Beef Stew with Dumplings | Recipe Cart | Recipe Cart

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 ½ pounds chuck beef, (cut into cubes)
• ¼ cup (31 g) all-purpose flour
• 2 ribs celery, (chopped)
• 3 large carrots, (sliced into rounds)
• ½ cup (67 g) frozen peas
• 5 Yukon gold potatoes, (cut into bite-sized cubes (about 2 pounds))
• 1 yellow onion, (chopped)
• 1 teaspoon garlic, (minced)
• 2 bay leaves
• ½ teaspoon fresh thyme leaves, (chopped)
• ¼ cup fresh parsley leaves, (chopped)
• 2 tablespoons tomato paste
• salt and pepper, (to taste)
• 3 cups (720 g) beef broth
• ½ cup (119.5 g) red wine, (we used cabernet)
• 1 cup (230 g) sour cream
• ½ cup (122.5 g) whole milk
• 2 large eggs, (room temperature)
• 2 teaspoons fresh thyme leaves, (chopped)
• 2 cups (250 g) all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon kosher salt
• parsley, (for garnish)