Delicious Beef Stew and Dumplings is a hearty, comforting dish that combines tender chunks of slow-cooked beef with soft, fluffy dumplings floating on top. The rich, savory stew is filled with vegetables like carrots and potatoes, making every spoonful full of warmth and flavor. It’s the kind of meal that feels like a big, cozy hug on a cold day.
I love making this stew when I want something that feels special but is really easy to prepare. The dumplings are my favorite part—they soak up all the tasty broth and become soft and pillowy. I usually use simple ingredients for the dumplings, and they always turn out just right. It’s a great recipe to have on hand when you need a little extra comfort in your day.
One of the best things about this dish is how well it brings people together. I like to serve it in big bowls with crusty bread to soak up the stew. It’s perfect for a family dinner or a relaxed weekend meal. Every time I make it, I’m reminded of slow, peaceful evenings and good company around the table.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender when slow-cooked. If you can’t find it, beef brisket or stew meat works well too.
Carrots, potatoes, and pearl onions: These add sweetness and bulk. If pearl onions aren’t available, small yellow onions or shallots are good substitutes.
Red wine: Adds depth and richness to the stew. You can skip it or replace it with extra beef broth if you prefer.
All-purpose flour: Used both for coating beef and thickening the stew. For a gluten-free alternative, cornstarch or arrowroot powder works but add carefully to avoid clumps.
Dumplings: Baking powder makes them light and fluffy. You can swap milk for a dairy-free alternative like almond or oat milk.
How Can I Make the Stew Beef Tender and Flavorful?
The secret to tender beef is slow cooking and browning the meat first:
- Coat cubed beef with flour for a light crust and better browning.
- Brown beef in batches on medium-high heat to caramelize the outside. This builds flavor.
- After browning, simmer gently with broth and herbs for 1.5 to 2 hours. Low heat breaks down tough fibers, making the meat tender.
Be sure to keep the stew at a gentle simmer, not a boil, so the meat stays juicy.
What’s the Best Way to Get Soft, Fluffy Dumplings?
Dumplings should be dropped gently onto simmering stew and cooked with the lid on:
- Mix ingredients just until combined; avoid overmixing to keep them tender.
- Drop spoonfuls onto the simmering stew without stirring, so dumplings don’t break.
- Keep the pot covered while cooking to trap steam, which helps dumplings rise fully.
- Cook for 15-20 minutes until puffed and firm—no peeking to keep the steam inside!
This method gives you light dumplings that soak up rich stew flavors perfectly.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it distributes heat evenly and is great for slow cooking.
- Wooden spoon or spatula – makes stirring and scraping easy without scratching the surface.
- Mixing bowls – used for preparing the dumpling dough; any medium-sized bowl works well.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Slotted spoon – handy for removing beef pieces from the pot and serving the dumplings.
Flavor Variations & Add-Ins
- Use chicken thighs instead of beef for a lighter, quicker stew with tender meat.
- Add peas or green beans in the last 10 minutes for a fresh burst of flavor and color.
- Stir in a teaspoon of smoked paprika or a splash of Worcestershire sauce for extra richness.
- Make vegetarian by swapping beef with hearty vegetables like mushrooms, eggplant, or seitan, and using vegetable broth.
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 freshly ground black pepper, to taste
- 3 tbsp all-purpose flour, divided
- 2 tbsp vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 large carrots, peeled and sliced into rounds
- 2-3 medium potatoes, peeled and cut into chunks
- 1 cup pearl onions, peeled (or small yellow onions)
- 2 stalks celery, chopped
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- 1-2 bay leaves
- Fresh parsley, chopped for garnish
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp fresh parsley, finely chopped
- 1/4 tsp garlic powder (optional)
- 3/4 cup milk
- 2 tbsp unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and brown the beef and vegetables, plus 1.5 to 2 hours of simmering time for the stew to become tender. Adding vegetables and thickening the stew takes another 30-40 minutes. Dumplings cook in about 15-20 minutes on top of the stew. Plan for about 2.5 to 3 hours total for a rich, hearty meal.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Start by seasoning the beef cubes with salt and pepper. Toss them in 1-2 tablespoons of flour to coat evenly. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches for 3-4 minutes on each side until nicely seared. Set browned beef aside.
2. Cook the Vegetables:
In the same pot, reduce heat to medium. Add diced onions and chopped celery and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 30 seconds more until fragrant.
3. Deglaze and Simmer the Stew:
Mix in the tomato paste and cook for 1-2 minutes. Pour in red wine (if using) and scrape up any browned bits from the bottom with a wooden spoon. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Return the browned beef and juices to the pot. Bring to a boil, then lower the heat. Cover and simmer gently for 1.5 to 2 hours until the beef is tender.
4. Add Vegetables and Thicken:
Once the beef is tender, add carrots, potatoes, and pearl onions to the stew. Sprinkle the remaining 1 tablespoon of flour over the stew and stir well to thicken the sauce. Simmer uncovered for 30-40 minutes, stirring occasionally, until vegetables are soft and stew thickens.
5. Make and Cook the Dumplings:
While the stew simmers, in a medium bowl whisk together flour, baking powder, salt, parsley, and garlic powder. Stir in the milk and melted butter just until combined; avoid overmixing. Drop spoonfuls (about 2 tablespoons each) of the dough onto the surface of the simmering stew. Cover tightly and cook without lifting the lid for 15-20 minutes until dumplings have puffed up and are cooked through.
6. Serve and Enjoy:
Remove bay leaves. Ladle the beef stew into bowls and top with dumplings. Garnish with extra chopped parsley. Serve hot with crusty bread for a comforting meal.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw the beef completely in the refrigerator overnight before cooking. This helps it brown evenly and cook thoroughly in the stew.
Can I Make the Stew Ahead of Time?
Absolutely! Beef stew actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.
How Should I Store Leftover Dumplings?
Dumplings are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat with some stew sauce on low heat to keep them moist.
Can I Substitute Milk in the Dumplings?
Yes! You can use any dairy-free milk like almond, oat, or soy to make the dumplings. Just be sure it’s unsweetened to keep the savory flavor.