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

READY IN: 2hrs 15mins
Recipe by East Wind Goddess

Another winner from NOLA.com! If your fresh thyme made it through the freeze, here’s a perfect recipe to showcase this quintessential Louisiana flavor. The recipe is from Southern Living’s “Glorious Grits” by Susan McEwen McIntosh (Oxmoor House, $22.95). I listed the recipe as published, but I did add a 1 T additional Herbes de Provence in the cornmeal dumplings: I think it improved the taste; otherwise, this was a very good recipe, well-thymed for the SuperBowl :-)

Top Review by godbreathed01

The dumplings were what caught my eye. Made them for chicken stew. wonderful flavor. Only had all purpose flour--didn't seem to matter. Used 1 1/2 tsp dried thyme as didn't have fresh. Leftovers were great. Lovely dumpling that I will try a variety of ways. thank you East Wind. Judy in WA

Ingredients Nutrition


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

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