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A Winter's Walk Beef And Carrot Stew With Herb Crusted Dumplings Recipe

Escape the winter chill with this hearty and comforting beef and carrot stew, topped with deliciously crisp and golden herb-crusted dumplings! Perfect after a brisk winter's walk, this recipe is as warming as it is satisfying. Made with tender beef (choose your favorite cut – minced, stewing, or chuck steak works wonderfully), this stew simmers to perfection, developing rich, deep flavors. The fluffy dumplings bake to golden perfection on top, adding a delightful textural contrast. Serve with simple sides like steamed greens or potatoes for a complete and unforgettable meal. This recipe is easily adaptable for crockpots and serves 4 generously.

Prep Time 30 mins
Cook Time 135 mins
Calories 4692.3 kcal
Protein 88g
Rating 4.6 (14 Reviews)
A Winter's Walk Beef And Carrot Stew With Herb Crusted Dumplings 33

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Winter's Walk Beef And Carrot Stew With Herb Crusted Dumplings

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How to Make A Winter's Walk Beef And Carrot Stew With Herb Crusted Dumplings

  1. **Beef and Carrot Stew:**
  2. Preheat oven to 170°C (325°F/Gas Mark 3).
  3. Season 1.5 lbs beef (minced, stewing, or chuck) generously with salt and pepper. Toss with 2 tbsp all-purpose flour until evenly coated.
  4. Heat 2 tbsp butter in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Set aside.
  5. Add 1 large onion (chopped), 2 cloves garlic (minced), and 1 lb carrots (chopped) to the skillet. Sauté for 5-7 minutes until softened and lightly golden.
  6. Transfer the browned beef and vegetables to a large oven-safe casserole dish (e.g., Dutch oven).
  7. Stir in 1 (28 oz) can chopped tomatoes, 4 cups beef stock, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Mix well.
  8. Cover the casserole dish and bake for 2 hours.
  9. **Dumplings:** While the stew simmers, prepare the dumplings.
  10. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh herbs (e.g., rosemary, thyme).
  11. Cut in 1/2 cup beef suet (or 1/2 cup cold grated butter) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  12. Gradually add 1/2 cup cold water, mixing until a soft but not sticky dough forms.
  13. Shape the dough into 8 dumplings (about 2 inches in diameter).
  14. After 2 hours of stew cooking, remove the casserole from the oven, uncover, and place the dumplings on top of the stew.
  15. Bake uncovered for another 20-25 minutes, or until the dumplings are golden brown and crusty.
  16. Serve immediately with steamed cabbage, greens, or baby potatoes. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

29g

Fat

625g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Beef Vegetables Oven Easy European Heirloom Historical Holiday Event Kid Friendly Winter English Scottish Stews Dietary One Dish Meal Welsh Seasonal Comfort Food Ground Beef Meat Steak Carrots Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less