Delicious Beef Stew and Dumplings is the kind of meal that feels like a warm hug on a cold day. Tender chunks of beef simmered in a rich, flavorful broth with vegetables like carrots and potatoes, all topped with soft, fluffy dumplings that soak up all the goodness. It’s a simple dish but loaded with comforting textures and hearty flavors that bring people together.
I love making this stew when I want something that fills the house with cozy smells and makes everyone ask for seconds. The dumplings are my favorite part—they’re easy to whip up and just float on top of the stew, getting nice and pillowy as they cook. I usually sneak a little bit of fresh herbs into the dough for an extra pop of flavor, which makes each bite even better.
My favorite way to serve this stew is straight from the pot with a big slice of crusty bread on the side to mop up every last drop. It’s perfect for family dinners or when friends stop by unexpectedly because it’s so comforting and satisfying. Whenever I make this dish, it reminds me of chilly evenings spent around the table, sharing stories and laughs with good company.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or short ribs work well too.
Vegetables: Carrots, celery, onions, and potatoes add body and sweetness. You can swap potatoes with parsnips or turnips for a twist.
Red wine: It adds depth to the stew but isn’t necessary. Use more beef broth or add a splash of balsamic vinegar as a substitute.
Tomato paste: Gives the stew a rich base and slight tang. If you don’t have it, a spoonful of ketchup or canned tomato sauce can work.
Dumplings: Made with simple ingredients—flour, baking powder, butter, milk, and parsley for fresh flavor. You can swap milk for a non-dairy alternative if needed.
How Do I Make Perfectly Fluffy Stew Dumplings?
Dumplings need gentle cooking to puff up nicely without drying out. Here’s how to get them right:
- Mix ingredients just until combined—overmixing makes dumplings tough.
- When adding dumplings to the stew, spoon them gently to avoid sinking.
- Keep the stew at a steady simmer, not a rolling boil, while cooking dumplings.
- Cover the pot tightly and don’t lift the lid—steam cooks the dumplings evenly.
- Cook for about 15-20 minutes until they’re puffed and firm to touch.
These tips help make dumplings light, soft, and full of flavor, the perfect topping for your cozy beef stew.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it evenly cooks the stew and is perfect for searing beef.
- Wooden spoon or spatula – great for stirring everything without scratching the pan.
- Measuring cups and spoons – to add ingredients accurately.
- Mixing bowls – for preparing the dumpling dough.
- Ice cream scoop or spoons – to drop the dumplings gently onto the stew.
- Lid for the pot – essential to trap steam while the dumplings cook and the stew simmers.
Flavor Variations & Add-Ins
- Use different proteins like lamb or chicken thighs for variety—each adds a unique flavor.
- Mix in vegetables like peas, green beans, or mushrooms to customize the stew to your taste.
- Add a touch of smoked paprika or a dash of Worcestershire sauce for extra depth.
- Try adding herbs like rosemary or parsley to freshen up the flavor profile.
Delicious Beef Stew and Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped into chunks
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 2 tsp Worcestershire sauce
- 2 bay leaves
- Several sprigs fresh thyme (plus extra for garnish)
- 1 tbsp soy sauce (optional for added depth)
- 1 tsp dried rosemary or fresh if available
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk
- 2 tbsp fresh parsley, finely chopped
How Much Time Will You Need?
This beef stew and dumplings recipe takes about 20 minutes to prepare, plus about 1.5 to 2 hours to simmer the stew until the beef is tender. Adding and cooking the dumplings takes an extra 15-20 minutes. Plan for around 2 to 2.5 hours total from start to serving.
Step-by-Step Instructions:
1. Prepare the Beef:
Pat the beef cubes dry and season them with salt and black pepper. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, turning until all sides have a nice sear. Remove the beef and set aside.
2. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
3. Thicken and Build the Stew:
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the flour’s raw taste. Gradually pour in the beef broth and red wine (if using), stirring well to avoid lumps.
4. Combine and Simmer:
Return the browned beef to the pot. Add the diced potatoes, Worcestershire sauce, bay leaves, thyme sprigs, rosemary, and soy sauce if using. Bring everything to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for 1.5 to 2 hours or until the beef is tender and the stew has thickened, stirring occasionally.
5. Prepare the Dumplings:
In a bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the chopped parsley. Pour in the milk and stir just until combined—don’t overmix. The dough will be sticky but should hold together.
6. Add Dumplings to Stew:
Bring the stew back to a gentle simmer over medium-high heat. Using two spoons or an ice cream scoop, drop spoonfuls of the dumpling dough evenly over the stew’s surface. Cover the pot tightly and let the dumplings steam for 15 to 20 minutes without lifting the lid, until puffed up and cooked through.
7. Serve:
Remove the bay leaves and thyme sprigs from the stew. Garnish with fresh thyme sprigs. Serve the beef stew and dumplings hot, ideally with crusty bread to soak up the rich sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and ensures even cooking in the stew.
Can I Make the Stew Ahead of Time?
Absolutely! Beef stew often tastes even better the next day as the flavors meld. Prepare the stew without the dumplings, refrigerate for up to 3 days, and add fresh dumplings just before serving.
How Should I Store Leftover Stew and Dumplings?
Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings might soften over time, so reheat gently on the stove or microwave, adding a splash of broth if needed to loosen the stew.
Can I Substitute the Milk in Dumplings?
Yes! You can use any milk alternative like almond, soy, or oat milk. Just use the same amount to keep the dumpling dough consistency right.
