Hearty Beef and Vegetable Soup with Herb Dumplings

Hearty Beef and Vegetable Soup with Herb Dumplings

This comforting beef and vegetable soup is the perfect meal for cold evenings, combining tender beef chunks with fresh vegetables in a rich broth. The addition of fluffy herb dumplings makes it a complete, satisfying dish that feels like home cooking at its finest.

Ingredients

• 500g beef chuck, cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 2 potatoes, cubed
• 8 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons fresh parsley, chopped
• 1 egg
• 4 tablespoons butter, melted
• 1/4 cup milk

Instructions

1. Heat oil in a large pot over medium-high heat. Brown the beef chunks on all sides, about 8 minutes. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery for 5 minutes until softened.
3. Return beef to pot and add broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour until beef is tender.
4. Add potatoes and simmer for 15 minutes. Season with salt and pepper.
5. For dumplings, mix flour, baking powder, parsley, salt, and pepper in a bowl.
6. In another bowl, whisk together egg, melted butter, and milk.
7. Combine wet and dry ingredients until just mixed. Do not overmix.
8. Bring soup to a gentle boil. Drop spoonfuls of dumpling batter into the broth.
9. Simmer for 12 to 15 minutes until dumplings float and puff up. Serve hot.

Practical Tips

• Keep dumplings light and fluffy: Do not stir the soup while dumplings are cooking, as this can make them dense and heavy.
• Prepare ahead: You can brown the beef and chop all vegetables the day before, then simply combine everything when ready to cook.
• Adjust consistency: If your soup becomes too thick, add extra broth or water in small amounts until you reach your desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The dumplings may soften slightly when stored, but the soup reheats beautifully on the stovetop over medium heat. You can also freeze the soup without dumplings for up to 2 months, then add fresh dumplings when reheating.

Common Questions

Can I use a different cut of beef? Yes, beef chuck works best because it becomes tender during long cooking, but you can also use beef stew meat or brisket.

What if I do not have fresh parsley? You can substitute with dried parsley using 2 teaspoons instead, or try other dried herbs like chives or dill for a different flavor.

How do I know when the dumplings are done? The dumplings are ready when they float to the surface and have puffed up slightly, which typically takes 12 to 15 minutes of simmering.