Beef and Dumpling Stew

Name: Beef and Dumpling Stew
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 6 servings
Cuisine: Czech
Ingredients: 3 lbs beef chuck roast, 1.5-inch cubes; 2 medium yellow onion, diced; 4 garlic cloves, minced; 3 medium carrots, peeled, 1-inch pieces; 2 medium parsnips, peeled, 1-inch pieces; 2 tbsp vegetable oil; 2 tbsp sweet paprika; 2 tbsp tomato paste; 4 cups beef broth; 2 bay leaves; 1 tsp dried marjoram; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 2 cups all-purpose flour; 2 tsp baking powder; 2/3 cup whole milk; 1 large egg, beaten; 1/2 tsp salt (for dumplings)

A Czech-inspired braise of tender beef chuck simmered with root vegetables in a rich paprika-laced broth, topped with fluffy bread dumplings that soak up every drop of the sauce.

160 minMediumServes 6560 cal/serving

CzechDinnerStovetopStandardHigh ProteinAlcohol-Free

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Ingredients

3 lbs beef chuck roast, 1.5-inch cubes
2 medium yellow onion, diced
4 garlic cloves, minced
3 medium carrots, peeled, 1-inch pieces
2 medium parsnips, peeled, 1-inch pieces
2 tbsp vegetable oil
2 tbsp sweet paprika
2 tbsp tomato paste
4 cups beef broth
2 bay leaves
1 tsp dried marjoram
1.5 tsp salt
1/2 tsp black pepper, freshly ground
2 cups all-purpose flour
2 tsp baking powder
2/3 cup whole milk
1 large egg, beaten
1/2 tsp salt (for dumplings)

Instructions

1

Pat 3 lbs 1.5-inch cubes beef chuck roast dry and season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Remove and set aside.
2

Reduce heat to medium. Add 2 medium diced yellow onion to the pot and cook until golden, about 6 minutes. Add 4 minced garlic cloves, 2 tbsp sweet paprika, and 2 tbsp tomato paste; stir and cook 2 minutes.
3

Return the beef and any juices to the pot. Add 3 medium peeled, 1-inch pieces carrots, 2 medium peeled, 1-inch pieces parsnips, 2 bay leaves, and 1 tsp dried marjoram. Pour in 4 cups beef broth and bring to a boil.
4

Reduce heat to low, cover, and braise for 80-90 minutes, until the beef is fork-tender. Verify the beef reaches at least 160°F (71°C). Remove the bay leaves.
5

Make the dumplings: whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt (for dumplings) in a bowl. In a separate bowl combine 2/3 cup whole milk and 1 beaten large egg. Fold the wet ingredients into the dry until just combined - the batter should be thick and slightly lumpy.
6

Bring the stew back to a gentle simmer. Drop heaping tablespoon-sized portions of dumpling batter onto the surface of the stew, spacing them slightly apart.
7

Cover the pot tightly and cook without lifting the lid for 12-14 minutes, until the dumplings are cooked through and fluffy.
8

Serve immediately in deep bowls, making sure each portion gets dumplings and plenty of stew.

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Questions

How much time should I plan for Beef and Dumpling Stew?

As written, 160 minutes: 40 of prep and 120 of cooking. The longest single stretch is step 4 (1 hour 30 minutes): "Reduce heat to low, cover, and braise for 80-90 minutes, until the beef is fork-tender."

How do I know when Beef and Dumpling Stew is done?

Go by the cues in the method rather than the clock. Step 5: cook until just combined - the batter should be thick and slightly lumpy. Step 7: cook until the dumplings are cooked through and fluffy. A reading of 160 F on a thermometer settles it.

Why does Beef and Dumpling Stew say not to overmix?

Step 5 reads: "Fold the wet ingredients into the dry until just combined - the batter should be thick and slightly lumpy." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 5 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for baking powder in Beef and Dumpling Stew?

The entry for Beef and Dumpling Stew calls for 2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Beef and Dumpling Stew dairy-free?

Yes. The dairy in Beef and Dumpling Stew is 2/3 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Does Beef and Dumpling Stew contain eggs?

Yes: 1 large egg, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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