Beef Stew with Dumplings — The Christmas Eve Upgrade That Started with Parsnips

Christmas week is here and I am in full production mode. The kitchen has become a factory: cookies cooling on every surface, fudge in tins waiting to be distributed, bread dough rising on the counter, and the chocolate sheet cake scheduled for Thursday morning because it needs to be fresh for Christmas Eve.

I delivered fudge tins this week to the people who matter: Gayle, of course, who received hers and said close again, because the fudge conversation never ends. Dave boss at the truck stop, who has been giving Dave overtime for twenty years and deserves fudge. Tyler teacher, who asked for the recipe and received a polite no, because Gayle recipe is a family secret and Gayle would haunt me from beyond the grave if I gave it away, and she is not even dead yet, which means the haunting would be worse.

I wrapped presents in the quiet hours after the kids were asleep. Dave did not help this year because I asked him not to. His wrapping skills have not improved in thirteen years and I have accepted this the way I accept the weather: as something beyond my control and not worth fighting. I wrapped everything in red and white because simplicity is its own kind of beauty, and the presents under the tree looked like a display, and I was proud of them, which is a small pride and a real one.

The kids are impossible. They are vibrating at a frequency that only dogs and mothers can detect. Josie has started each morning by announcing how many days until Christmas, which is information I already have and do not need repeated at six a.m. but which I receive with the patience of a woman who has survived eight years of early-morning enthusiasm.

I made my Christmas Eve stew early this year, a practice batch, because I wanted to test a new addition: parsnips. Beef stew with carrots, potatoes, onions, and now parsnips, which add a sweetness that surprised me and elevated the whole pot from good to excellent. Dave said it was the best stew I have ever made, which he says about everything, but this time the parsnips agreed with him. The parsnips stay. Christmas Eve stew is officially upgraded.

The practice batch is what convinced me. I made this stew early—before Christmas Eve, before the house was fully decorated, before Josie had announced the countdown quite enough times—because I wanted to test the parsnips, and the parsnips earned their place. If you are making this for a holiday crowd, the dumplings are what push it from a weeknight dinner to something that feels like an occasion, the kind of thing people talk about between bites of fudge. Dave says it is the best stew I have ever made, and for once, I believe him.

Christmas Eve Beef Stew with Parsnips and Dumplings

Prep Time: 25 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 40 minutes | Servings: 6–8

Ingredients

• 2 1/2 lbs beef chuck, cut into 1 1/2-inch cubes
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil, divided
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried)
• 2 bay leaves
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
• For the Dumplings:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh parsley, finely chopped (optional)
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted

Instructions

1. Brown the beef. Pat the beef cubes dry and season with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.
2. Soften the aromatics. Add the remaining tablespoon of oil to the pot and reduce heat to medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and tomato paste and cook for 1 minute, stirring to coat the onion.
3. Build the base. Sprinkle the flour over the onion mixture and stir to combine. Slowly pour in the beef broth and water, scraping up any browned bits from the bottom of the pot. Add the Worcestershire sauce, thyme, and bay leaves.
4. Simmer the stew. Return the browned beef and any accumulated juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, until the beef is beginning to turn tender.
5. Add the vegetables. Stir in the carrots, parsnips, and potatoes. Cover and continue to simmer for another 30 minutes, until the vegetables are just tender and the beef is fully soft. Taste and adjust salt and pepper. Remove the bay leaves.
6. Make the dumpling batter. In a medium bowl, whisk together the flour, baking powder, salt, and parsley. Add the milk and melted butter and stir just until a shaggy dough comes together. Do not overmix.
7. Cook the dumplings. Increase the heat so the stew is at a steady, gentle simmer. Drop heaping tablespoons of dumpling batter directly onto the surface of the stew, spacing them slightly apart. Cover the pot tightly and cook for 15 minutes without lifting the lid. The dumplings are done when they are puffed and cooked through.
8. Serve. Ladle the stew into bowls, making sure each serving gets at least one dumpling. Serve immediately.

Nutrition (per serving)

Calories: 520 | Protein: 36g | Fat: 18g | Carbs: 48g | Fiber: 5g | Sodium: 720mg