Delicious Beef Stew and Dumplings is a classic, heartwarming dish that’s perfect for chilly days. Tender chunks of beef simmered with carrots, onions, and potatoes create a rich, flavorful stew, while the soft, pillowy dumplings on top add the perfect touch of comfort. This meal feels like a big, cozy hug in a bowl.
I love making this stew on weekends when I have some extra time to let it cook low and slow. The longer it simmers, the more the flavors blend together, and the beef becomes so tender it almost melts in your mouth. The dumplings are my favorite part to make from scratch—they’re simple to prepare and soak up the stew juices so well.
Serving this with some crusty bread or a side of steamed greens makes it a complete, satisfying meal. Whenever I bring out a pot of beef stew and dumplings, everyone always asks for seconds—it’s one of those dishes that brings people around the table and makes them feel right at home.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender when slow-cooked. You can substitute with brisket or short ribs if you prefer, but avoid lean cuts that get tough.
Vegetables: Carrots and potatoes add sweetness and body to the stew. You can swap potatoes for parsnips or turnips for a twist. Adding celery or peas is also great for extra flavor and texture.
Beef broth and red wine: These create a rich base. If you don’t have wine, just use extra broth. For a non-alcoholic version, add a splash of balsamic vinegar for depth.
Flour for dredging and thickening: Dredging the beef in flour helps brown it nicely and thickens the stew. If you want gluten-free, use cornstarch or gluten-free flour instead.
Dumplings: The mix of flour, baking powder, and milk makes light, fluffy dumplings. You can swap milk for a plant-based milk to make it dairy-free, and fresh herbs like parsley add nice flavor.
How Do I Get Tender Beef and Fluffy Dumplings Every Time?
Cooking the beef low and slow is key to tenderness:
- Brown the beef well first to build flavor.
- Simmer gently with broth and herbs for at least 1.5 hours. Avoid boiling to keep meat tender.
For great dumplings:
- Mix ingredients just until combined to avoid tough dumplings.
- Drop them carefully onto the simmering stew—you want the stew bubbling gently underneath.
- Keep the lid on while cooking to trap steam and help dumplings rise.
These simple steps will give you a stew with melt-in-your-mouth beef and soft, airy dumplings that soak up all the wonderful flavors.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I suggest this because it evenly distributes heat and keeps the stew at a gentle simmer.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot and scraping up flavorful bits.
- Measuring cups and spoons – keeps your ingredients accurate so your stew turns out just right.
- Mixing bowls – handy for preparing the dumpling dough and tossing the beef in flour.
- Spoon or ice cream scoop – makes dropping the dumpling batter onto the stew easier and more uniform.
Flavor Variations & Add-Ins
- Replace beef with lamb or chicken for different flavors and textures; each adds a unique taste to the stew.
- Add peas, green beans, or spinach near the end for extra greens and freshness.
- Mix in mushrooms or parsnips with the vegetables for added earthiness and sweetness.
- Use herbs like rosemary or thyme instead of only thyme for a different aromatic profile.
Delicious Beef Stew And Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and chopped
- 3 medium potatoes, peeled and cut into chunks
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (for dredging)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp fresh parsley, finely chopped (optional)
- ¾ cup whole milk
- 2 tbsp unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 2 to 2 ½ hours of cooking time. Most of that is gentle simmering to make the beef tender and the flavors deep. The dumplings cook in the last 15-20 minutes, so it’s a great dish to make when you have time to relax and enjoy the cozy cooking process.
Step-by-Step Instructions:
1. Prepare the Beef:
Lightly dredge the beef cubes in flour, shaking off any extra. This helps to brown the beef and thickens the stew later.
2. Brown the Beef:
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring they get a nice crust on all sides. Remove the browned beef and set it aside.
3. Sauté Aromatics:
In the same pot, add the diced onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté for another minute until fragrant.
4. Add Liquids and Seasonings:
Stir in the tomato paste, beef broth, and red wine (if using). Scrape up any browned bits stuck to the pot — they add a lot of flavor.
5. Return Beef and Add Herbs:
Put the browned beef back into the pot along with dried thyme, bay leaves, salt, and pepper. Bring the stew to a simmer.
6. Simmer the Stew:
Cover the pot, lower the heat, and let it simmer gently for 1.5 to 2 hours, until the beef is tender.
7. Add Vegetables:
Add the chopped carrots and potatoes. Simmer uncovered for 30 to 40 minutes, or until the vegetables are soft and cooked through.
8. Make Dumpling Dough:
While the stew cooks, mix the flour, baking powder, salt, and parsley (if using) in a bowl. Stir in milk and melted butter just until combined — don’t overmix or the dumplings will be tough.
9. Add Dumplings to Stew:
Drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Cover tightly and cook on low heat for 15-20 minutes without lifting the lid. The dumplings will puff up and become light and fluffy.
10. Serve:
Remove the bay leaves from the stew. Serve the beef stew hot in bowls, placing dumplings on top. Garnish with fresh parsley for a lovely finish.
Enjoy your delicious and comforting Beef Stew and Dumplings, perfect for sharing with family and friends!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely before cooking. Thaw frozen beef in the fridge overnight or use the cold water method for quicker thawing. Pat the beef dry before dredging in flour to ensure it browns nicely.
Can I Make This Stew Ahead of Time?
Absolutely! Beef stew tastes even better the next day as the flavors meld. Refrigerate the stew and dumplings separately if possible, then gently reheat on the stove over low heat before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Dumplings can soften a bit when stored; if you prefer, reheat the stew and add fresh dumplings when serving.
Can I Substitute the Vegetables in This Stew?
Yes! Feel free to add or swap veggies like parsnips, turnips, mushrooms, or green beans depending on your preference or seasonality. Just add hearty vegetables earlier to give them time to cook through.
