Slow-Cooked Beef and Vegetable Stew with Herbed Dumplings

Cut 2 pounds of beef chuck roast into 1-inch cubes, pat dry with paper towels, and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate.

In the same pot, add 1 diced large onion and cook for 3 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.

Add 4 sliced carrots, 3 sliced celery stalks, and 8 ounces sliced mushrooms. Cook for 5 minutes, stirring occasionally.

Stir in 2 tablespoons tomato paste and cook for 1 minute, then add the browned beef back to the pot.

Pour in 4 cups beef broth and 2 tablespoons Worcestershire sauce. Add 2 bay leaves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.

Add 1 pound of potatoes cut into 1-inch chunks. Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, or until beef is tender.

Meanwhile, prepare the dumpling dough: In a medium bowl, combine 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons chopped fresh parsley, and 1 tablespoon chopped fresh chives.

Melt 3 tablespoons butter and combine with 3/4 cup milk. Stir the liquid into the flour mixture until just combined (don't overmix).

After the stew has simmered for 60 minutes, add 1 cup frozen peas. In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup water, then stir into the stew to thicken.

Drop the dumpling dough by spoonfuls (about 10 dumplings) onto the surface of the simmering stew. Cover and cook for 15 minutes without lifting the lid.

Remove bay leaves before serving. Divide into 5 equal portions (about 1 1/2 cups each). Allow portions to cool before freezing in airtight containers.

To reheat: Thaw overnight in refrigerator and microwave for 3-4 minutes, stirring halfway through, until heated to 165°F.