Beef Stew with Dumplings is a classic comfort meal that feels like a warm hug on a plate. Tender chunks of beef slowly cooked in a rich, flavorful broth with hearty vegetables are topped with fluffy, soft dumplings that soak up all the delicious juices. It’s a perfect dish for chilly days when you want something filling and homey.
I love making this stew when I have a little extra time to let everything simmer slowly. The smell that fills the kitchen is amazing, and the dumplings add a fun, slightly chewy texture that everyone seems to enjoy. I like to drop the dumplings on top just before finishing, so they cook perfectly soft without falling apart.
One of my favorite ways to serve this beef stew is in big bowls alongside a simple green salad or some crusty bread to mop up the sauce. It’s the kind of meal that brings people together and leaves you feeling cozy and satisfied. I always find myself looking forward to the leftovers the next day—they only get better as the flavors meld!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because of its marbling, which makes meat tender and flavorful after slow cooking. You could also use stew beef or brisket if chuck isn’t available.
Beef Broth & Red Wine: Broth builds the stew’s rich base. Red wine adds depth but is optional. If you skip wine, use extra broth or a splash of balsamic vinegar for acidity.
Vegetables: Carrots and celery add sweetness and crunch. Potatoes or parsnips work well as alternatives and add heartiness.
Tomato Paste & Herbs: Tomato paste boosts umami flavor. Thyme and bay leaf provide classic stew aroma. Fresh herbs are best but dried work fine.
Dumplings: Baking powder makes them light and fluffy. For a dairy-free option, use plant-based milk and butter substitutes.
How Do I Get Tender Beef and Fluffy Dumplings in My Stew?
Getting tender beef and fluffy dumplings is all about timing and temperature.
- Brown the beef well on medium-high heat to seal in juices and add flavor before slow simmering.
- Simmer the stew gently for 1.5 to 2 hours. Low heat breaks down tough fibers, making beef tender without drying.
- Add vegetables midway so they cook but don’t get mushy.
- For dumplings, mix the dough until just combined—overmixing can make them tough.
- Drop dumplings on top of simmering stew, cover tightly, and cook without lifting lid. This traps steam to help them puff and cook evenly.
Following these steps results in a stew with melt-in-your-mouth beef and soft, pillowy dumplings every time.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it heats evenly and can go from stove to oven if needed.
- Wooden spoon – perfect for stirring and scraping bits from the bottom.
- Measuring cups and spoons – for accuracy, especially with liquid ingredients.
- Mixing bowls – to prepare the dumpling dough comfortably.
- Small spoon or cookie scoop – to drop the dumplings gently onto the stew.
Flavor Variations & Add-Ins
- Switch beef for lamb or chicken for a different take; they all cook well in slow heat and absorb flavors nicely.
- Add peas, green beans, or potatoes for more veggies and texture.
- Stir in a splash of Worcestershire sauce or soy sauce for extra umami.
- Use fresh herbs like rosemary or thyme in place of dried for a lively flavor boost.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
For the Dumplings:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons fresh parsley, finely chopped
- ¾ cup milk
- 3 tablespoons unsalted butter, melted
How Much Time Will You Need?
This beef stew takes about 15 minutes to prep and roughly 2 hours to simmer so the beef becomes tender and flavorful. Add another 15 minutes to cook the dumplings on top. Overall, you’ll want about 2 hours and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown them in batches, about 2-3 minutes per side, so they get a nice color but don’t overcrowd the pan. Remove the beef and set it aside.
2. Cook the Aromatics:
In the same pot, add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Stew Base:
Stir in the tomato paste and cook for 2 minutes. Then return the browned beef to the pot. Pour in the beef broth and red wine, if using. Add thyme and bay leaf. Bring everything to a boil.
4. Simmer the Stew:
Reduce heat to low, cover, and let the stew simmer for 1.5 to 2 hours until the beef is tender.
5. Add Vegetables:
After about 40 minutes of simmering, add the carrots and celery. Continue cooking until all the veggies and beef are tender.
6. Thicken the Stew (Optional):
About 10 minutes before finishing, sprinkle flour over the stew and stir well to thicken the sauce. Cook a little longer until it reaches your preferred thickness.
7. Make the Dumplings:
In a bowl, whisk together flour, baking powder, salt, and parsley. Stir in milk and melted butter just until mixed into a soft dough.
8. Cook the Dumplings:
Drop spoonfuls of dumpling dough gently over the simmering stew. Cover with a lid and cook for 15 minutes without lifting the lid, so the dumplings puff up and cook through.
9. Serve:
Remove the thyme sprigs and bay leaf. Ladle the stew into bowls with dumplings on top. Garnish with fresh parsley if you like. Enjoy the warm, comforting flavors!
Can I Use Frozen Beef for the Stew?
Yes, but be sure to fully thaw the beef in the refrigerator before cooking. Cooking frozen beef directly can cause uneven cooking and tough texture.
Can I Make the Stew Without Red Wine?
Absolutely! Simply omit the red wine and replace it with an equal amount of beef broth or a splash of balsamic vinegar for a bit of acidity.
How Should I Store Leftover Stew with Dumplings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, but note that dumplings may soften further during storage.
Can I Freeze Beef Stew with Dumplings?
It’s best to freeze the stew without dumplings to maintain texture. Freeze the stew in a sealed container for up to 3 months, then thaw and reheat before adding fresh dumplings.
