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Beef Stew with Cheddar Herb Dumplings

A cozy bowl of slow-cooked beef stew with tender beef, hearty vegetables, and fluffy, cheesy dumplings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 pounds beef chuck, cut into cubes Choose a cut suitable for slow cooking.
  • 4 cups beef broth
  • 4 pieces carrots, chopped
  • 3 pieces potatoes, diced
  • 1 piece onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
For the dumplings
  • 1 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons baking powder
  • 1/4 cup chopped fresh herbs (parsley, chives)
  • 1/2 cup milk
  • 1/4 cup melted butter

Method
 

Preparation
  1. In a large pot, brown the beef cubes over medium heat.
  2. Add the onions and garlic, cooking until they soften.
  3. Stir in the tomato paste, beef broth, carrots, potatoes, thyme, rosemary, salt, and pepper.
  4. Bring this mix to a boil, then reduce the heat and simmer for 1.5 to 2 hours until the beef is super tender.
Dumpling Preparation
  1. In a separate bowl, mix the flour, baking powder, cheddar cheese, and chopped herbs.
  2. Stir in the milk and melted butter until just combined.
  3. Drop spoonfuls of the dumpling batter over the stew.
  4. Cover and cook for an additional 15-20 minutes, until the dumplings are fluffy and cooked through.
Serving
  1. Serve hot and enjoy your comforting meal!

Notes

Leftovers keep in the refrigerator for about 3 to 4 days, or freeze for up to 3 months. Pair with crusty bread for a complete meal.