Ingredients with Measurements:
- 2 lbs. beef stew meat
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp. tomato paste
- 2 bay leaves
- 1 tsp. dried thyme
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 cup frozen peas
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup milk
- 2 tbsp. butter, melted
Special equipment needed:
- Dutch oven or large pot with lid
- Mixing bowl
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or large pot, heat vegetable oil over medium-high heat. Add beef stew meat and brown on all sides, about 5 minutes. Remove beef from pot and set aside.
3. Add onion and garlic to the pot and sauté until onion is translucent, about 3 minutes.
4. Pour in beef broth and red wine, scraping the bottom of the pot to release any browned bits. Stir in tomato paste, bay leaves, and dried thyme.
5. Return beef to the pot and add chopped carrots and potatoes. Bring to a boil, then reduce heat to low and cover with lid. Simmer for 1 hour.
6. In a mixing bowl, combine all-purpose flour, baking powder, and salt. Stir in milk and melted butter until a dough forms.
7. Drop spoonfuls of dough on top of the stew, spacing them evenly. Cover with lid and transfer to preheated oven. Bake for 20-25 minutes, until dumplings are cooked through.
8. Remove from oven and stir in frozen peas. Discard bay leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork.
- Red wine can be substituted with beef broth or vegetable broth.
- Frozen peas can be substituted with frozen corn or green beans.
Variations:
- Add mushrooms to the stew for an earthy flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add a tablespoon of Worcestershire sauce for a tangy flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon to scrape the bottom of the pot while adding the broth and wine to release all the flavor.
- To make the dumplings fluffier, avoid overmixing the dough.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a dumpling on top and a sprig of fresh thyme.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the stew is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the stew. Bring to a boil and simmer until thickened.
- If the dumplings are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Beef stew with dumplings is a classic comfort food that originated in Europe. It was a popular dish during the Middle Ages and was often made with cheaper cuts of meat and root vegetables.
Flavor profiles:
This dish has a savory and hearty flavor with a touch of sweetness from the vegetables. The dumplings add a fluffy and buttery texture to the stew.
Serving suggestions:
Serve this dish on a cold winter day with a glass of red wine or a cup of hot tea.
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Taste: Savory, Rich, Hearty, Comforting, Herbal