Beef Stew and Dumplings

Beef stew and dumplings always remind me of the first time I cooked for a group of friends on a rainy afternoon when we all wanted something warm so I decided to make this dish that feels like a big cozy hug in a bowl. I didn’t have much in the pantry except some beef, a few carrots, and flour so I went with instinct and let it slowly simmer while the dumplings puffed up on top and it was gone before I could grab a second serving.

Ever since then, I’ve made this recipe every time the weather turns gray and cool because it just hits all the right notes: tender chunks of beef, vegetables that melt in your mouth, and those soft dumplings that soak up all the rich gravy. It’s simple, deeply satisfying, and has become one of my most requested comfort meals.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Stewing beef – Provides hearty flavor and becomes melt-in-your-mouth tender when slow-cooked.
• Carrots – Add natural sweetness and pair beautifully with the rich stew.
• Celery – Brings subtle aromatic flavor and a soft texture after simmering.
• Onion – Deepens the flavor base and makes the stew aromatic.
• Garlic – Enhances the savory richness of the broth.
• Beef broth – Forms the foundation of the stew and carries all the flavors.
• Tomato paste – Adds richness and a hint of tang that balances the stew.
• Worcestershire sauce – Adds depth and a slightly smoky, savory kick.
• Flour – Used to coat the beef and thicken the stew.
• Olive oil – Helps sear the beef and soften the vegetables.
• Fresh thyme – Adds a fragrant earthy note that pairs perfectly with beef.
• Bay leaf – Gives the stew a well-rounded herbal background.
• Salt and black pepper – Essential for seasoning at every step.
• For the Dumplings:
• All-purpose flour – The base of the dumpling dough.
• Baking powder – Helps the dumplings rise and stay fluffy.
• Salt – Enhances flavor in the dough.
• Butter – Adds tenderness and richness to the dumplings.
• Milk – Binds the ingredients into a soft dough.

Tools You’ll Need

• Large pot or Dutch oven – Ideal for browning and slow-cooking the stew evenly.
• Wooden spoon – Perfect for stirring and scraping up browned bits.
• Tongs – To turn beef pieces while searing.
• Mixing bowls – One for tossing the beef, another for mixing the dumpling dough.
• Measuring cups and spoons – To portion both the stew and dumpling ingredients accurately.
• Lid – Crucial for steaming the dumplings on top of the stew as it cooks.

Instructions

Step 1:

I start by tossing the beef in a bit of flour, salt, and pepper so it gets a nice crust when it browns.

Step 2:

In a large Dutch oven, I heat olive oil and sear the beef in batches until browned on all sides. I remove the beef and set it aside.

Step 3:

I add diced onion, celery, and carrots to the pot and cook them until softened. Then I stir in garlic and tomato paste and let that cook for about a minute to develop flavor.

Step 4:

I return the beef to the pot, pour in the beef broth, add Worcestershire sauce, thyme, bay leaf, and a pinch more salt and pepper.

Step 5:

I bring the stew to a simmer, cover it, and let it cook on low for about 1½ to 2 hours until the beef is tender.

Step 6:

While the stew simmers, I make the dumplings. I whisk together flour, baking powder, and salt, then cut in cold butter until it’s crumbly. I stir in the milk just until a soft dough forms.

Step 7:

Once the beef is tender, I drop spoonfuls of the dumpling dough right on top of the bubbling stew.

Step 8:

I cover the pot with a tight-fitting lid and let it cook gently for about 15 minutes. I don’t lift the lid during this time so the dumplings steam properly and puff up.

Step 9:

I check the dumplings for doneness by gently cutting one open it should be fluffy inside. Then I remove the bay leaf and serve it up hot!

Tips

I always make sure not to overcrowd the pot when browning the beef so it gets a good sear.

For extra flavor, I sometimes add a splash of red wine with the broth.

I keep the dumpling dough soft but not sticky too much milk will make them heavy.

Don’t lift the lid while the dumplings steam or they won’t rise properly.

Ways to Serve

In deep bowls with extra broth ladled over top

With a sprinkle of fresh parsley for color and brightness

Alongside a slice of crusty bread to mop up the gravy

With a side of green beans or roasted vegetables

Frequently Asked Questions

Can I make Beef Stew and Dumplings ahead of time?

Yes! You can make the stew a day in advance, then reheat and add the dumplings just before serving.

What’s the best cut of beef for Beef Stew and Dumplings?

Chuck roast is my favorite because it becomes incredibly tender after slow simmering.

Can I freeze this dish?

The stew freezes very well, but I recommend making fresh dumplings when you reheat it for the best texture.

Why are my dumplings dense?

They may have been overmixed or cooked with the lid off. Keep the lid closed and mix the dough just until combined.

See You in the Kitchen

I hope you try this comforting beef stew and dumplings recipe soon! It’s one of those dishes that makes a regular evening feel like a cozy celebration. Let me know how it turns out or save it for your next chilly day when you need something that really warms you up.

Happy Cooking!

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