Ingredients
Scale
- 2 pounds stew meat (chuck meat)
- 2 tablespoons flour
- 1 large onion
- 4 to 5 carrots
- 3 cups golden potatoes
- 1 teaspoon fresh rosemary
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 cloves garlic
- 2 teaspoons tomato paste
- 2 quarts beef stock
- 2 sprigs fresh thyme
- 1 cup flour (for dumplings)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt (for dumplings)
- 1 tablespoon butter (room temperature)
- 1/3 to 1/2 cup milk
- Fresh herbs (parsley and chives, optional)
Instructions
- Season and coat the meat with flour, then sear in a pot until browned. Remove and set aside.
- Sauté onions, carrots, potatoes, and rosemary in the same pot. Add garlic and tomato paste.
- Return the meat to the pot, add beef stock, and bring to a simmer. Cover and cook on low for 2 hours.
- Combine flour, baking powder, salt, herbs, butter, and milk to form a sticky dumpling dough.
- Drop spoonfuls of dumpling dough into the stew. Cover and steam for 20 minutes or bake uncovered for crispiness.
- Serve hot.
Notes
- For crispier dumplings, bake uncovered at 350°F (175°C).
- Adjust milk quantity to achieve the right dough consistency.
- Fresh herbs enhance flavor but are optional.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Stovetop/Oven
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg