Seared Beef with Cipolline Onions and Horseradish Dumplings

Seared Beef with Cipolline Onions and Horseradish Dumplings has chunks of beef chuck roast, cipolline onions, and mushrooms combined in a beefy gravy, and topped with soft horseradish dumplings.

Delicious, hearty comfort food

We’re always looking for easy comfort food recipes that the whole family will love! This Seared Beef with Cippoline Onions and Horseradish Dumplings is a great stovetop meal that makes enough for a hearty family dinner – plus leftovers to enjoy the next day when you don’t have time to cook!

Super tender chunks of beef are simmered in a rich, delicious gravy along with little round cipolline onions that also cook up soft and tender.  To complete this hearty dish, we add flavorful savory horseradish dumplings on top of the beef, onions and gravy – making this a complete meal in one!

• The flavors of the seared beef and tender onions and mushrooms in a rich, beefy gravy are incredible – plus savory, horseradish-infused soft dumplings complete the meal.
• It’s easy enough for a family meal any day of the week, but it’s also a great menu idea for a cool-weather dinner party entree.
• This recipe makes a big pot full, so you can enjoy leftovers the next day.

• Cipolline (or cipollini) Onions – Look for bags in the produce aisle alongside other onion varieties. (They look like mini yellow or Vidalia onions, not the round white pearl onions. See our note below about substituting pearl onions.)
• Beef Chuck Roast – This flavorful cut of beef gets super tender as it cooks and is the ideal choice for this recipe.
• Salt & Pepper
• Olive Oil
• Mushrooms – We chose baby Bella (also called Crimini) mushrooms for their earthy flavor, but white button mushrooms can also be used. We like to keep the mushrooms whole in this recipe, so look for packages with smaller sized mushrooms.
• White Wine – Used to deglaze the pot while the onions and mushrooms caramelize.
• Granulated Sugar – Used to assist in caramelizing the mushrooms and onions.
• Beef Stock
• Port Wine – Used to flavor the gravy.
• Fresh Thyme – Tied into a bundle to infuse the gravy and also used to season the dumplings.
• Bay Leaves
• Gravy Seasoning Sauce – Such as Kitchen Bouquet or Gravy Master. Either brand is usually sold in the spice aisle at the supermarket.
• All-Purpose Flour – To thicken the gravy & to make dumplings.
• Baking Powder & Baking Soda
• Greek Yogurt
• Prepared Horseradish – Found in the deli aisle or refrigerated aisle, this is basically grated horseradish root mixed with vinegar as a stabilizer. Do not buy the creamy horseradish sauce (sometimes also labeled as ‘prepared’ so it gets confusing!) – the creamy version doesn’t have the same intense flavor.
• Milk

• Cipolline (or cipollini) onions are larger than pearl onions with a wider, flatter shape. They are also considered a yellow onion, while pearl onions are a small white onion.
• Pearl onions can be used in place of the cipolline, but just note that the flavor will be different (slightly sharper and not as sweet and mellow) and the cooking time will be less since they are smaller. (See Chef’s Tip below.)

1. Blanch & peel the onions.
2. Sear the beef.
3. Sauté the mushrooms and onions.
4. Combine the gravy ingredients in a Dutch oven.
5. Add beef and simmer for two hours or until tender.
6. Taste and season if needed.
7. Add roux (flour & butter) to thicken the gravy.
8. Add in the onions & mushrooms.
9. Mix dumpling dough, then drop by spoonfuls into the hot beef mixture.
10. Cover and simmer for 15 minutes or until dumplings are cooked through.
11. Serve your Seared Beef with Cipolline Onions and Horseradish Dumplings in bowls immediately.

This seared beef with cipolline onions and horseradish dumplings is a recipe that my husband Jack has made for us many times over the years.  You can change up the flavors in both the gravy and the dumplings if you’d like – just follow the same method in the recipe and swap in your favorite herbs and seasonings!

• Can I prepare this dish ahead of time? While we think this recipe is best freshly cooked, you could cook the chuck roast with the onions and mushrooms ahead of time. Then, before serving, reheat completely through and add the dumplings so they are freshly cooked just before serving.
• I don’t like to cook with wine. What can I substitute instead? You can deglaze the pan with more beef broth instead of the white wine. While the port adds a unique flavor and the alcohol cooks off as it simmers, if you still prefer not to cook with it, just add in more beef broth.
• How do I reheat the leftovers? So the dumplings don’t overcook, we often microwave individual portions to reheat.
• My dumplings soaked up most of the gravy. What can I do? Add a little bit of beef stock while you reheat to loosen the gravy.

This post originally appeared on A Family Feast in June 2014. We’ve updated the post but the delicious recipe remains the same.

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