Beef Stew with Dumplings is a classic comfort meal that feels like a warm hug on a chilly day. Tender chunks of beef simmer slowly with carrots, potatoes, and onions in a rich, hearty broth, while fluffy dumplings cook right on top, soaking up all those delicious flavors. The combination is simple but incredibly satisfying.
I love making this stew when I want something filling and cozy without a lot of fuss. The dumplings add a fun twist that turns a regular beef stew into something special and extra comforting. I usually stir the dumpling batter gently onto the stew and cover it to let them puff up and become soft and pillowy—it’s always a family favorite moment at dinner.
Serving this stew straight from the pot makes it feel extra homey, and I like to pair it with crusty bread for sopping up every last bit of that tasty sauce. It’s one of those recipes that brings everyone together around the table, sharing stories and warmth with every spoonful. Whenever I make it, I’m reminded of cozy evenings and good company, which makes this dish even more satisfying.
Key Ingredients & Substitutions
Beef chuck: This cut works best for stew because it becomes tender and flavorful when cooked slowly. You can substitute with beef brisket or short ribs if you prefer. Avoid lean cuts, as they get tough when stewed.
Vegetables: Carrots, potatoes, and celery add texture and sweetness to the stew. Feel free to swap potatoes for parsnips or turnips, and use whatever root veggies you have on hand.
Red wine: Adds depth and richness to the stew. If you don’t drink alcohol, extra beef broth works perfectly fine here without sacrificing flavor.
Tomato paste: This concentrates tomato flavor and adds color. You can use tomato sauce or a small amount of ketchup as a quick substitute, but paste is ideal.
Dumpling ingredients: Simple pantry staples make light, fluffy dumplings. For a dairy-free option, swap milk for a plant-based milk. Butter can be replaced with oil or vegan butter.
How Do You Make Tender Beef and Fluffy Dumplings?
For tender beef:
- Pat beef dry before browning to get a nice sear; this helps lock in flavor.
- Brown in batches without crowding the pan to avoid steaming the meat.
- Simmer gently and patiently for 1.5–2 hours—slow cooking breaks down connective tissue, making beef tender.
For fluffy dumplings:
- Mix dry ingredients well, then cut in cold butter until crumbly—this makes dumplings light.
- Add milk slowly and combine gently; overmixing can make dumplings tough.
- Drop spoonfuls gently onto simmering stew and cover tightly—don’t peek! Steam cooks the dumplings evenly.
- Let dumplings cook undisturbed for 15-20 minutes until puffed and set.
Equipment You’ll Need
- Large heavy pot or Dutch oven – I recommend it because it holds heat well and is perfect for slow cooking the stew and steaming the dumplings.
- Knife and cutting board – for chopping vegetables and beef; sharp knife makes the job easier and safer.
- Wooden spoon or spatula – ideal for stirring the stew gently without breaking up the meat and veggies.
- Measuring cups and spoons – helps keep the ingredients balanced, especially for the dumplings and seasonings.
- Small bowl – for mixing the flour slurry to thicken the stew.
- Spoon or ice cream scoop – to evenly drop dumpling batter onto the stew surface.
Flavor Variations & Add-Ins
- Use chicken thighs instead of beef for a lighter stew with similar tenderness and flavor.
- Add chopped mushrooms with the vegetables for an earthy touch that enriches the broth.
- Mix in peas or green beans right before serving for some freshness and color.
- Replace parsley with thyme or rosemary in the dumplings for a different aromatic flavor.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900g) beef chuck, cut into 1-1.5 inch cubes
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 3 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (to thicken)
For the Dumplings:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp cold unsalted butter, cubed
- 2/3 cup milk
- 2 tbsp fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and around 1.5 to 2 hours for simmering the beef stew until tender. The dumplings add another 15-20 minutes of cooking time on top. Overall, expect around 2 to 2.5 hours before your comforting beef stew with fluffy dumplings is ready to enjoy.
Step-by-Step Instructions:
1. Prepare the stew base:
Heat 2 tablespoons of vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Pat the beef cubes dry and season lightly with salt and pepper. Brown the beef pieces in batches to get a nice sear all around. Once browned, set the beef aside.
2. Cook aromatics:
In the same pot, add the remaining 1 tablespoon of oil if needed. Sauté the diced onion until it’s softened, about 4 to 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Deglaze and build flavor:
Stir in the tomato paste and cook for about 1 minute. Pour in the red wine (or extra beef broth if you prefer) and scrape up all the browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes to reduce slightly.
4. Simmer the stew:
Return the browned beef to the pot. Add the beef broth, carrots, potatoes, celery, thyme, and bay leaf. Bring everything to a boil, then reduce heat to low and cover the pot. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.
5. Thicken the stew:
Remove the bay leaf. In a small bowl, mix the 2 tablespoons of flour with a few tablespoons of cold water to make a smooth slurry. Stir this into the stew and cook uncovered for 5 to 10 minutes, stirring occasionally, until the stew thickens.
6. Make dumpling dough:
In a bowl, whisk together the flour, baking powder, and salt. Cut the cold butter into the dry ingredients using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in the milk just until combined—be careful not to overmix.
7. Add dumplings:
Drop spoonfuls (about 1-2 tablespoons each) of the dumpling batter onto the surface of the simmering stew. Cover the pot tightly with a lid and cook undisturbed for 15 to 20 minutes. The dumplings will puff up and become light and fluffy.
8. Finish and serve:
Remove from heat. Sprinkle the fresh chopped parsley over the stew and dumplings for a bright, fresh touch. Serve the stew hot and enjoy the cozy goodness!
Can I Use Frozen Beef for This Stew?
Yes, you can! Just be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to avoid excess moisture, which can prevent proper browning.
Can I Make the Stew and Dumplings Ahead of Time?
Absolutely! Prepare the stew and refrigerate it for up to 2 days. For the best dumplings, add and cook them fresh right before serving, as they don’t reheat well.
How Should I Store Leftover Beef Stew with Dumplings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you have leftover dumplings, it’s best to eat them soon as they can become dense when reheated.
Can I Substitute the Milk in the Dumplings?
Yes, you can use any plant-based milk (like almond or oat milk) as a dairy-free alternative. Just make sure it’s unsweetened for the best flavor.
