Beef and Dumplings

Ingredients

• 2 lb chuck roast (Use 2–3 pounds; trimmed edible portion)
• 10.5 oz beef consommé (1 can)
• 4 cup low-sodium beef broth
• 10.5 oz condensed cream of mushroom soup (1 can)
• 1 tsp salt (Use 1–2 teaspoons, or to taste; additional salt may be used at the end)
• 1 tsp freshly ground black pepper (For seasoning the beef and broth; additional pepper may be used at the end)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp herbs de Provence (Or Italian seasoning)
• cooking oil (For searing the roast)
• 2 cup self-rising flour
• 1 cup all-purpose flour (Plus additional flour for the work surface)
• 1 tsp freshly ground black pepper (For the dumpling dough)
• 0.25 cup salted butter (Chilled; grate on a box grater)
• 1 cup milk (Plus additional milk as needed, 1 tablespoon at a time)
• 0.25 cup cornmeal (Optional, for sprinkling over the dumplings)
• 1 tbsp cornstarch (Use 1–2 tablespoons for the slurry)
• 2 tbsp cold water (Use 2–3 tablespoons to make the cornstarch slurry; additional water is added to nearly cover the roast)

Steps

1. 1

   Season the chuck roast on both sides with salt and black pepper.

2. 2

   Heat a large Dutch oven over medium-high heat and add enough oil to coat the bottom.

3. 3

   When the oil is hot, place the roast in the Dutch oven and sear it for 2–3 minutes on each side.

4. 4

   Add the beef consommé, beef broth, cream of mushroom soup, salt, pepper, garlic powder, onion powder, and herbs de Provence directly to the Dutch oven.

5. 5

   Add enough water to nearly cover the roast, then stir the liquid and seasonings to combine.

6. 6

   Bring the mixture to a boil. Reduce the heat to medium-low, cover the Dutch oven, and simmer for 2–2½ hours, until the roast is fall-apart tender.

7. 7

   Leave the broth in the Dutch oven. Carefully transfer the roast to a large bowl and shred it with two forks.

8. 8

   To make the dumplings, whisk the self-rising flour, all-purpose flour, and black pepper together in a medium bowl.

9. 9

   Working quickly, grate the chilled butter on a box grater directly into the flour mixture. Gently toss the butter into the flour until coated.

10. 10

    Make a well in the center of the flour mixture and add the milk. Fold with a spatula until a dough just forms. If the dough is too dry, add additional milk 1 tablespoon at a time.

11. 11

    Lightly flour a clean work surface. Roll the dough out with a rolling pin to approximately ¼ inch thick.

12. 12

    Cut the dough into 1-inch squares using a butter knife or pizza cutter.

13. 13

    If desired, sprinkle the cornmeal evenly over the cut dough and gently pat it to adhere.

14. 14

    Whisk the cornstarch with 2–3 tablespoons cold water until smooth. Stir the slurry into the simmering broth.

15. 15

    Return the broth to a boil over medium-high heat, then reduce the heat to medium.

16. 16

    Drop the dumplings into the broth one at a time. Raise the heat briefly to return the broth to a boil, then reduce the heat to low.

17. 17

    Simmer for about 10 minutes, until the dumplings are cooked through and the mixture has thickened.

18. 18

    Return the shredded beef to the Dutch oven and stir it into the broth and dumplings.

19. 19

    Season with salt and freshly ground black pepper to taste, and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated on the stovetop or in the microwave; add beef broth to thin if needed. Freezing is not recommended because the dumpling texture changes. The beef stew can be made ahead, but hold off on mixing and adding the dumplings until nearly ready to serve. For a slow-cooker version, sear the roast first, then cook it with the consommé, broth, soup, seasonings, and enough water to nearly cover it on low for 7–8 hours or high for 4–5 hours. If using homemade self-rising flour, combine 1 cup all-purpose flour with 1 teaspoon baking powder and ¼ teaspoon salt for each cup needed.

Nutrition per serving

• main
• American
• comfort food
• one-pot
• stew
• dumplings
• family dinner