Beef Stew with Dumplings is a hearty and comforting dish that brings together tender chunks of beef, rich vegetables, and soft, fluffy dumplings all in one pot. The stew is thick and full of flavor, with the dumplings soaking up the savory broth to make every bite extra satisfying.
I love making this stew on a chilly day when I want something warm and filling. The dumplings are my favorite part—they’re like little pillows that add a fun texture to the classic stew. I usually mix the dumpling dough while the stew simmers, so everything is ready to come together at just the right time.
This dish is perfect for sharing with family or friends, especially when you want a meal that feels like a big, comforting hug. I like to serve it with a simple green side salad or some crusty bread to scoop up any extra broth. It’s the kind of meal that makes the kitchen smell amazing and leaves everyone feeling happy and full.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or short ribs work well too.
Vegetables: Carrots, potatoes, and celery add classic stew flavor and texture. Try parsnips or turnips for a twist, or omit any you don’t have.
Red wine: Adds depth and richness. If you prefer no alcohol, just use extra beef broth. The stew will still taste delicious.
Tomato paste: It boosts flavor and adds umami. If unavailable, a spoonful of ketchup or canned tomato sauce can work in a pinch.
Dumplings: Made simply with flour, baking powder, butter, and milk. For dairy-free, use plant-based milk and margarine. Herbs like parsley or thyme add nice fresh notes.
How Do You Make Tender Beef and Fluffy Dumplings?
Slow cooking the beef at a low simmer is the key to tender meat. Don’t rush the browning—it adds great flavor. Once simmering, keep the heat low and let time work its magic.
- Brown beef in batches to get a good crust, then remove to avoid crowding the pan.
- Use a heavy pot so heat distributes evenly.
- Simmer covered for 1½ hours, checking tenderness before adding veggies.
- For dumplings, mix dough just until combined—overmixing makes them tough.
- Drop dough onto simmering stew, cover, and don’t lift the lid! Steam cooks dumplings perfectly.
Equipment You’ll Need
- Large heavy pot or Dutch oven – I love using this because it evenly cooks the stew and keeps it warm.
- Cutting board and sharp knife – for chopping beef and vegetables easily and safely.
- Wooden spoon or spatula – helps stir ingredients and loosen browned bits from the bottom.
- Measuring cups and spoons – keeps your ingredients precise and balanced.
- Mixing bowls – for preparing the dumpling dough without mess.
Flavor Variations & Add-Ins
- Swap beef for lamb or chicken for a different taste. Lamb adds richness, chicken makes it lighter.
- Incorporate peas, green beans, or corn in the last 10 minutes for extra veggies and color.
- Add a splash of soy sauce or Worcestershire sauce for an umami boost.
- Mix in herbs like rosemary, thyme, or bay leaf for more aromatic flavors.
Beef Stew with Dumplings
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck roast, cut into 1½-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional, or use more beef broth)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For The Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp dried parsley or herbs of choice
- 2 tbsp cold unsalted butter, cut into small pieces
- ⅓ cup milk
How Much Time Will You Need?
This dish takes about 20 minutes of prep time and roughly 2 hours of cooking time. Most of the cooking happens with the stew simmering gently, so it’s perfect for cooking while doing other things. Dumplings cook on top of the stew in the last 15 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
First, season the beef cubes with salt and pepper. Heat the vegetable oil over medium-high heat in a large heavy pot or Dutch oven. Brown the beef cubes in batches, about 3-4 minutes each, until all sides are nicely seared. Remove and set aside.
2. Cook Onions and Garlic:
In the same pot, add diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for 30 seconds more until fragrant.
3. Build the Stew Base:
Add tomato paste to the pot and stir for a minute. Pour in the red wine (if using) and scrape the pot’s bottom to loosen browned bits. Let the wine reduce by half, about 5 minutes. Now add beef broth, Worcestershire sauce, bay leaves, and thyme. Return the browned beef to the pot.
4. Simmer the Stew:
Bring everything to a boil, then reduce heat to a low simmer. Cover and cook gently for about 1½ hours until the beef is tender.
5. Add Vegetables:
Add carrots, potatoes, and celery. Simmer uncovered for another 30 minutes until vegetables are tender.
6. Thicken if Desired:
If you want a thicker stew, sprinkle the flour over the stew and stir well. Let it simmer for 5 to 10 minutes until thickened.
7. Prepare Dumpling Dough:
While the stew simmers, mix flour, baking powder, salt, and dried parsley in a bowl. Cut in cold butter until mixture looks like coarse crumbs. Stir in milk just until combined—try not to overmix.
8. Cook Dumplings:
Drop spoonfuls (about 1½ tablespoons each) of dumpling dough onto the simmering stew’s surface. Cover and cook for 15 minutes without lifting the lid. The dumplings will puff up and cook through.
9. Serve and Enjoy:
Remove bay leaves. Serve the stew with tender beef, vegetables, and dumplings in bowls. Garnish with fresh chopped parsley. Enjoy your warm, comforting meal!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown properly and ensures even cooking.
Can I Make the Stew and Dumplings Ahead of Time?
You can prepare the stew a day ahead and refrigerate it. Reheat gently on the stove and add the dumplings fresh just before serving for the best texture.
How Do I Store Leftovers?
Store leftover stew and dumplings in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, but note dumplings may become denser after storage.
Can I Customize the Dumplings?
Absolutely! You can add different herbs like thyme or rosemary or substitute milk with plant-based milk for a dairy-free option. Just keep the dough consistency similar.