Beef Stew with Dumplings is a classic comfort meal that brings together tender chunks of beef simmered in a rich, flavorful broth with hearty vegetables like carrots and potatoes. The star of the show here are the soft, fluffy dumplings that soak up all the delicious juices, making every bite warm and satisfying. It’s the kind of dish that feels like a big, cozy hug on a chilly day.
I love making this stew because it fills the whole house with the smell of home and makes everyone gather around the table. The dumplings are my favorite part—they’re easy to make and cook right on top of the stew, turning it into a real feast without extra pans to wash. I find it’s best to let the stew simmer slowly so the beef gets melt-in-your-mouth tender and the flavors have time to come together just right.
One of my favorite ways to serve this is with a simple green salad or some crusty bread to mop up all the tasty broth. It’s perfect for a cozy family dinner or when friends come over for a relaxed evening. Every time I make beef stew with dumplings, it reminds me of those warm, slow afternoons spent in the kitchen—there’s something really special about sharing a meal like this that’s made with heart.
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal because it gets tender and juicy after slow cooking. If you can’t find chuck, brisket or short ribs work well too.
Vegetables: Carrots, celery, onions, and potatoes add great flavor and texture. You can swap potatoes for parsnips or turnips for a twist.
Beef Broth & Wine: Broth makes the stew rich; if you don’t have wine, use extra broth or a splash of balsamic vinegar for depth.
Dumplings: Quick and simple, made with flour, baking powder, butter, and milk. For dairy-free, substitute butter and milk with plant-based versions.
How Do You Get Tender Beef and Fluffy Dumplings Every Time?
For tender beef, brown the meat first to lock in flavor. Then, simmer low and slow—this breaks down tough fibers for melt-in-your-mouth bites.
When making dumplings, don’t overmix the dough. Mix just until combined for soft, light dumplings.
Drop spoonfuls on top of the simmering stew, cover tightly, and don’t lift the lid during cooking. This traps steam to puff the dumplings perfectly every time.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I use this to brown the beef, simmer the stew, and cook the dumplings all in one pot. It’s great for even heat transfer.
- Cutting board and sharp knife – for chopping vegetables and beef into even pieces so everything cooks uniformly.
- Wooden spoon or spatula – to stir the stew and gently lift the dumplings without breaking them apart.
- Measuring cups and spoons – for accurate ingredients like broth, wine, and spices.
- Mixing bowls – to prepare the dumpling dough easily before spooning onto the stew.
Flavor Variations & Add-Ins
- Use different proteins like lamb or chicken for a different twist on the stew. They’ll cook well and add new flavors.
- Add green peas or frozen spinach during the last 10 minutes for extra greens and color.
- Mix herbs like thyme, rosemary, or tarragon into the stew or the dumpling dough for more aroma.
- For a richer taste, stir in a splash of Worcestershire sauce or soy sauce during simmering.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced into thick rounds
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cut into chunks
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (for dredging)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cold unsalted butter, diced
- ½ cup milk
- 1 tablespoon fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and brown the beef and vegetables, plus 1.5 to 2 hours for simmering the stew until the beef is tender. Then, add 15-20 minutes to cook the dumplings on top of the stew. Overall, expect about 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat dry the beef cubes with paper towels. Season them with salt and pepper, then lightly coat with flour. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, about 5 minutes per batch, until nicely seared. Remove the beef and set aside.
2. Cook the Vegetables and Deglaze:
In the same pot, add diced onions and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute. Stir in tomato paste and cook for another minute. Pour in red wine if using, scraping up brown bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
3. Simmer the Stew:
Return the beef to the pot. Add beef broth, carrots, potatoes, thyme, rosemary, and bay leaves. Bring it to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the beef is tender.
4. Prepare the Dumplings:
While the stew simmers, mix the flour, baking powder, and salt in a medium bowl. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in milk and chopped parsley until a soft dough forms.
5. Cook the Dumplings:
When the beef is tender, remove the bay leaves. Drop spoonfuls of dumpling dough onto the surface of the simmering stew. Cover and cook undisturbed for 15-20 minutes, until the dumplings puff up and are cooked through.
6. Serve:
Taste the stew and add salt and pepper as needed. Spoon the stew and dumplings into bowls, garnish with fresh chopped parsley, and serve hot. Enjoy this cozy, hearty meal!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat dry the cubes to prevent steaming instead of browning, which helps develop better flavor.
Can I Make This Beef Stew with Dumplings Ahead of Time?
Absolutely! The stew can be prepared up to 2 days in advance and refrigerated. For the best texture, prepare and add the dumplings right before serving.
How Should I Store Leftovers?
Store the stew and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to keep the dumplings tender.
Can I Freeze Beef Stew with Dumplings?
Freeze the stew without the dumplings for best results—dumplings can become soggy after thawing. Once thawed and reheated, add fresh dumplings and cook them just before serving.
