Delicious Beef Stew and Dumplings is the kind of meal that feels like a big warm hug on a chilly day. Tender chunks of beef slowly cooked with carrots, onions, and herbs in a rich, hearty broth make every bite comforting. The fluffy, soft dumplings on top soak up all that tasty stew goodness, making each spoonful extra satisfying.
I love making this stew when I want something simple but special. The smell as it cooks fills the whole house with cozy vibes, and I always find myself sneaking tastes before it’s officially ready. One little tip I have is not to rush the simmering—letting the beef get really tender makes all the difference. Plus, the dumplings are so easy to make from scratch, and they bring such a fun, homey feel to the dish.
My favorite way to serve beef stew and dumplings is in big, rustic bowls, perfect for sharing around the table with family or friends. It’s the kind of dinner that sparks good conversations and hot mugs of tea or cider. Whenever I make this dish, it reminds me of slow, peaceful afternoons and the joy of a simple meal made with care—and I hope it does the same for you!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when slow-cooked. If you prefer, you can use beef stew meat or brisket. Avoid lean cuts—they can get tough.
Vegetables: Carrots and potatoes add sweetness and substance. You can swap potatoes for parsnips or turnips for a slightly different taste.
Red wine: It adds depth but isn’t essential. You can replace it with extra beef broth or a splash of balsamic vinegar for acidity.
Herbs: Fresh thyme and parsley bring freshness. If you only have dried herbs, use about a third of the amount since they’re more concentrated.
Dumplings: Baking powder makes them light and fluffy. For a dairy-free version, use almond or oat milk and replace butter with a neutral oil or vegan butter.
How Do I Get Tender Beef and Fluffy Dumplings Every Time?
Tender beef: Pat the meat dry before browning to get a nice sear. Cook it low and slow to break down tough fibers—don’t rush this step.
Thickening the stew: Tossing the beef with a bit of flour before browning helps thicken the sauce as it simmers.
Dumplings: Stir the dough just enough to combine. Overmixing can make them dense. Drop them gently onto bubbling stew, cover tightly, and cook undisturbed so they puff up nicely.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it evenly distributes heat and is perfect for slow cooking the stew.
- Cutting board and sharp knife – makes chopping vegetables and beef easy and safe.
- Measuring cups and spoons – helps you add ingredients accurately for the best flavor.
- Mixing bowls – for preparing the dumpling batter, keeping everything organized.
- Spoon or ice cream scoop – to drop the dumpling mixture onto the simmering stew evenly.
- Chefs’ spoon or ladle – for stirring and serving the stew smoothly.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb or chicken thighs for a different meat flavor.
- Mix in peas, green beans, or turnip roots for extra veggies and variety.
- Add a splash of soy sauce or Worcestershire for a richer, umami boost.
- Sprinkle with fresh thyme or rosemary on top of the dumplings for a herby twist.
Delicious Beef Stew and Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900g) beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 4 cups (1 liter) beef broth
- 1 cup (240 ml) red wine (optional, can substitute with more broth)
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tsp dried rosemary
- 2 tbsp all-purpose flour (for thickening, optional)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 1/4 cups (155g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
- 1/2 cup (120 ml) milk
- 3 tbsp unsalted butter, melted
- 1 large egg
Time Needed:
This beef stew and dumplings recipe takes about 15 minutes to prep, and then around 2 to 2 1/2 hours to cook. Most of that time is simmering the stew slowly until the beef becomes tender and adding dumplings that cook in just 15-20 minutes. It’s mostly hands-off cooking, so you can relax while it’s simmering away!
Step-by-Step Instructions:
1. Brown the Beef:
Start by patting the beef dry and seasoning it with salt and pepper. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Brown the beef pieces in batches, avoiding crowding, for about 3-4 minutes each batch until they get a nice brown color. Set the browned beef aside.
2. Cook the Vegetables:
Add the remaining tablespoon of oil to the pot. Sauté the chopped onion until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Then add the tomato paste and cook it for 1-2 minutes until it deepens in color.
3. Combine and Simmer:
Put the browned beef back into the pot. Sprinkle the beef with flour and stir to coat – this helps thicken your stew later. Pour in the wine (if using) and scrape the bottom to release any tasty browned bits. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring everything to a boil, then turn the heat to low, cover, and let it gently simmer for 1 1/2 to 2 hours until the beef feels tender.
4. Add Root Vegetables:
Next, add your carrots and potatoes to the pot. Simmer uncovered for another 30-40 minutes until the vegetables are soft and the stew has thickened to your liking.
5. Mix the Dumplings:
While the stew finishes cooking, combine the flour, baking powder, salt, and parsley in a bowl. In a separate bowl, whisk the milk, melted butter, and egg together. Pour the wet ingredients into the dry and stir gently until just mixed – be careful not to overmix, or your dumplings could get dense.
6. Cook the Dumplings:
Drop spoonfuls of dumpling batter carefully onto the simmering stew. Cover tightly and let the dumplings cook for 15-20 minutes without lifting the lid. The dumplings will puff up light and fluffy as they steam.
7. Serve and Enjoy:
Remove the bay leaves and thyme sprigs, then ladle the stew and dumplings into bowls. Sprinkle with extra fresh parsley if you like and serve hot. This hearty dish is perfect for warming up on a chilly day!
Can I Use Frozen Beef for the Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
Can I Make the Stew and Dumplings Ahead of Time?
Absolutely! You can prepare the stew up to two days in advance and refrigerate it. Add and cook the dumplings fresh before serving to keep them light and fluffy.
How Do I Store Leftovers?
Store leftover stew (without dumplings) in an airtight container in the fridge for up to 3 days. Dumplings are best eaten fresh but can be stored separately and reheated gently.
What Can I Substitute for Milk in the Dumplings?
You can use any plant-based milk like almond, soy, or oat milk to make dairy-free dumplings. Just make sure to use an unsweetened variety to keep flavors balanced.
