Beef and Veggie Stew with Dumplings

Ingredients

• 2 lbs of beef chuck, cut into cubes
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, chopped
• 3 potatoes, cubed
• 1/2 cup of frozen peas
• 2 tablespoons of tomato paste
• 2 tablespoons of Worcestershire sauce
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 4 cups of beef broth
• 2 tablespoons of butter
• 2 tablespoons of flour
• Salt and pepper to taste
• For the Dumplings:
• 1 cup of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3 tablespoons of cold butter
• 3/4 cup of milk

Directions

1. In a large pot, heat a tablespoon of oil over medium-high heat. Add the beef cubes and season with salt and pepper. Cook for 5 minutes, or until the beef is browned. Remove from the pot and set aside.
2. Add the onion and garlic to the pot and cook for 3 minutes. Add the carrots and potatoes and cook for 5 minutes. Add the peas, tomato paste, Worcestershire sauce, thyme, rosemary and beef broth. Bring to a boil, reduce the heat and simmer for 30 minutes.
3. In a small bowl, mix together the butter and flour. Add to the stew and stir to combine. Simmer for an additional 15 minutes.
4. In a medium bowl, mix together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the milk and stir until just combined. Drop spoonfuls of the dumpling mixture onto the stew.
5. Simmer for 20 minutes, or until the dumplings are cooked through. Serve the stew warm.

Interesting Facts

• Beef and Veggie Stew is a traditional British dish that has been around for centuries.
• It is a great way to use up leftover vegetables.
• Adding dumplings to your stew can help to thicken the broth.
• This dish is a perfect way to warm up on a cold winter day.