Beef Stew with Dumplings

Beef Stew with Dumplings is a cozy, comforting meal that brings together tender chunks of beef simmered in a rich, flavorful broth with hearty vegetables like carrots and potatoes. The real star here is the soft, fluffy dumplings that cook right on top of the stew, soaking up all those delicious flavors.

I love making this dish on chilly days when you want something warm and filling that feels like a big hug in a bowl. What I especially enjoy is how the dumplings puff up and get just a little bit doughy on the inside while absorbing the tasty stew juices—it’s like a little surprise in every bite. Plus, the slow-cooked beef gets so tender that it almost melts in your mouth.

Serving this meal with a simple green salad or some crusty bread is my go-to way to round it out, but honestly, the stew and dumplings on their own are more than enough to satisfy everyone at the table. Every time I make this, I’m reminded of those lazy weekend afternoons spent with family, swapping stories and enjoying something homemade and hearty together.

Key Ingredients & Substitutions

Beef chuck: This cut is great because it becomes tender and flavorful when slow-cooked. If you want a leaner option, try stew beef or brisket, but cooking time may vary.

Red wine: It adds depth to the stew, but you can skip it and use extra beef broth instead. For a non-alcoholic option, try grape juice or a splash of balsamic vinegar.

Vegetables: Carrots, celery, and potatoes are classic here. You can swap potatoes for parsnips or turnips for a different twist. Feel free to add mushrooms for extra earthiness.

Dumplings: The dumplings use baking powder to puff up and butter for richness. You can substitute milk with any plant-based milk if you’re dairy-free, but the texture might be a bit different.

How Do You Make Tender Beef and Fluffy Dumplings Every Time?

Tender Beef Tips: Brown the beef well in batches without crowding the pan to get flavor and seal the juices. Then, simmer the stew on low heat for at least 1.5 hours to allow the meat to soften properly.

Fluffy Dumplings Tips:

• Mix the dumpling dough just until it comes together; overmixing makes the dumplings tough.
• Drop spoonfuls onto simmering stew gently—don’t stir after adding them.
• Keep the lid on while cooking so the steam helps puff the dumplings.
• Cook for 15-20 minutes to ensure they’re cooked through and fluffy inside.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and can go from stove to oven if needed.
• Sharp knife and cutting board – essential for chopping beef and vegetables safely and quickly.
• Measuring cups and spoons – helpful for getting the right amount of ingredients, especially seasonings.
• Cooking spoon or ladle – for stirring the stew and dropping the dumplings onto the surface.
• Small bowl – to mix ingredients for the dumplings.
• Optional: Slotted spoon – for removing the dumplings if needed without breaking them.

Flavor Variations & Add-Ins

• Use leftover cooked meats like ham or turkey in place of beef for a different flavor and reduced cooking time.
• Add peas or green beans during the last 10 minutes for a fresh, bright contrast.
• Stir in a splash of Worcestershire sauce or soy sauce for a savory umami boost.
• For a herby twist, replace dried thyme and rosemary with fresh herbs like parsley or thyme added near the end of cooking.

Beef Stew with Dumplings

Ingredients You’ll Need:

For the Beef Stew:

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and black pepper, to taste
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, can substitute with more broth)
• 3 large carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and cut into chunks
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 2 tbsp all-purpose flour (optional, for thickening)
• 2 tbsp butter (optional, for thickening)
• Fresh parsley, chopped, for garnish

For the Dumplings:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp cold butter, cut into small pieces
• ¾ cup milk

How Much Time Will You Need?

Prepare and cook the stew for about 2 to 2½ hours in total. Browning the beef and softening the veggies will take around 20 minutes. Simmering to tenderize the beef and cook vegetables takes about 1.5 to 2 hours, then the dumplings cook for about 15-20 minutes on top. Plan for a slow, comforting process that delivers rich flavors.

Step-by-Step Instructions:

1. Brown the Beef:

Season the beef cubes with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches—don’t crowd the pan—to seal in juices and build flavor. Set the browned beef aside.

2. Cook the Aromatics:

In the same pot, add chopped onion and cook until soft, about 3-4 minutes. Stir in garlic and cook for an extra 30 seconds until fragrant.

3. Add Tomato Paste and Deglaze:

Mix in tomato paste and cook for a minute. Pour in red wine if using, scraping the bottom to loosen any browned bits. Let wine reduce for 3-5 minutes to concentrate flavor.

4. Simmer the Beef:

Return beef to the pot. Add beef broth, thyme, rosemary, and the bay leaf. Bring to a boil, then lower heat, cover, and simmer gently for 1½ to 2 hours until beef is tender.

5. Add Vegetables:

Stir in carrots, celery, and potatoes. Continue simmering for 30-40 minutes until vegetables are soft.

6. (Optional) Thicken the Stew:

In a small pan, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes, then whisk in some hot stew liquid to make a smooth paste. Return to the stew and stir well, cooking until thickened.

7. Make Dumpling Dough:

In a bowl, mix flour, baking powder, salt, and chopped parsley. Cut in cold butter until mixture is crumbly. Stir in milk until just combined—don’t overmix.

8. Cook Dumplings on Stew:

Drop spoonfuls of dumpling dough (1-2 tbsp each) gently onto the simmering stew surface. Cover the pot and cook for 15-20 minutes without lifting the lid, until dumplings puff up and are cooked through.

9. Final Touches:

Remove the bay leaf, taste the stew, and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley.

10. Serve and Enjoy:

Ladle the hearty stew with fluffy dumplings into bowls. Sit down, relax, and enjoy your comforting homemade meal!

Can I Use Frozen Beef for This Stew?

Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and cook evenly in the stew.

How Can I Store Leftovers?

Store leftover stew and dumplings in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the dumplings from becoming tough or overcooked.

Can I Make the Dumplings Ahead of Time?

It’s best to cook the dumplings fresh on the stew for perfect fluffiness. However, you can prepare the dough ahead and refrigerate it for up to a day before cooking.

What Can I Substitute for Milk in Dumplings?

You can use any plant-based milk like almond or oat milk if you prefer dairy-free. Just note that it may slightly change the flavor and texture but will still work well.