Brown the beef well to develop deep flavor
Simmer low and slow for tender meat
Don’t overmix dumpling dough—keep it light
Keep the lid closed while dumplings cook to ensure fluffiness
Taste and adjust seasoning before serving
Instructions
1. Prepare the stew:
Heat oil in a large pot and brown beef in batches
Remove beef and sauté onions, carrots, and celery
Add garlic and tomato paste; cook briefly
Sprinkle flour and stir well
Return beef to pot
Add broth, wine, herbs, and bay leaves
Bring to a simmer, cover, and cook for 1.5–2 hours
2. Make the dumplings:
Mix flour, baking powder, and salt
Cut in butter until crumbly
Stir in milk and parsley to form dough
3. Cook dumplings:
Drop spoonfuls of dough onto simmering stew
Cover tightly and cook for 15 minutes without lifting lid
4. Finish:
Remove bay leaves
Adjust seasoning and serve hot
Description
This dish features melt-in-your-mouth beef in a thick, savory gravy, paired with tender vegetables and topped with golden, pillowy dumplings. Each bite delivers warmth and depth of flavor.
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