Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp vegetable oil
  • 2 large yellow onions, chunky dice
  • 4 cloves garlic, smashed
  • 3 tbsp all-purpose flour for coating
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 2 cups beef bone broth, low sodium
  • 1 cup dry stout or red wine
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, sliced into thick coins
  • 2 ribs celery, sliced 1/2 inch thick
  • 1.5 cups all-purpose flour for dumplings
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp cold butter, cubed
  • 3/4 cup whole milk
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the 3 tbsp vegetable oil in the Dutch oven over a bed of hot coals until the oil shimmers. Toss the 2 lbs beef cubes with 3 tbsp flour, salt, and pepper, then sear in batches until a dark brown crust forms. Note: This crust is where all your flavor lives.
  2. Remove the beef and add the 2 diced onions to the rendered fat. Sauté until softened and golden, about 8 minutes. Stir in the 4 smashed garlic cloves and cook for 1 minute until the aroma of toasted garlic fills the air.
  3. Return the beef to the pot. Pour in the 1 cup stout, 2 cups bone broth, and 2 tbsp Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to release the fond (the brown bits). Add the rosemary, thyme, and bay leaves.
  4. Cover the pot and move it to a cooler part of the fire or elevate it on a tripod. Simmer gently for 1 hour 30 mins. You want a lazy bubble, not a rolling boil. Add the 1 lb potatoes, 3 carrots, and 2 ribs celery. Continue cooking for 30 minutes until the carrots are fork tender.
  5. In a bowl, whisk 1.5 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Rub in the 3 tbsp cold butter until it looks like coarse crumbs. Stir in the 3/4 cup milk and parsley until just combined. Drop spoonfuls of dough onto the surface of the simmering stew.
  6. Replace the lid and place a few hot coals on top. Cook for 15 minutes until the dumplings have doubled in size and look fluffy. Do not peek! Opening the lid lets the steam escape and will lead to heavy, dense dumplings.