Delicious Beef Stew and Dumplings is a hearty and comforting dish that brings together tender chunks of beef simmered in a rich, flavorful broth with soft, fluffy dumplings resting on top. The stew is packed with veggies like carrots and potatoes, making every spoonful warm and satisfying. It’s the kind of meal that feels like a big, cozy hug on a chilly day.
I love making this stew on weekends when I have a little extra time because the slow cooking really brings out the best flavors. The dumplings are my favorite part—they soak up the stew’s juices and turn wonderfully tender while still keeping a slight bite. One tip I’ve picked up is to be gentle when adding the dumplings to the pot so they stay light and fluffy instead of gummy.
Serving this beef stew with dumplings makes any dinner feel special, especially when you enjoy it with family or friends gathered around the table. It’s great served with a simple green salad or some crusty bread to mop up all the tasty broth. Whenever I make this dish, it always reminds me of cozy nights spent indoors, sharing good food and stories.
Key Ingredients & Substitutions
Beef chuck: This cut is best for stew because it becomes tender and juicy with slow cooking. If you want a leaner option, try beef brisket or even stew beef from the supermarket.
Red wine: It adds depth of flavor, but you can skip it or swap with extra beef broth if you prefer a non-alcoholic version.
Vegetables: Carrots, celery, onions, and potatoes are classic and add great texture and mild sweetness. You can add parsnips or turnips as a twist.
Dumplings: The flour and baking powder base creates light, fluffy dumplings. You can use buttermilk instead of milk for a richer flavor, or add herbs like thyme or chives for extra taste.
How Do I Get Tender Beef and Fluffy Dumplings Every Time?
Tender beef: Brown the beef first to seal in juices and build flavor. Then simmer the stew slowly for 1 1/2 to 2 hours to break down tough fibers. Keep the heat low to avoid drying out the meat.
Fluffy dumplings: Mix the dumpling dough gently to avoid toughening. Drop spoonfuls on top of simmering stew without stirring, and cover tightly. Steam them for 15-20 minutes without lifting the lid to let them puff properly.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and is perfect for browning, simmering, and cooking everything in one pot.
- Slotted spoon – helps you lift and move the beef chunks and cooked vegetables without excess liquid.
- Mixing bowls – for preparing the dumpling dough and mixing ingredients separately.
- Measuring cups and spoons – essential for accuracy when adding liquids and spices.
- Whisk and wooden spoon – for stirring the stew and mixing the dumplings smoothly.
Flavor Variations & Add-Ins
- Proteins: Swap beef for lamb or chicken thighs for a different hearty flavor. Both work well with the stew base.
- Cheese & Herbs: Add grated Parmesan or chopped chives to the dumpling dough for extra flavor. Herbs like thyme or parsley also brighten the stew.
- Veggies: Mix in peas, spinach, or parsnips for added color, nutrition, and variety.
- Spices: Incorporate a dash of paprika or cayenne pepper if you like a little heat in your dish.
How to Make Delicious Beef Stew and Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1 1/2 inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, can replace with beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (for thickening)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup milk
- 2 tbsp fresh parsley, chopped (optional for flavor and color)
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time and around 2 hours for simmering and cooking the stew until the beef is tender. Dumplings take an additional 15-20 minutes to cook on top of the simmering stew. Plan for approximately 2 hours and 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Stew Base:
Pat the beef cubes dry and season them with salt and pepper. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure each side is nicely seared. Remove the beef and set aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook them for about 5 minutes until they begin to soften. Then, add minced garlic and sauté for an additional minute until fragrant.
3. Deglaze and Build Flavor:
Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine (if using) and scrape the bottom of the pot to lift the tasty browned bits. Let the wine reduce by half. If you’re not using wine, simply add a little beef broth to deglaze.
4. Combine and Simmer:
Return the browned beef to the pot. Add beef broth, dried thyme, rosemary, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 1/2 to 2 hours, or until the beef is nice and tender.
5. Add Potatoes and Thicken the Stew:
About 30 minutes before the stew is done, add the potato chunks. Mix 2 tablespoons of flour with a little cold water to create a slurry. Stir this into the stew to help thicken the broth slightly.
6. Make the Dumplings:
While the stew simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, salt, and chopped parsley. Cut the cold cubed butter into the mixture until it looks like coarse crumbs. Pour in the milk and stir just until combined. Be careful not to overmix!
7. Add Dumplings and Cook:
Once the stew is tender and the potatoes are nearly cooked, drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Space them apart as they will puff up. Cover the pot tightly and simmer gently for 15-20 minutes. Avoid lifting the lid during this time to keep the steam in for fluffy dumplings.
8. Serve:
Remove the bay leaves, taste the stew and adjust seasoning if needed. Garnish with fresh chopped parsley, spoon stew and dumplings into bowls, and enjoy warm!
Can I Use Frozen Beef for the Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown properly and cook evenly in the stew.
Can I Make the Stew and Dumplings Ahead of Time?
Definitely! Prepare and cook the stew in advance, then refrigerate for up to 2 days. When ready to serve, reheat gently and add fresh dumplings on top to cook before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring occasionally to warm evenly. Avoid reheating dumplings multiple times—they’re best fresh.
Can I Substitute Milk in the Dumplings?
Yes! You can use buttermilk for a richer flavor or a dairy-free milk alternative if needed. Just keep the same amount and mix gently to avoid tough dumplings.
