Beef and Dumpling Stew
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.
Ingredients
- 3 lbs beef chuck roast, 1.5-inch cubes
- 2 medium yellow onion, diced
- 4 cloves 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 cloves 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.