Delicious Beef Stew and Dumplings is a classic meal that combines tender chunks of beef, hearty vegetables, and fluffy dumplings all simmered together in a rich, comforting broth. The stew is thick and full of flavor, and the dumplings add that perfect soft, doughy touch that makes every bite so satisfying.
I love making this dish on cooler days when you want something warm and filling to cozy up with. The smell of the stew slowly cooking fills the whole house, and the dumplings puff up beautifully right on top, soaking up all the tasty juices. It’s one of those meals that feels like a big, comforting hug in a bowl.
My favorite way to enjoy this stew is with some crusty bread on the side for dipping, and maybe a simple green salad to balance it out. It’s a meal that always brings everyone around the table, ready to share stories and smiles while digging into something really comforting and homey.
Key Ingredients & Substitutions
Beef: Chuck roast is great for stew because it becomes tender and flavorful when simmered. If you can’t find it, you can use brisket or short ribs as alternatives for a similar texture.
Vegetables: Carrots, celery, onions, and potatoes bring classic stew flavors and textures. You can swap potatoes for sweet potatoes for a slightly sweeter taste, or add parsnips for an earthy twist.
Beef broth & wine: Beef broth forms a rich base. If you don’t drink wine or want to skip it, just use extra broth. The tomato paste adds good depth and slight sweetness to the stew.
Dumplings: These fluffy dumplings are simple: flour, baking powder, butter, and milk. You can substitute milk for a nondairy version to make them dairy-free, or add fresh herbs for extra flavor.
How Do I Make the Beef Tender and Stew Thick?
The key to tender beef is low and slow cooking. Browning the meat first locks in flavor and adds color. Then, simmer the stew covered on low for at least 1.5 hours to break down the tough fibers.
- Browning: Don’t crowd the pan; do this in batches for a nice crust.
- Simmering: Keep the stew at a gentle simmer, covered, and check occasionally to stir and prevent sticking.
- Thickening: Sprinkling flour on the veggies before adding liquids helps thicken the broth naturally as it cooks.
What’s the Best Way to Make Fluffy Dumplings?
Use cold butter and don’t overwork the dough. This helps create a light, fluffy texture rather than dense dumplings.
- Cut butter into flour until crumbly.
- Add milk little by little for just combined dough.
- Drop spoonfuls gently onto simmering stew—don’t stir.
- Cover tightly and cook on low so dumplings steam and puff up properly.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it distributes heat evenly and can go from stovetop to oven if needed.
- Cutting board and sharp knife – essential for chopping vegetables and meat safely and efficiently.
- Measuring spoons and cups – helps keep your ingredients balanced and your stew tasting just right.
- Mixing bowls – perfect for preparing the dumpling dough without a mess.
- Spoon or ice cream scoop – makes dropping the dumplings onto the stew quick and uniform.
Flavor Variations & Add-Ins
- Swap beef for lamb or chicken for a different flavor. Lamb adds richness, chicken makes it lighter.
- Add peas or green beans in the last 10 minutes for fresh, bright flavor and extra veggies.
- Mix in herbs like rosemary or parsley for a fresh, aromatic touch.
- Spice it up with a pinch of smoked paprika or chili flakes—great if you like a little heat.
Equipment You’ll Need:
- Large heavy-bottomed pot or Dutch oven (for browning and simmering the stew)
- Cutting board and sharp knife (for chopping vegetables and meat)
- Mixing bowls (for preparing the dumpling dough)
- Measuring cups and spoons (for accurate ingredient measuring)
- Spoon or small ice cream scoop (for dropping dumpling dough into the stew)
- Wooden spoon or heatproof spatula (for stirring)
Flavor Variations and Add-Ins:
- Meat Options: Try using lamb or chicken instead of beef for a different taste profile.
- Vegetables: Add peas, green beans, or mushrooms during the last 10–15 minutes of cooking for extra color and flavor.
- Herbs: Fresh rosemary or parsley can add a lovely fragrant note.
- Spices: Add a pinch of smoked paprika, a dash of chili flakes, or a bit of ground cumin for a subtle twist.
- Dumpling Variation: Mix in some grated cheese or finely chopped fresh herbs into the dumpling dough for added flavor.
Can I Use Frozen Beef for the Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the fridge overnight before cooking. This helps it brown properly and ensures even cooking.
Can I Make the Stew Ahead of Time?
Absolutely! Beef stew often tastes even better the next day after the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Add dumplings fresh when reheating.
How Do I Store Leftovers with Dumplings?
It’s best to store the stew and dumplings separately. Keep the stew in an airtight container in the fridge for up to 3 days, and the dumplings in a separate container. Reheat stew gently and add freshly cooked dumplings.
Can I Substitute Milk in the Dumplings?
Yes, you can use any kind of milk including dairy-free alternatives like almond, soy, or oat milk. Just make sure it’s unsweetened to keep the savory flavor.
