Beef Stew with Dumplings is a heartwarming dish that brings together tender chunks of beef simmered slowly with carrots, potatoes, and rich broth. The fluffy dumplings on top soak up all the delicious juices, making every bite comforting and filling. It’s like a warm hug on a plate, perfect for chilly days when you want something cozy and satisfying.
I love making this stew because there’s something so simple and rewarding about watching the flavors come together after slow cooking. The dumplings are my favorite part—they’re light but still add a nice texture that pairs perfectly with the thick stew. I usually sprinkle a bit of fresh parsley on top to brighten everything up, and it’s always a hit with everyone around the table.
One of my favorite ways to serve this is straight from the pot, ladled into big bowls with some crusty bread on the side. It’s a meal that feels like home and always reminds me of family dinners where we’d take our time, share stories, and enjoy each other’s company. If you want something that sticks to your ribs yet feels gentle and soothing, this beef stew with dumplings is a go-to for me every time.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender when cooked slowly. If you prefer leaner meat, beef brisket works well too, but it might be a bit less juicy.
Vegetables: Carrots, potatoes, and mushrooms add nice texture and flavor. You can swap mushrooms for celery or parsnips if preferred.
Red Wine: This adds depth, but if you want to skip alcohol, extra beef broth or a splash of balsamic vinegar works well.
Dumplings: Simple flour, baking powder, and butter make light dumplings. For a dairy-free option, try using plant-based milk and oil instead of butter.
How Do You Make Tender Beef and Fluffy Dumplings?
Tender beef tips:
- Brown the meat well in batches to develop flavor before simmering.
- Simmer gently on low heat for at least 1.5 hours—slow cooking breaks down connective tissue, making it tender.
- Adding the vegetables later prevents them from turning mushy.
Fluffy dumpling tips:
- Use cold butter and cut it into the flour mixture for better texture.
- Mix milk and parsley gently—overmixing can make dumplings tough.
- Drop dough carefully on simmering stew and cover tightly to trap steam.
- Don’t lift the lid while dumplings cook to keep them light and airy.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it evenly cooks the beef and keeps the flavors sealed in.
- Wooden spoon – perfect for stirring and scraping up browned bits for extra flavor.
- Measuring cups and spoons – help get the ingredients just right, especially for spices and liquids.
- Mixing bowl – for preparing the dumpling dough; keeps everything organized.
- Pastry cutter or forks – makes cutting butter into the flour easy and quick.
- Spoon or cookie scoop – helps drop uniform dumplings onto the stew surface.
- Lid that fits tightly – trapping steam and cooking the dumplings evenly.
Flavor Variations & Add-Ins
- Use different proteins like lamb or chicken thighs instead of beef for varied flavor and cooking times.
- Add chopped herbs like rosemary or thyme into the stew or dumplings for extra aroma.
- Stir in peas, green beans, or corn during the last 10 minutes for some color and freshness.
- Swap red wine for a splash of balsamic vinegar or apple cider vinegar to brighten the flavors.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 8 ounces mushrooms, sliced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 2/3 cup milk
- 2 tablespoons fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious Beef Stew with Dumplings takes about 30 minutes of active prep and browning time, then about 2 hours of simmering to make the beef tender. Once the vegetables are added, you’ll simmer for another 30-40 minutes. Finally, cooking the dumplings will take approximately 15-20 minutes. Overall, plan for around 3 hours total, but much of that time is just letting the stew simmer gently.
Step-by-Step Instructions:
1. Season and Brown the Beef:
Sprinkle salt and black pepper over the beef cubes. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, about 4-5 minutes per side, until all sides develop a deep color. Remove and set aside.
2. Cook Aromatics and Deglaze:
Add chopped onion to the pot and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute. Mix in tomato paste and cook 2 more minutes. Pour in red wine if using, scraping the bottom of the pot to loosen browned bits. Let the wine simmer and reduce slightly for about 3-4 minutes.
3. Simmer Stew:
Return browned beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring everything to a simmer. Cover and cook gently over low heat for about 1.5 to 2 hours until the beef is tender.
4. Add Vegetables:
Stir in carrots, potatoes, and mushrooms. Continue simmering, uncovered or partially covered, for another 30 to 40 minutes until the vegetables are tender.
5. Thicken the Stew (Optional):
If you want a thicker stew, make a slurry by mixing 2 tablespoons flour with a little water until smooth, then stir it into the stew. Cook for 5 more minutes to thicken.
6. Make and Add Dumplings:
In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture looks crumbly. Stir in chopped parsley (if using) and milk just until combined—don’t overmix. Drop spoonfuls (about golf ball size) of dumpling dough on top of the simmering stew. Cover pot tightly.
7. Cook Dumplings:
Let dumplings steam on top of the stew for 15-20 minutes, until puffed up and cooked through. Avoid lifting the lid during this time to keep the dumplings light and fluffy.
8. Serve:
Remove bay leaves. Serve the stew in bowls, making sure each serving has some delicious dumplings on top. Garnish with fresh chopped parsley and enjoy a warm, hearty meal!
Can I Use Frozen Beef for the Stew?
Yes, but be sure to thaw it completely 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 separately. When ready to serve, gently reheat the stew and add fresh dumplings to steam on top just before serving for best texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the stew has thickened too much.
Can I Substitute Milk in the Dumplings?
Yes, plant-based milks like almond, soy, or oat milk work fine. Just use the same amount and make sure they are unsweetened and unflavored to keep the savory taste.
