Who-Dat Stew (Burgundy Beef) With Cornmeal-Thyme Du

Name: Who-Dat Stew (Burgundy Beef) With Cornmeal-Thyme Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 lb round steak, trimmed, cut in 1-inch cubes; 2 garlic cloves, minced; 4 cups low sodium beef broth; 1 cup dry red wine; 2 tablespoons tomato paste; 2 ¼ teaspoons fresh thyme leaves; 34 lb new potato, quartered; 5 carrots, peeled, cut in 1-inch pieces; 1 onion, cut in wedges; 0.5 (8 ounce) package fresh mushrooms, cut in halves; ½ teaspoon salt; ½ teaspoon pepper; cornmeal-thyme dumplings (recipe follows); for the cornmeal-thyme dumplings; ¾ cup cornmeal (stone-ground white or yellow); ¾ cup bread flour; 1 ½ teaspoons baking powder; ¾ teaspoon salt; 2 -3 teaspoons fresh thyme, chopped; 3 tablespoons butter, melted; ½ cup milk

Servings: persons

1 tablespoon olive oil
1 lb round steak, trimmed, cut in 1-inch cubes
2 garlic cloves, minced
4 cups low sodium beef broth
1 cup dry red wine
2 tablespoons tomato paste
2 ¼ teaspoons fresh thyme leaves
34 lb new potato, quartered
5 carrots, peeled, cut in 1-inch pieces
1 onion, cut in wedges
0.5 (8 ounce) package fresh mushrooms, cut in halves
½ teaspoon salt
½ teaspoon pepper
cornmeal-thyme dumplings (recipe follows)
for the cornmeal-thyme dumplings
¾ cup cornmeal (stone-ground white or yellow)
¾ cup bread flour
1 ½ teaspoons baking powder
¾ teaspoon salt
2 -3 teaspoons fresh thyme, chopped
3 tablespoons butter, melted
½ cup milk

1
For the Cornmeal-Thyme Dumplings:.
2
Combine cornmeal, bread flour, baking powder, salt and thyme in a bowl until well blended.
3
Add butter and milk, stirring to blend.
4
Cook as directed in main recipe.
5
For the Main Recipe:.
6
Heat oil in a Dutch oven or deep skillet over high heat.
7
Add beef and garlic.
8
Saute 5 to 7 minutes until beef is browned.
9
Add broth, wine, tomato paste and thyme; bring to a boil.
10
Cover, reduce heat, and simmer 11/2 hours or until steak is tender.
11
Add potatoes and next five ingredients.
12
Simmer, uncovered, 30 minutes or until vegetables are almost tender.
13
Scoop dough for dumplings by rounded tablespoons on top of stew; cook over low heat, uncovered, 10 minutes.
14
Cover and cook 18 to 20 minutes, until dumplings are done.
15
(Avoid boiling mixture to prevent dumplings from falling apart.
16
).

3733

kcal

Calories

Fat

730

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 lb round steak, trimmed, cut in 1-inch cubes, 2 garlic cloves, minced, 4 cups low sodium beef broth, and more.

Yes, Who-Dat Stew (Burgundy Beef) With Cornmeal-Thyme Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Who-Dat Stew (Burgundy Beef) With Cornmeal-Thyme Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions