Beef Stew with Dumplings

Coating the Beef In a large bowl, toss the beef stew meat with the flour until evenly coated.

Browning the Beef Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the coated beef in batches and cook until browned on all sides. Remove the beef from the pot and set aside.

Sautéing the Onion and Garlic In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent.

Adding the Stew Ingredients Return the browned beef to the pot. Add the beef broth and red wine (if using). Stir in the sliced carrots, celery, dried thyme, and bay leaf. Season with salt and black pepper to taste.

Simmering the Stew Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.

Preparing the Dumpling Batter In a separate bowl, whisk together the flour, baking powder, and salt for the dumplings. Add the milk and melted butter, stirring until just combined.

Adding the Dumplings Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and cook for an additional 15-20 minutes, or until the dumplings are cooked through and fluffy.

Serving the Dish Serve the beef stew with dumplings hot and enjoy!