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Witch's Cauldron Beef Stew with Herb Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Mixing Bowl
  • Wooden Spoon

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, sliced into rounds
  • 2 medium potatoes, cubed
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup milk
  • 2 tablespoons butter, melted

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides for about 6 minutes. Remove the beef and set it aside.
  • Add the diced onion to the same pot and cook for 3 minutes until it softens. Stir in the tomato paste and cook for 1 minute more.
  • Return the beef to the pot along with the carrots, potatoes, beef broth, thyme, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
  • While the stew simmers, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, parsley, and a pinch of salt. Stir in the milk and melted butter until a soft dough forms.
  • After the stew has simmered for 1 hour, drop spoonfuls of the dumpling dough onto the surface of the stew. Cover the pot and cook for 15 minutes without lifting the lid so the dumplings steam through.

Notes

Keep the lid on during the final 15 minutes so the dumplings cook evenly and stay light. If the stew thickens too much before adding the dumplings, stir in a splash of extra broth. Leftovers reheat well on the stovetop with a little added liquid to loosen the broth, and the dumplings hold their texture for up to two days in the fridge.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Mixing Bowl, Wooden Spoon