Beef Stew with Dumplings is a comforting, hearty meal that warms you up from the inside out. Tender chunks of beef slowly cooked with onions, carrots, and potatoes create a rich, flavorful stew that’s just perfect for chilly days. The soft, fluffy dumplings on top soak up all the juices, adding a delightful texture that makes every bite extra special.
I love making this dish on weekends when I have a little extra time to let everything simmer slowly. The smell that fills the kitchen is something I look forward to—it’s like a cozy hug in food form. A little tip I’ve learned is to make sure the dumpling dough is just right: not too sticky, so it cooks evenly and stays light and fluffy.
When I serve this stew, I usually bring it out in a big bowl right from the pot, dumplings piled on top, and everyone digs in together. It’s the kind of meal that brings friends and family around the table for good conversation and full bellies. This is one recipe I always come back to when I want comfort food that feels homemade and satisfying.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender when cooked slowly. If you don’t have chuck, try brisket or short ribs, but avoid lean cuts like sirloin—they won’t get as soft.
Vegetables: Carrots, celery, potatoes, and onions add flavor and texture. If you want, add parsnips or turnips for variety. For low-carb, swap potatoes with cauliflower chunks.
Red Wine: Adds depth and richness. If you don’t drink alcohol, just use more beef broth or a splash of balsamic vinegar for acid balance.
Tomato Paste & Worcestershire Sauce: Both add umami and richness. Soy sauce works in place of Worcestershire, just use less since it’s saltier.
Dumplings: Classic baking powder dumplings with parsley add lightness on top of the hearty stew. You can omit herbs if needed or add chives for a fresh twist.
How Do You Make Tender Beef and Fluffy Dumplings Without Stress?
For Tender Beef:
- Dry the beef well before browning to get a nice crust, which adds flavor.
- Don’t overcrowd the pan when browning; do it in batches for even color.
- Simmer low and slow—this breaks down tough fibers, making beef melt-in-your-mouth tender.
For Perfect Dumplings:
- Mix dumpling batter gently; overmixing makes them tough.
- Drop dumplings onto simmering stew gently and cover immediately to trap steam.
- Don’t lift the lid while they cook; steam is what makes them puff and cook through.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – Perfect for browning, simmering, and slow cooking in one pan.
- Cutting board and sharp knife – For chopping onions, garlic, carrots, celery, and potatoes easily and safely.
- Measuring cups and spoons – To get the perfect amounts of broth, wine, and seasonings.
- Mixing bowls – For preparing the dumpling batter without mess.
- Soup spoon or large slotted spoon – To gently drop dumplings onto the stew without breaking them apart.
Flavor Variations & Add-Ins
- Stir in peas, green beans, or corn near the end for extra veggies and color.
- Add a splash of balsamic vinegar or Worcestershire sauce to boost flavor or try soy sauce for an umami switch.
- Include herbs like rosemary or thyme in the dumpling batter for added aroma.
- Use sweet potatoes or parsnips instead of regular potatoes for a subtle sweetness and different texture.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900g) beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into chunks
- 2 stalks celery, sliced into chunks
- 2 large potatoes, peeled and cut into chunks
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, finely chopped
- 3/4 cup milk
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This whole meal takes about 2 to 2 1/2 hours, including around 1.5 to 2 hours for simmering the stew so the beef becomes tender, plus roughly 15 minutes to cook the dumplings on top. Prep is about 15-20 minutes.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat your beef cubes dry with paper towels and sprinkle salt and pepper over them. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid crowding, cooking each piece until it’s nicely colored on all sides. When done, set the beef aside.
2. Cook the Vegetables and Build Flavor:
In the same pot, add the chopped onion and cook it until soft, about 5 minutes. Stir in the minced garlic and cook for another minute. Then, mix in the tomato paste and let it cook for 1-2 minutes for a richer taste. Pour in the red wine if you’re using it, scraping the bottom of the pot to lift up any browned bits, and let it reduce a bit for about 3-4 minutes.
3. Add Broth, Seasonings, and Veggies:
Return the browned beef to the pot. Add your beef broth, Worcestershire sauce, thyme, bay leaf, carrots, celery, and potatoes. Give everything a good stir and bring the stew to a boil.
4. Simmer Until Tender:
Lower the heat to a gentle simmer and partially cover the pot with a lid. Let it cook for 1.5 to 2 hours, stirring every now and then, until the beef is tender. If you want a thicker stew, mix a tablespoon of flour with a bit of cold water to make a smooth slurry, then stir it in about 15 minutes before the stew is done. Let it cook until thickened.
5. Make the Dumpling Batter:
While the stew simmers, whisk together the flour, baking powder, salt, and chopped parsley in a bowl. Pour in the milk and melted butter and stir gently just until everything combines — don’t overmix to keep dumplings fluffy.
6. Cook the Dumplings:
Take out the bay leaf from the stew. Drop spoonfuls (about 2 tablespoons each) of the dumpling batter onto the simmering stew’s surface. Cover the pot tightly and cook undisturbed for 15 minutes, until the dumplings are puffed up and cooked through.
7. Serve and Enjoy:
Spoon the stew and dumplings into bowls, sprinkle with fresh parsley or thyme for a touch of color and flavor. Serve hot and enjoy a comforting, filling meal perfect for chilly days.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Using frozen beef without thawing can lead to uneven cooking and a tougher texture.
Can I Make the Stew and Dumplings Ahead of Time?
You can prepare the stew a day in advance and store it in the fridge. Reheat gently on the stove before adding the dumplings fresh, as they’re best served immediately after cooking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat the stew on the stove over low heat, and if you have leftover dumplings, warm them gently or enjoy fresh dumplings made the next day.
Can I Substitute the Milk in the Dumplings?
Absolutely! You can use plant-based milk like almond or oat milk for a dairy-free option. Just keep the quantity the same and enjoy your dumplings without dairy.
