Beef and Veggie Soup with Corn, Carrots, Dumplings, and Green Onion

Ingredients:

For the Soup:

• 2 tbsp olive oil
• 1 lb beef stew meat (cut into bite-sized cubes)
• 1 medium onion (chopped)
• 2 medium carrots (sliced)
• 2 stalks celery (chopped)
• 1 cup frozen corn kernels
• 4 cups beef broth
• 2 cups water
• 2 bay leaves
• 2 tsp dried thyme
• 1 tsp garlic powder
• Salt and black pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp garlic powder
• ½ cup milk
• 2 tbsp unsalted butter (melted)
• 1 egg

For Garnishing:

• Fresh green onions (sliced)

Instructions:

Step 1: Brown the Beef

• In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat.
• Add the beef stew meat and season with salt and pepper. Brown the beef on all sides, working in batches if necessary, for about 5-7 minutes.
• Once browned, remove the beef from the pot and set it aside.

Step 2: Cook the Vegetables

• In the same pot, add a little more oil if needed. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Stir in the garlic powder and cook for another minute.

Step 3: Make the Soup Base

• Return the beef to the pot and pour in the beef broth and water. Add the bay leaves and dried thyme.
• Stir everything together and bring the mixture to a simmer. Reduce the heat and cook for 25-30 minutes, or until the beef is tender and the vegetables are cooked through.
• Add the frozen corn kernels and cook for an additional 5 minutes. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 4: Prepare the Dumplings

• In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder.
• In a separate bowl, beat the egg and mix in the milk and melted butter.
• Add the wet ingredients to the dry ingredients and stir until just combined. The dough should be thick and slightly sticky.

Step 5: Add Dumplings to the Soup

• Once the soup is ready, use a spoon to drop spoonfuls of the dumpling dough into the simmering soup. Be sure not to overcrowd the pot.
• Cover the pot and let the dumplings cook for 10-12 minutes. They will puff up and become light and fluffy.
• Once cooked through, remove the pot from the heat.

Step 6: Serve the Soup

• Ladle the soup into bowls, ensuring each one has beef, vegetables, and a couple of dumplings.
• Garnish with sliced green onions for a fresh, crisp touch.

Step 7: Enjoy

• Serve the soup hot and enjoy the comforting combination of tender beef, vegetables, and fluffy dumplings in each bite.

Notes:

• For Tender Beef: Be sure to cook the beef until it's fork-tender. If you have more time, you can simmer the beef longer for an even more tender result.
• Flavor Boost: Add a bay leaf or rosemary sprigs while simmering the soup for extra depth of flavor.
• Dumpling Variation: Add some cheese or herbs like parsley to the dumpling dough for extra flavor.
• Freezing: The soup freezes well without the dumplings. If you plan to freeze it, add fresh dumplings when reheating.
• Vegetable Options: Feel free to add other vegetables, like potatoes, green beans, or peas, to enhance the soup’s flavor.

Enjoy this cozy and hearty dish!