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Hearty Beef Stew with Fluffy Buttermilk Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl
  • Measuring Cups

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 medium potatoes, peeled and cubed
  • 4 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk

Instructions
 

  • Heat the vegetable oil in a large pot over medium-high heat. Add the beef stew meat and brown it on all sides for about 5 minutes.
  • Stir in the onion, carrots, and celery. Cook for 3 minutes until the onion softens.
  • Sprinkle the 2 tablespoons of flour over the mixture and stir for 1 minute to coat everything.
  • Pour in the beef broth, then add the potatoes, thyme, 1 teaspoon salt, and black pepper. Bring to a simmer, cover, and cook for 45 minutes until the beef is tender.
  • While the stew simmers, mix the 1.5 cups flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in the buttermilk until a soft dough forms.
  • Drop spoonfuls of the dough onto the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid so the dumplings steam properly.

Notes

Make the stew base a day ahead and reheat it before adding fresh dumpling dough for the best rise. If the broth seems too thin after the beef cooks, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers keep well in the fridge for two days, and the dumplings soften further when reheated gently on the stove with a splash of broth.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Mixing Bowl, Measuring Cups