Can I make Beef and Dumpling Stew dairy-free?

Yes. The dairy in this entry 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.

Can I make Beef and Dumpling Stew gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Beef and Dumpling Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Beef and Dumpling Stew?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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

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.