This Old Fashioned Beef Stew with Scallion Dumplings is worthy of soup season. It’s like a big hug in a bowl that just warms you all the way through.
My mom would make this on chilly nights and I just remembered feeling so cozy eating this. Her mom taught her (my Nana) and her mom taught her (my Great Grandma). This Old Fashioned Beef Stew with Scallion Dumplings has been in the family for quite some time. It’s one of my dad’s favorites, he has said he could live off this stew for the rest of his life!
I added a few different ingredients that aren’t usually in my family’s stew, as I do. Everything in my kitchen gets the “Amy Touch”. The scallions were just a natural addition that adds a slight freshness to the stew. Lastly, I also like to add a turnip or two, I love that it adds a little sharpness and some earthy zing.
Considering how comforting this stew is, I like to think it’s pretty healthy. There is a ton of veggies and lean beef, all simmered together and topped with soft steamed dumplings. If you omit the dumplings, the stew is very low carb and lower in saturated fats.
Give this wholesome stew a try and let me know how you liked it. Enjoy!
Old Fashioned Beef Stew with Scallion Dumplings
Ingredients
For the Stew
- 1.5 lbs Stewing Beef example: eye of round, chuck or bottom sirloin
- 4 tbsp Montreal Steak Seasoning or to taste
- 1 Large Onion diced
- ½ cup Carrots cubed
- ½ cup Celery cubed
- ¼ cup Tomato Paste
- 5 Garlic Cloves crushed
- ½ cup Red Wine
- 2 Bay Leaves
- 1 tsp Dried Thyme
- 1 Beef Bouillon Cube
- 1 28oz. Can Crushed Tomatoes
- 2 Red Potatoes cubed
- 2 Turnips cubed
- 1-2 cups Water to fully submerge the vegetables
- ½ cup Frozen Peas rinsed
For the Dumplings
- 1 cup Flour
- 3 tbsp Melted Butter
- ¾ cup Half & Half or milk
- 2 tbsp Green Scallions sliced
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Instructions
- Trim and prepare the beef into one inch cubes, sprinkle generously with Montreal Steak Seasoning. Make sure to coat all the sides with the seasoning.
- Heat a large dutch oven or heavy bottom pot to medium high heat. Add about 3 tbsps of oil and add the beef. Sauté until the beef gets some good color on it and add the onion, carrots and celery. Scrape the bottom of the pan to get brown bits from the beef into the mixture.
- Once the onions are translucent, add the tomato paste and caramelize it for about 3-5 minutes until it deepens in color. Add the garlic and sauté until fragrant.
- Deglaze the pan with red wine and scrape the pan to release any brown bits. Thats where all the flavor is.
- Add the bay leaves, thyme, bouillon and crush tomatoes. Stir well.
- Add the potatoes and turnips, add enough water to submerge everything. Bring the stew to a boil.Cover and reduce the heat to medium low and let simmer for 40 minutes, until the beef is tender.
- Add frozen peas, adjust the heat back up to medium high and bring the stew up to a boil.
Scallion Dumplings
- Combine all the ingredients and stir with a wooden spoon until just combined.
- Take a spoonful of the batter and drop it into the boiling stew. Let it sit directing on top of the stew. Repeat until all the batter is used.
- Cover and reduce the heat to medium. Cook for 15 minutes without lifting the lid. When they are done, they will double in size and look dried off a bit.
