Delicious Beef Stew and Dumplings is a hearty, comforting dish that brings together tender chunks of beef simmered in a rich, flavorful broth with soft, fluffy dumplings on top. It’s the kind of meal that feels like a warm hug on a cold day, filled with carrots, potatoes, and just the right mix of herbs and spices.
I love making this stew when I want something cozy and satisfying that fills the whole house with a wonderful aroma. One tip I’ve learned is to let the beef cook slowly so it gets so tender it practically melts in your mouth. The dumplings are my favorite part—they soak up the stew’s juices and add a soft, pillowy texture that’s just perfect.
My favorite way to serve this beef stew and dumplings is straight from the pot, with a slice of crusty bread to soak up every last bit of the delicious broth. It’s a classic family meal that always brings everyone to the table, ready for seconds and full bellies. This is definitely one of those recipes I keep coming back to whenever I need something simple but truly satisfying.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew thanks to its fat and connective tissue, which breaks down into tender, juicy bites. If unavailable, try brisket or short ribs as alternatives.
Carrots & Potatoes: These add sweetness and texture. You can swap potatoes with sweet potatoes for a unique twist, or add parsnips or turnips for extra flavor.
Beef broth & Wine: Beef broth is the stew’s base; low sodium lets you control salt levels. Red wine adds depth but can be left out—just use more broth instead.
Dumplings: These are an easy mix of flour, baking powder, butter, and milk. For dairy-free, swap butter for a neutral oil and use plant-based milk.
How Do I Get the Beef Tender and the Dumplings Perfectly Fluffy?
Take your time browning and simmering the beef. Brown meat in batches to build flavor, then simmer gently for 1½ to 2 hours until tender. Avoid rushing this step—it’s key for tender beef.
For fluffy dumplings, don’t overmix the dough. Just combine until wet and soft. Drop them gently on top of simmering stew and cover tightly to trap steam, cooking for 15-20 minutes without lifting the lid.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it distributes heat evenly and is perfect for simmering the stew all day.
- Cutting board and sharp knife – helpful for chopping vegetables and beef into even pieces.
- Measuring cups and spoons – to ensure accurate amounts of broth, wine, and seasonings.
- Mixing bowls – great for preparing the dumpling dough without mess.
- Spoon or ice cream scoop – makes dropping the dumplings onto the stew simple and uniform.
Flavor Variations & Add-Ins
- Use minced garlic and fresh herbs like rosemary or thyme instead of dried for a brighter flavor.
- Add a splash of Worcestershire sauce or soy sauce to boost umami richness.
- Throw in peas, green beans, or mushrooms towards the end of cooking for extra veggies and flavor.
- For a smoky touch, add a teaspoon of smoked paprika or a splash of liquid smoke in the beginning.
Delicious Beef Stew And Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 4 cups beef broth (preferably low sodium)
- 1 cup red wine (optional, can substitute with extra broth)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons fresh parsley, finely chopped
- 6 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup milk
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and browning the beef and vegetables, plus about 2 to 2½ hours for simmering the stew until the beef is tender and the vegetables cook through. Adding the dumplings and cooking them takes another 15-20 minutes, so have around 2 hours and 45 minutes in total.
Step-by-Step Instructions:
1. Prepare the Beef Stew
Pat your beef cubes dry with paper towels and season with salt and pepper. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches so they get a golden crust on all sides, then move them to a plate and set aside.
2. Cook the Vegetables
In the same pot, add the diced onion and cook until softened and clear, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute more. Mix in the tomato paste and let it cook 1-2 minutes to deepen the flavor.
3. Deglaze and Simmer
Pour in the red wine (if using) and scrape the browned bits off the bottom to add flavor. Return the beef and any juices to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Stir everything well, bring to a boil, then lower the heat, cover, and let it simmer gently for 1½ to 2 hours until the beef is tender.
4. Add Vegetables and Continue Simmering
Add the carrot and potato chunks to the stew. Let the stew simmer for another 30 minutes or until the vegetables are tender.
5. Thicken the Stew (Optional)
If you like a thicker stew, sprinkle flour evenly over the stew and stir well. Cook uncovered for 5-10 minutes to thicken the broth.
6. Prepare the Dumplings
In a bowl, whisk flour, baking powder, salt, and parsley. Rub in cold butter pieces with your fingertips until the mixture looks like coarse crumbs. Add the milk and stir gently until just combined to make a soft dough.
7. Add Dumplings to Stew
Drop spoonfuls of dumpling dough (around golf ball size) onto the simmering stew’s surface. Cover the pot tightly and let the dumplings cook for 15-20 minutes without lifting the lid so they steam perfectly.
8. Serve
When the dumplings are puffed and cooked through, remove bay leaves. Sprinkle chopped fresh parsley on top. Serve the stew hot with dumplings nestled on top — a perfect cozy meal. Crusty bread on the side is great for soaking up the delicious gravy.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely in the refrigerator overnight. Pat the thawed beef dry before browning to get a nice crust and avoid excess moisture in the stew.
Can I Make the Stew and Dumplings Ahead of Time?
Absolutely! Prepare the stew and refrigerate it separately from the dumplings for up to 2 days. Reheat the stew gently on the stove, then add fresh dumplings and cook them just before serving for best texture.
How Do I Store Leftovers?
Store leftover stew (without dumplings) in an airtight container in the fridge for up to 3 days. Dumplings are best eaten fresh, but if needed, you can refrigerate them separately for a day and reheat gently in the stew.
Can I Substitute Milk in the Dumplings?
Yes! You can use any milk alternative like almond, soy, or oat milk. Just make sure it’s unsweetened and use the same amount called for in the recipe.
