Description
A heartwarming beef stew with tender beef, robust vegetables, and fluffy dumplings, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 medium carrots, chopped
- 3 medium Yukon gold potatoes, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup whole milk
Instructions
- Brown the beef in a large pot over medium-high heat, adding oil and allowing it to shimmer.
- Sauté onions and garlic once the beef is browned, then stir in the carrots and potatoes.
- Pour in the beef broth, covering all ingredients, and season with salt, pepper, thyme, and rosemary.
- Combine flour, baking powder, milk, and a pinch of salt to create the dumpling batter.
- Dollop the dumpling batter onto the simmering stew and cover tightly. Steam for 15 minutes.
- Serve the stew in bowls, topped with dumplings.
Notes
For a lighter version, use fresh vegetables instead of canned and substitute milk with almond or oat milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg