This Delicious Beef Stew And Dumplings is a heartwarming meal that feels like a big cozy hug on a plate. Tender chunks of beef slowly cooked until meltingly soft, swimming in a rich, flavorful stew with plenty of veggies like carrots and potatoes. The fluffy, soft dumplings sitting on top make every bite extra special and comforting.
I love making this beef stew when the weather turns chilly because it fills the kitchen with those amazing smells that make you feel right at home. The trick I’ve learned is to let the stew simmer gently so the beef gets super tender and the flavors deepen. And don’t rush the dumplings—they should be light and airy, almost like little pillows breaking up the hearty stew perfectly.
One of my favorite ways to enjoy this is with a big slice of crusty bread to soak up the stew’s rich sauce. It’s the kind of meal that everyone at the table asks for seconds on, and leftovers are just as tasty the next day. This stew brings the family around, warms everyone up, and makes the day feel a little brighter.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, beef brisket or short ribs are good alternatives.
Red wine: Adds depth to the stew but is optional. You can skip it or use extra beef broth for a milder taste.
Tomato paste: Gives richness and a slight tang. If you don’t have tomato paste, a bit of ketchup or crushed tomatoes work in a pinch.
Dumplings: Use cold butter to keep them light and fluffy. You can swap milk with buttermilk or a non-dairy milk if needed.
How Do You Make Tender Beef and Fluffy Dumplings?
Tender beef: Pat the cubes dry and brown them well—this builds flavor. Then simmer gently over low heat for at least an hour until fork-tender.
Fluffy dumplings: Keep butter cold and mix the dough minimally. Drop spoonfuls on top of the simmering stew and cover tightly—steam helps them rise.
Tips:
- Don’t rush browning or simmering; this develops flavor and texture.
- When cooking dumplings, don’t lift the lid to keep steam in.
- Add veggies after beef is tender to avoid overcooking them.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer it because it heats evenly and can go from stove to oven if needed.
- Chef’s knife and cutting board – for chopping beef, vegetables, and herbs easily.
- Measuring cups and spoons – keep ingredients accurate for the best results.
- Mixing bowl – for preparing the dumpling dough.
- Wooden spoon or spatula – to stir the stew and mix the dumplings smoothly.
- Soup spoon or tablespoon – for dropping dumpling batter onto the stew.
Flavor Variations & Add-Ins
- Swap beef with lamb or chicken for different flavors; they cook just as tender when slow-cooked.
- Add peas or green beans in the last 10 minutes for extra color and freshness.
- Mix in some chopped thyme or rosemary into the dumpling dough for an herby twist.
- Use different vegetables like parsnips or turnips to enhance the earthiness of the stew.
Delicious Beef Stew And Dumplings
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute more broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for dredging)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup milk
- 2 tablespoons fresh parsley, chopped (optional)
Time Needed:
This recipe takes about 20 minutes to prepare, 1 to 1.5 hours to simmer the stew until tender, plus about 20 minutes for the dumplings to cook. In total, plan for roughly 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat the beef cubes dry with paper towels. Season with salt and pepper, then lightly coat them with flour, shaking off any excess. Heat vegetable oil in a large pot over medium-high heat, and brown the beef in batches for 5-7 minutes each, until nicely browned on all sides. Remove the beef and set aside.
2. Cook the Onions and Garlic:
In the same pot, add the chopped onion and cook over medium heat for about 5 minutes until soft and translucent. Add the minced garlic and cook 1 more minute until fragrant.
3. Build the Stew Base:
Stir in the tomato paste and cook for 2 minutes. Pour in the red wine (or extra broth) and scrape up any browned bits from the pot bottom. Simmer for 2-3 minutes to reduce slightly.
4. Simmer the Beef Stew:
Return the browned beef to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 to 1.5 hours until beef is tender.
5. Add Vegetables:
Add diced carrots and potatoes to the stew. Continue simmering for another 30 minutes or until veggies are soft.
6. Make the Dumplings:
While the stew simmers, whisk flour, baking powder, and salt in a bowl. Cut cold butter into the flour mixture until crumbly. Pour in milk and stir just until combined. Fold in parsley if using.
7. Cook the Dumplings:
Drop spoonfuls of dumpling batter onto the simmering stew surface. Cover and cook gently for 15-20 minutes without lifting the lid, until dumplings are puffed and cooked through.
8. Serve and Enjoy:
Remove bay leaves, ladle stew into bowls, topping each serving with dumplings. Sprinkle with fresh parsley for color. Serve hot with crusty bread for a hearty meal.
Can I Use Frozen Beef for the Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Using frozen beef directly can cause uneven cooking and affect the tenderness.
How Can I Store Leftovers?
Store leftover stew and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the stew has thickened too much.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the beef with hearty vegetables like mushrooms, eggplant, and lentils, and use vegetable broth instead of beef broth. You can still add dumplings on top as usual.
What’s the Best Way to Reheat Dumplings Without Drying Them Out?
Reheat dumplings gently by steaming them over simmering water or in a covered skillet with a little broth or water to keep them moist and fluffy. Avoid microwaving without moisture as they can dry out quickly.
