Beef Stew With Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
What You'll Need
  • 4 lbs. beef chuck
  • 3 large carrots (cubed, then halved)
  • 4 red potatoes (cubed)
  • 1 onion (diced)
  • 1 32 oz. container of beef broth
  • 1 cup Riesling (or white wine of your choice)
  • ½ cup heavy cream
  • 3 sprigs thyme
  • 2 tsp. salt
  • 1 tsp. freshly ground pepper
  • 3 sprigs rosemary
  • 4 TBS. Harissa (made from Half Baked Harvest's recipe)
  • 2 cloves garlic (Crushed)
  • Dumplings
  • 1½ cup Bisquick
  • ½ cup milk
  • 1 tsp. chopped sage
  • 1 tsp. chopped rosemary
  • 1 tsp. chopped thyme
  1. In a large bowl, combine the beef, the harissa and crushed garlic (be sure to rub it all over the meat) and set aside.
  2. In a large pot add the butter and diced onions and cook until golden brown.
  3. Increase the heat to medium-high and sear the beef for about 5 minutes on each side (don't move it during this time, just let it sit).
  4. Once seared on all sides, remove the meat from the pan and set aside.
  5. Add the cubed potatoes (and a touch of butter) and cook until they form a golden crust.
  6. Then add the herbs, Riesling, salt, heavy cream, and beef broth and bring to a simmer. Cook for about 15-20 minutes or until the potatoes are tender
  7. Add the the beef back into the stew along with the cubed carrots .Let simmer for about 20 minutes.
  8. In a small bowl add all of the dumpling ingredients and fork together until just combined. Scoop onto the simmering stew and increase the temp to a boil. Cover and cook for about 15 minutes or until the dumplings and meat are both fully cooked.
  9. *This stew is fabulous straight from the stove-top, but even better warmed up again the next day!
Recipe by The Blonde Chef at