Beef Stew with Dumplings and Swiss Chard
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- Chef's knife
INGREDIENTS
Stew:
- 3 bunches Swiss chard, washed and finely chopped
- 2 tablespoons olive oil
- 2.2 pounds/1 kilogram beef chuck, cut into cubes (shoulder roast, beef shank, or osso buco work well)
- 1 large bunch cilantro, finely chopped
- 2 medium onions, finely diced
- 4 medium potatoes, peeled and cut into chunks
- 2 cups white beans, soaked overnight and drained
- 5 cloves garlic, minced
- ½ tablespoon turmeric
- ½ tablespoon freshly ground black pepper
- 1 teaspoon salt, plus more to taste
Dumplings:
- 1 ½ cups semolina
- 3 eggs
- 7 ounces/200 grams lamb fat, finely minced (or ground meat with fat)
- 5 cloves garlic, minced
- 1 tablespoon sweet paprika
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon turmeric
INSTRUCTIONS
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped Swiss chard and sauté, stirring occasionally, until it releases its liquid and turns a deep green color, about 45 minutes. Once fully wilted and dry, transfer to a food processor and pulse a few times until finely chopped.
- In the same pot, heat another drizzle of oil over medium-high heat. Sear the beef cubes on all sides until deeply browned, about 4 minutes per side. Remove and set aside. Lower the heat to medium, add the onions, and sauté until golden and fragrant, about 10 minutes. Return the beef to the pot along with the cooked Swiss chard, chopped cilantro, garlic, turmeric, and black pepper. Pour in enough water to fully submerge the ingredients and bring to a gentle boil. Stir in the soaked white beans, reduce the heat to low, cover, and let simmer for 40 minutes.
- Meanwhile, in a mixing bowl, combine the semolina, eggs, minced lamb fat (or ground meat), garlic, paprika, black pepper, and turmeric. Knead the mixture until it forms a smooth, cohesive dough. Shape into small, medium-sized dumplings and gently place them into the simmering stew. Cover and cook for another 40 minutes, adding more water as needed to keep everything submerged.
- After the stew has simmered for a total of 1 hour and 20 minutes, add the potatoes and continue cooking for another 35 minutes, or until they are fork-tender and the beef is melt-in-your-mouth soft. Taste and adjust seasoning as needed.
- Serve hot with a generous side of couscous. Enjoy!
MY NOTES
FAQ
What cut works best for this beef stew with dumplings?
For a rich, flavorful beef stew with dumplings, tougher cuts of beef with good marbling and connective tissue are ideal, as they break down during slow cooking and create a tender, melt-in-your-mouth texture. Chuck roast is one of the best choices because of its balance of meat, fat, and collagen, which thickens the broth as it simmers. Beef shank, osso buco, or short ribs are also excellent for a deeper, beefier flavor. If you prefer leaner cuts, shoulder roast or brisket can work, but they may not be as tender. Avoid quick-cooking cuts like sirloin, which can become tough and dry when simmered for a long time.
How long should I cook the beef to make it tender?
The key to tender beef in a stew is slow cooking at a low temperature. For stovetop or oven cooking, simmer the beef for at least 1.5 to 2 hours, though tougher cuts may need up to 3 hours for the collagen to break down completely. If using a slow cooker, cook on low for 6 to 8 hours or on high for 4 to 5 hours. In an Instant Pot or pressure cooker, 35 to 45 minutes under high pressure followed by a natural release should be sufficient. Cooking time for this beef stew with dumplings also depends on the size of the beef pieces—larger chunks take longer to tenderize.
Make the beef stew with dumplings in a slow cooker or Instant Pot
Both methods work well and can make the cooking process easier. For a slow cooker, brown the beef and sauté the onions first for maximum flavor, then transfer everything to the slow cooker and cook on low for 6 to 8 hours or high for 4 to 5 hours. In an Instant Pot, use the sauté function to brown the beef and onions, then add the liquid and other ingredients, seal the lid, and pressure cook for 35 to 45 minutes. Let the pressure release naturally for about 15 minutes before opening. Dumplings should be added during the last hour in a slow cooker or after pressure cooking in an Instant Pot using the sauté function.
The secret to getting rich, deep flavor in the broth
A well-developed beef stew broth relies on several factors. Browning the beef before simmering creates a deep, caramelized flavor due to the Maillard reaction. Sautéing onions, garlic, and spices in the same pot helps build layers of taste. Using homemade or high-quality beef stock instead of water intensifies the richness. Deglazing the pot with a bit of wine or vinegar can add depth. Letting the stew simmer for an extended period allows flavors to meld and deepen. Fresh herbs like thyme, bay leaves, or rosemary can enhance the aroma, while umami-rich ingredients such as tomato paste, soy sauce, or Worcestershire sauce provide complexity.
Do I need to brown the beef before simmering?
Browning the beef is highly recommended but not absolutely necessary. Searing the beef on all sides before simmering creates a deep, caramelized crust that adds significant flavor to the stew. This step enhances the richness of the broth by developing complex, savory notes. If you skip browning, the stew will still cook properly, but it may lack depth. To properly brown beef, use a heavy-bottomed pot, heat a small amount of oil over medium-high heat, and sear the meat in batches without overcrowding. Allow each piece to develop a deep golden-brown crust before flipping. Deglaze the pan afterward to incorporate all the flavorful browned bits into the stew.
Can I use canned beans for this beef stew with dumplings?
Yes, canned beans can be used as a convenient alternative to dried beans to make this beef stew with dumplings. Since canned beans are already cooked, they should be added towards the end of the cooking process—about 20 to 30 minutes before serving—to prevent them from becoming too soft or mushy. If the recipe calls for dried beans, reduce the liquid slightly when using canned beans, as they do not absorb water like dried beans do. Rinse canned beans thoroughly to remove excess sodium and any metallic taste from the canning liquid. While dried beans offer a firmer texture and richer flavor, canned beans provide a quicker, hassle-free option.
How do I prevent the dumplings from falling apart?
To ensure dumplings hold their shape, the dough must have the right balance of moisture and binding ingredients. If the dough is too wet, it can disintegrate in the stew. Using eggs, semolina, or a bit of fat in the mixture helps create structure. When shaping the dumplings, make sure they are compact but not overly dense. Drop them gently into the simmering broth rather than stirring them in immediately. The stew should be at a gentle simmer rather than a rolling boil, as excessive agitation can break them apart. Cooking with the lid on helps them cook evenly without falling apart.
Can I make this beef stew with dumplings gluten-free?
Yes, you can make this beef stew with dumplings gluten-free by substituting the semolina with gluten-free alternatives like cornmeal, almond flour, chickpea flour, or a gluten-free flour blend. Eggs and a bit of fat (such as butter or oil) help bind the mixture together. If using a gluten-free flour blend, ensure it contains xanthan gum or another binding agent to prevent the dumplings from becoming too fragile. The texture may vary slightly depending on the flour used, so it might take some experimentation to get the right consistency. Cooking them gently in a simmering—not boiling—broth also helps them stay intact.
What herbs and spices can I add for extra flavor?
Stew benefits from a combination of fresh and dried herbs and spices. Classic choices include bay leaves, thyme, rosemary, and parsley, which add earthiness and depth. Warm spices like cinnamon, paprika, cumin, or coriander can introduce complexity and a slight smoky or sweet note. Black pepper and garlic are essential for boldness. Adding a touch of Worcestershire sauce, soy sauce, or a splash of red wine can enhance umami. For freshness, finish with chopped parsley or cilantro before serving. If you like heat, a pinch of cayenne or red pepper flakes can provide a gentle kick.
How do I know when the dumplings are fully cooked?
Dumplings are done when they are firm to the touch and have a slightly springy texture. They should hold their shape and not be doughy in the center. Depending on their size, dumplings typically take 30 to 40 minutes to cook in a gently simmering broth. A good test is to insert a toothpick—if it comes out clean, they are ready. Another sign is that they will float to the top of the stew once they are fully cooked. If in doubt, cut one open to check that the inside is fully set and not raw or sticky.
Can I prepare the dumpling dough in advance?
Yes, you can prepare dumpling dough ahead of time and store it in the refrigerator for up to 24 hours. Keeping the dough chilled helps firm it up and makes it easier to shape. If storing for longer, cover it tightly to prevent it from drying out. You can also shape the dumplings in advance and freeze them on a baking sheet before transferring them to a freezer-safe container. When ready to cook, drop the frozen dumplings directly into the stew without thawing, and extend the cooking time by a few minutes to ensure they cook through.
Vegetables you can add to the beef stew with dumplings
This beef stew with dumplings is versatile and works well with many vegetables. Carrots, parsnips, and turnips add sweetness and extra depth. Celery or leeks enhance the aromatic base. Mushrooms contribute an umami boost, while zucchini or eggplant can add a softer texture. If you want a heartier, more colorful dish, bell peppers or tomatoes can work well. Leafy greens like kale, spinach, or mustard greens can be stirred in towards the end for added nutrients. When substituting, keep in mind cooking times—root vegetables should be added earlier, while softer vegetables should go in later to prevent overcooking.
