Old-Fashioned Beef Stew with Fluffy Herb Dumplings

1

Season the beef cubes generously with salt and pepper, then toss them in 1/4 cup of flour until evenly coated.

2

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.

3

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the onions begin to soften.

4

Return the browned beef to the pot and pour in the beef broth and dried thyme. Scrape the bottom of the pot to release any browned bits.

5

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes.

6

Add the cubed potatoes to the pot. Cover and continue to simmer for another 20 to 30 minutes until both the beef and vegetables are tender.

7

While the stew finishes cooking, prepare the dumplings. In a medium bowl, whisk together 1 cup flour, baking powder, a pinch of salt, and the chopped parsley.

8

Stir the milk and melted butter into the dry ingredients just until a soft dough forms. Do not overmix.

9

Drop spoonfuls of the dumpling dough directly onto the surface of the simmering stew.

10

Cover the pot tightly with a lid and simmer on low for 15 minutes. Do not lift the lid during this time, as the steam cooks the dumplings.

11

Serve immediately, ladling the stew and fluffy dumplings into warm bowls.