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 sear the meat in a pot with oil or butter.
- Sauté onions, carrots, potatoes, and garlic in the same pot.
- Return meat to the pot, add beef stock, and simmer for 2 hours.
- Mix dumpling batter with flour, baking powder, salt, butter, and milk.
- Add dumplings to the stew and cook for 20 minutes.
- Serve hot.
Notes
- Use chuck meat for the best texture.
- Do not overcrowd the pot when searing the meat.
- Adjust seasoning to taste.
- Fresh herbs enhance the flavor of the dumplings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- 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: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg