Ingredients:

  • 1.5 kg (3.3 lbs) Beef Chuck Roast, cut into 2.5 cm (1 inch) cubes
  • 3 tbsp (25g) All-Purpose Flour
  • 2 tbsp (30ml) Olive Oil
  • 2 medium Yellow Onions, chopped (approx 300g)
  • 3 medium Carrots, peeled and chopped (approx 300g)
  • 2 stalks Celery, chopped (approx 150g)
  • 3 cloves Garlic, minced
  • 1 litre (4.2 cups) Beef Broth
  • 2 tbsp (30ml) Tomato Paste
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1 tsp (2g) Dried Thyme
  • 1/2 tsp (1g) Dried Rosemary
  • 1 Bay Leaf
  • Salt: To taste
  • Black Pepper: To taste
  • 200g (1 cup) Frozen Peas
  • 225g (1 3/4 cups) All-Purpose Flour
  • 2 tsp (8g) Baking Powder
  • 1/2 tsp (3g) Salt
  • 50g (1/4 cup) Unsalted Butter, cold and cubed
  • 2 tbsp Fresh Parsley, chopped
  • 2 tbsp Fresh Chives, chopped
  • 120-150ml (1/2 - 2/3 cup) Milk

Instructions:

  1. Toss the beef cubes with flour, salt, and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute.
  4. Stir in tomato paste and cook for 1 minute. Pour in beef broth, scraping up any browned bits from the bottom of the pot.
  5. Return the beef to the pot. Add Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender.
  7. While the stew simmers, prepare the dumpling dough. In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Stir in parsley and chives. Gradually add milk, mixing until just combined. The dough should be soft but not sticky.
  9. Remove the bay leaf from the stew. Increase the heat slightly so the stew is gently simmering. Drop spoonfuls of dumpling dough onto the surface of the stew.
  10. Cover the pot tightly and simmer for 20-25 minutes, or until the dumplings are cooked through and the tops are golden brown. Check the dumplings with a toothpick – it should come out clean.
  11. Stir in the frozen peas during the last 5 minutes of cooking time. Season to taste with salt and pepper. Serve hot. Enjoy these perfect stew dumplings.