch pieces
- Garlic: 6 cloves of garlic, minced
- Tomato Paste: 3 tablespoons of tomato paste
- Red Wine: 1.5 cups of a dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir
- Broth: 4 cups of low-sodium beef broth
- Herbs: 2 sprigs of fresh thyme, 1 sprig of fresh rosemary, 2 dried bay leaves
- Potatoes: 1.5 pounds of Yukon Gold or red potatoes, cut into 1-inch chunks
- Peas: 1 cup of frozen peas
For the Fluffy Herb Dumplings:
- Flour: 2 cups of all-purpose flour
- Baking Powder: 4 teaspoons of baking powder
- Salt: 1 teaspoon of kosher salt
- Butter: 4 tablespoons of cold, unsalted butter, cut into small pieces
- Milk: 1 cup of whole milk or buttermilk
- Fresh Herbs: 3 tablespoons of finely chopped fresh chives or parsley
Instructions
Pat the beef cubes completely dry with paper towels. This is essential for getting a good sear. In a bowl, toss the beef cubes with the 1/3 cup of flour, 1.5 teaspoons of salt, and 1 teaspoon of pepper until evenly coated.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Once the butter is melted and the fat is shimmering, add the beef to the pot in a single layer. Do not crowd the pan! Work in 2-3 batches to ensure the beef sears rather than steams. Brown the beef cubes deeply on all sides, about 2-3 minutes per side. This deep brown crust (the Maillard reaction) is where a massive amount of flavor comes from. As each batch is browned, transfer it to a separate plate and set aside.
Reduce the heat to medium. Add the chopped onions, carrots, and celery (the “mirepoix”) to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
Add the tomato paste to the pot. Stir it into the vegetables and cook for 2 minutes, allowing the paste to darken slightly in color. This cooks out the raw tomato flavor and deepens its umami taste.
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the precious browned bits (the “fond”) from the bottom of the pot. This is pure flavor! Let the wine simmer and reduce by about half, which should take about 5 minutes.
Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth and add the fresh thyme sprigs, rosemary sprig, and bay leaves. Stir everything together. Bring the stew to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 2 hours. The low, slow simmer is what breaks down the connective tissue in the beef, making it incredibly tender.
After 2 hours, stir in the cubed potatoes. Place the lid back on and continue to simmer for another 45-60 minutes, or until both the beef and potatoes are fork-tender.
About 15 minutes before the stew is finished, prepare the dumpling dough. In a medium bowl, whisk together the 2 cups of flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Add the small pieces of cold butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the chopped fresh chives or parsley. Pour in the milk or buttermilk and stir with a fork just until a soft, shaggy dough forms. Do not overmix! Overmixing will develop the gluten and result in tough, dense dumplings.
Remove the lid from the stew. Remove the herb sprigs and bay leaves. Stir in the frozen peas. Increase the heat slightly to ensure the stew is at a steady, gentle simmer (not a rolling boil). Drop heaping tablespoonfuls of the dumpling dough directly onto the surface of the simmering stew, leaving a little space between each one.
Immediately cover the pot with the tight-fitting lid. Reduce the heat to low and let the dumplings steam for 15-18 minutes. DO NOT PEEK! Lifting the lid releases the steam that is essential for cooking the dumplings and making them light and fluffy. After 15 minutes, you can insert a toothpick into the center of a dumpling; it should come out clean.
Carefully ladle the hot stew and a few dumplings into warm bowls. Garnish with a sprinkle of extra fresh parsley or chives and serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 700-850