Skillet Grass-Fed Beef Stew with Black Pepper Dumplings

By á-7737

Calories 664kcal, Fat 34.5g, Proteins 32.8g, Carbs 53.2g

Ingredients

• 1 large yellow onion
• ½ lb carrots
• 16 oz pkg grass-fed ground beef
• 1/4 + 2/4 cup self-rising flour
• 1 cup peas (5 oz)
• milk
• olive oil
• freshly ground pepper
• coarse kosher salt

Details

Servings 4
Adapted from dinnerly.com

Preparation

Step 1

1. Prep ingredients
Preheat oven to 450°F with a rack in the upper third.
Trim ends from onion, then halve, peel, and coarsely chop.
Scrub carrots, then slice into ⅛-inch thick rounds (no need to peel).

2. Prep dumplings
In a measuring cup, combine ⅔ cup of milk, ¼ cup oil, and ½ teaspoon pepper. Transfer to a medium bowl and set aside for step 5.

3. Begin stew
Heat 1 tablespoon oil in a large skillet over medium-high.
Add onions and carrots, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add beef to vegetables, season with salt, and cook, stirring occasionally, until no longer pink, 3–5 minutes.
Spoon off any excess fat if necessary.

4. Finish stew
Stir ¼ cup of the flour into the stew and cook, about 1 minute.
Add 1¼ cups water and 1 cup milk and simmer, scraping up bottom and sides of pan, until sauce is thickened, 4–5 minutes. Season to taste with salt and several grinds of pepper. Remove from heat and stir in peas.

5. Make dumplings & bake
Slowly add milk-oil mixture to remaining flour. You may not need all of the liquid. Stir just until evenly combined, do not overmix. Dollop 16–18 rounded tablespoons of dough over stew and bake on upper oven rack until lightly browned, 12–15 minutes. Let cool 5 minutes before serving.





6. Take to the next level


For amped up dumplings, add grated sharp cheddar and chopped thyme to the dough. Just add 1–2 teaspoons of thyme and 2–3 tablespoons of grated cheddar along with the flour in step 5. Stir just to combine and voila! Black pepper-thyme-cheddar dumplings!