Dumplings are a simple, delicious way to bulk up any stew without a lot of fuss or extra ingredients. Here, we pair them with our Gourmet Beef Meatballs for a winning combination that’s sure to disappear quickly.
Ingredients
Beef Meatball Stew
1 lb ½ oz Armanino Gourmet Beef Meatballs
2 tablespoons olive oil
2 garlic cloves, peeled and minced
5 tablespoons all-purpose flour
5 cups beef stock, low sodium
2 sprigs fresh thyme
salt and ground black pepper
4 medium carrots, sliced
2 celery stalks, sliced
1 ½ cups frozen pearl onions
1 ½ cups frozen green beans
Cheddar Chive Dumplings
1 ¾ cups biscuit/baking mix
1 cup shredded extra sharp cheddar cheese
1 tablespoon finely chopped fresh chives
⅔ cup whole milk
Directions
Beef Meatball Stew
In a large pot or Dutch oven, heat the olive oil over medium-high and brown meatballs in a single layer, working in batches if necessary. Remove and set on a plate until needed.
In the same pot (no need to wash) over medium-high, melt the butter then add the garlic and flour and cook for 2 minutes to form a smooth paste.
Whisk in the beef stock, starting with 1 cup, whisking until smooth to avoid any lumps.
Add the browned meatballs, thyme and a good pinch each of salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened.
Add the carrots and celery. Cover and simmer 8 minutes longer or until vegetables are tender.
Stir in green beans and pearl onions, bring back to boil then reduce to a simmer on low heat. Taste and add more salt and pepper if needed.
Cheddar Chive Dumplings
In a large bowl combine biscuit mix, shredded cheese and chives. Stir in milk to form a soft dough with no dry bits. If still a little dry, drizzle in more milk a teaspoon at a time to form a smooth dough.
With a spoon, form ping pong ball size spoonfuls of the dough and gently place on top of the stew in a single layer.
Cover and simmer on low for 12 minutes (do not lift the lid) until cooked through or until a toothpick inserted in a dumpling comes out clean. Serve immediately.
Chef’s Tips
The dumplings should be a single layer on top of the stew to cook properly. If you have extra dough left, don’t force it into the pan. Rather, scoop any extra dough onto a sheetpan and bake in a 350∞F oven for 10-12 minutes for a few biscuits to snack on.
The stew (not the dumplings) can be made 1 day ahead and refrigerated. Bring back to a boil, reduce to a simmer and top with the dumplings to cook.
If you like a heartier herbal flavor, replace the thyme with a sprig of fresh rosemary.
