Traditional Beef Stew with Dumplings
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (3-pound) boneless chuck roast
- 3 tablespoons vegetable oil
- 1 medium yellow onion, large dice
- 4 cups (1 quart) beef broth
- 2 bay leaves
- 6 medium carrots, peeled and chopped medium
- 4 medium celery stalks, chopped leaves and all
- 5 medium Yukon Gold potatoes, peeled and diced medium
- 1 cup frozen pea
- Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside.
- Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.
- Add the onion to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
- Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute. Pour in the stock, scraping up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
- Return the meat and juices into the pot. Add the broth, bay leaves, and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer covered for 1 hour.
- Cut the carrots, celery, and potatoes into a medium dice and add them to the pot. Stir to combine, cover with a tight-fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 20 minutes more.
- Remove and discard the bay leaves and stir in the peas. Taste and season with salt and pepper as needed.
- For the dumplings, sift flour, baking powder, and salt together; add liquid and mix to make a batter that can be dropped from a spoon. Drop by the spoonful (any size you'd like) onto boiling stew, being careful not to splatter the broth. Cover and cook for 10 to 15 minutes, depending on size of dumplings.
Cutting the beef and potatoes into smaller, bite-size pieces ensures the stew will cook in less time and still be tender and delicious!
Courses Crock Pot