Beef and Dumplings
Dive into a warm bowl of savory goodness with our Beef and Dumplings! This hearty dish showcases succulent chunks of beef simmered to perfection, paired with light, fluffy dumplings that soak up every delicious drop of broth. With a hint of fresh herbs and a touch of garlic, it's the ultimate comfort food that will have you coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- cream of mushroom soup
- Italian seasoning or herbs de provence (5 ml)
- water (240 ml)
🥩Meat & Seafood(3)
- chuck roast (454 g)
- beef broth (240 ml)
- beef consomme (240 ml)
🥛Dairy & Eggs(2)
- frozen butter
- milk (240 ml)
🫙Pantry Staples(3)
- all-purpose flour (125 g)
- cornstarch (15 ml)
- self-rising flour (125 g)
🧂Spices & Seasonings(4)
- black pepper
- garlic powder (5 ml)
- onion powder (5 ml)
- salt
📦Other(1)
- cornmeal
Nutrition (per serving)
Calories
834
Protein
70g
Carbs
58g
Fat
50g
👨🍳 Instructions
- 1
Get your pan good and hot. Add a little oil.
- 2
Season the chuck roast with salt and black pepper, then add the meat to the pan.
- 3
Flip the meat, then add beef broth, cream of mushroom soup, beef consomme, garlic powder, Italian seasoning or herbs de provence, and onion powder.
- 4
Stir everything together and bring to a boil. Cover and lower the temperature to simmer.
- 5
For the dumplings, mix self-rising flour, all-purpose flour, and frozen butter together.
- 6
Add milk and mix until combined. Sprinkle a little flour on the surface and turn out the dough.
- 7
Knead a little, then roll out the dough to your desired thickness.
- 8
Sprinkle cornmeal on top and cut into desired shapes.
- 9
Mix water with cornstarch to thicken the broth, then whisk and add to the pan.
- 10
Add dumplings a few at a time, then stir in the beef.
💡 Pro Tips
- ✓Sear the chuck roast at 400°F+ until a deep mahogany crust forms (3-4 minutes per side) before braising, as the Maillard reaction creates 1000+ flavor compounds that dissolve into the broth and cannot develop during simmering.technique400°F+, 3-4 minutes per side
- ✓Simmer the braise at 185-205°F (just below boiling with occasional bubbles) for 2-2.5 hours; temperatures above 212°F cause collagen to break down too rapidly, creating mushy meat instead of tender strands with defined texture.timing185-205°F, 2-2.5 hours
- ✓Cut frozen butter into ¼-inch cubes and keep dumplings dough at 50-55°F while rolling; the cold fat creates steam pockets that produce a tender, flaky texture instead of dense dumplings, and warming above 60°F causes butter to fully incorporate, eliminating lamination.ingredient¼-inch cubes, 50-55°F dough temperature
- ✓Drop dumplings into the braise only when it returns to a gentle simmer (not a rolling boil), then maintain 190°F for 12-15 minutes; boiling agitation breaks apart dough and causes dumplings to absorb excess liquid and become soggy.timing12-15 minutes at 190°F
- ✓Use a 3:1 ratio of self-rising to all-purpose flour by weight (75% self-rising) because self-rising flour's leavening agents (sodium bicarbonate at ~0.5% weight) will fully activate during the 12-15 minute cook, preventing dense, compact dumplings.ingredient3:1 ratio (75% self-rising)
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Beef and Dumplings
Dive into a warm bowl of savory goodness with our Beef and Dumplings! This hearty dish showcases succulent chunks of beef simmered to perfection, paired with light, fluffy dumplings that soak up every delicious drop of broth. With a hint of fresh herbs and a touch of garlic, it's the ultimate comfort food that will have you coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- cream of mushroom soup
- Italian seasoning or herbs de provence (5 ml)
- water (240 ml)
🥩Meat & Seafood(3)
- chuck roast (454 g)
- beef broth (240 ml)
- beef consomme (240 ml)
🥛Dairy & Eggs(2)
- frozen butter
- milk (240 ml)
🫙Pantry Staples(3)
- all-purpose flour (125 g)
- cornstarch (15 ml)
- self-rising flour (125 g)
🧂Spices & Seasonings(4)
- black pepper
- garlic powder (5 ml)
- onion powder (5 ml)
- salt
📦Other(1)
- cornmeal
Nutrition (per serving)
Calories
834
Protein
70g
Carbs
58g
Fat
50g
👨🍳 Instructions
- 1
Get your pan good and hot. Add a little oil.
- 2
Season the chuck roast with salt and black pepper, then add the meat to the pan.
- 3
Flip the meat, then add beef broth, cream of mushroom soup, beef consomme, garlic powder, Italian seasoning or herbs de provence, and onion powder.
- 4
Stir everything together and bring to a boil. Cover and lower the temperature to simmer.
- 5
For the dumplings, mix self-rising flour, all-purpose flour, and frozen butter together.
- 6
Add milk and mix until combined. Sprinkle a little flour on the surface and turn out the dough.
- 7
Knead a little, then roll out the dough to your desired thickness.
- 8
Sprinkle cornmeal on top and cut into desired shapes.
- 9
Mix water with cornstarch to thicken the broth, then whisk and add to the pan.
- 10
Add dumplings a few at a time, then stir in the beef.
💡 Pro Tips
- ✓Sear the chuck roast at 400°F+ until a deep mahogany crust forms (3-4 minutes per side) before braising, as the Maillard reaction creates 1000+ flavor compounds that dissolve into the broth and cannot develop during simmering.technique400°F+, 3-4 minutes per side
- ✓Simmer the braise at 185-205°F (just below boiling with occasional bubbles) for 2-2.5 hours; temperatures above 212°F cause collagen to break down too rapidly, creating mushy meat instead of tender strands with defined texture.timing185-205°F, 2-2.5 hours
- ✓Cut frozen butter into ¼-inch cubes and keep dumplings dough at 50-55°F while rolling; the cold fat creates steam pockets that produce a tender, flaky texture instead of dense dumplings, and warming above 60°F causes butter to fully incorporate, eliminating lamination.ingredient¼-inch cubes, 50-55°F dough temperature
- ✓Drop dumplings into the braise only when it returns to a gentle simmer (not a rolling boil), then maintain 190°F for 12-15 minutes; boiling agitation breaks apart dough and causes dumplings to absorb excess liquid and become soggy.timing12-15 minutes at 190°F
- ✓Use a 3:1 ratio of self-rising to all-purpose flour by weight (75% self-rising) because self-rising flour's leavening agents (sodium bicarbonate at ~0.5% weight) will fully activate during the 12-15 minute cook, preventing dense, compact dumplings.ingredient3:1 ratio (75% self-rising)