Cozy Beef Stew with Herb Dumplings

My mom’s beef stew with dumplings was the heart of our weeknights growing up. It was one of those comforting one-pot dinners that filled the house with the kind of aroma that made you pause mid-homework and drift toward the kitchen.

She’d flour and sear cubes of beef until they turned deep golden, toss in onions, carrots, and potatoes, and let it all simmer low and slow until the broth turned rich and savory. But the best part — hands down — were the dumplings.

Her dumplings were simple — just a runny Bisquick dough dropped onto the bubbling stew — but when the lid went on, they transformed. Steam rose and worked its magic, puffing them into soft clouds that drank in the savory broth below. Cozy, tender, and somehow celebratory, they were pure comfort in every bite.

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Table of Contents

1. Elevating a Food Memory
2. The Soup & Slipper Series
3. Ingredients
4. Beef Stew: Step-by-Step Ingredients
5. Herb Dumplings: Step-by-Step Ingredients
6. Printable Recipe

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Elevating a Food Memory : Beef Stew with Herb Dumplings

This version honors my mom’s recipe but elevates the flavors with a few flavor-layering upgrades:

• Bisquick be gone! These buttery, pillowy dumplings use everyday pantry ingredients but get a boost of flavor from garlic powder and fresh herbs — they’re light, savory, and irresistibly tender.

• Red wine, tomato paste, a touch of Worcestershire, and a drizzle of balsamic vinegar add layered depth to the stew, turning a weeknight favorite into something quietly special.
• And because I can’t resist a touch of whimsy, the dumplings are piped into heart shapes and baked right on top until they’re puffed and golden.

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The Soup and Slippers Series

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Ingredients for Beef Stew with Herb Dumplings

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Step-by-Step Instructions for Beef Stew

Sear the Beef : 1) Pat beef dry with paper towels. Season with salt and pepper, then lightly toss with 2 tbsp flour. 2) Heat 2 tbsp olive oil and 1 tbsp butter in a large Dutch oven over medium-high heat. 3) Working in batches, sear beef until browned on all sides (about 3–4 minutes per side). 4) Transfer to a plate and set aside.

Build the Base: 5) Reduce heat to medium. Deglaze pan with red wine, scraping up browned bits. Simmer 1–2 minutes to let alcohol cook off.

6) Add onions and stir to coat. Let cook for about 3 minutes. 7) Add carrots, celery tomato paste and garlic. Cook 5–7 minutes, stirring occasionally, until softened and fragrant.

8) Return beef (and its juices) to the pot. 9) Add potatoes, Worcestershire, broths and rest a bouquet garni – a bay leaf, thyme and rosemary tied together with cooking twine on top of the broth. 10) Bring to a simmer, then reduce heat to low. Cover and cook 1½ to 2 hours, stirring occasionally, until beef is fork-tender.

11) Add mushrooms in the final 30 minutes of simmering. 12)Add balsamic vinegar. Adjust the stew’s seasoning (add salt, pepper) to taste. 12) Stir in the frozen peas — they’ll begin to thaw and brighten the broth.

Step-by-Step Instructions for Herb Dumplings

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
2. Cut in butter using a fork or fingertips until pea-sized. Stir in herbs.

3) Add milk gradually and gently fold the dough just until it comes together in the consistency of a thick pancake dough.

4) With a large spoon, Drop the dumplings directly on top of the simmering stew. Or alternatively use a piping back to make shaped dumplings. 5) Cover with a tight-fitting lid and cook over low heat for 15–18 minutes, until dumplings are puffed, set, and no longer doughy inside.

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