Beef Stew with Dumplings
"Beef Stew with Dumplings is a hearty stew loaded with tender beef, vegetables, and a flavorful broth with large, plump homemade dumplings...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil
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1 ½ pounds chuck beef, (cut into cubes)
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¼ cup (31 g) all-purpose flour
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2 ribs celery, (chopped)
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3 large carrots, (sliced into rounds)
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½ cup (67 g) frozen peas
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5 Yukon gold potatoes, (cut into bite-sized cubes (about 2 pounds))
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1 yellow onion, (chopped)
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1 teaspoon garlic, (minced)
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2 bay leaves
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½ teaspoon fresh thyme leaves, (chopped)
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¼ cup fresh parsley leaves, (chopped)
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2 tablespoons tomato paste
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salt and pepper, (to taste)
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3 cups (720 g) beef broth
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½ cup (119.5 g) red wine, (we used cabernet)
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1 cup (230 g) sour cream
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½ cup (122.5 g) whole milk
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2 large eggs, (room temperature)
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2 teaspoons fresh thyme leaves, (chopped)
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2 cups (250 g) all-purpose flour
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3 teaspoons baking powder
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1 teaspoon kosher salt
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parsley, (for garnish)
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