Beef Stew with Dumplings is a hearty, comforting dish that’s perfect for chilly days. Tender chunks of beef slowly cooked with carrots, potatoes, and onions create a rich and flavorful stew, while soft, fluffy dumplings gently poach on top, soaking up all those delicious juices.
I love making this stew when I want something that feels like a warm hug on a plate. The dumplings are my favorite part—they puff up beautifully and add a light, bread-like texture that balances the meaty stew. A little tip: don’t rush the simmering; letting the beef cook slowly makes all the difference in flavor and tenderness.
This meal works great as a cozy dinner shared with family or friends. I like serving it with a simple green salad or some crusty bread to scoop up any leftover broth. It’s one of those dishes that sticks with you, perfect for making memories around the table on cold evenings.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it gets tender when slow-cooked. If unavailable, stew beef or brisket can also work well. Avoid lean cuts; they’ll get tough.
Vegetables: Carrots, celery, potatoes, and onions provide a classic stew base. Feel free to swap potatoes for sweet potatoes or parsnips for a different twist.
Red wine: This adds depth but isn’t essential. You can replace it with extra beef broth or a splash of balsamic vinegar for tang.
Tomato paste: It boosts richness and color. Canned tomatoes can be a substitute but reduce broth slightly since they add more liquid.
Dumplings: The dumplings use basic biscuit ingredients—flour, baking powder, butter, and milk. You can substitute milk with plant-based milk for a dairy-free version and add herbs like parsley for freshness.
How Do You Get Tender Beef and Fluffy Dumplings Every Time?
Tender beef tips: Brown the beef well in batches. Don’t overcrowd the pot, or the meat will steam instead of sear. Slow simmering at low heat breaks down the tough fibers, making beef melt-in-your-mouth soft. Patience pays off!
- Brown beef cubes in oil over medium-high heat until all sides are well-seared.
- Add liquids and aromatics, then simmer gently with lid partially on.
- Cook low and slow; aim for at least 1.5 hours to get tender beef.
Dumpling success tips: Keep butter cold and mix dumpling dough gently to avoid toughness. Drop spoonfuls evenly over the stew’s surface, then cover pot tightly to trap steam so dumplings rise beautifully.
- Use cold butter and don’t overwork the dough to keep dumplings light.
- Place dumplings carefully on stew once vegetables and beef are tender.
- Steam for 15-20 minutes without lifting the lid to retain heat and moisture.
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 stew and steaming dumplings.
- Wooden spoon or spatula – Great for stirring and scraping up flavorful bits from the bottom of the pot.
- Measuring cups and spoons – To get the ingredients just right for the best results.
- Baking spoon or scoop – Helps evenly drop the dumpling batter over the stew surface.
- Small bowl – For mixing the dumpling ingredients before dropping them into the stew.
Flavor Variations & Add-Ins
- Replace beef with lamb or chicken thighs for a different meat flavor that stays tender when slow-cooked.
- Mix in peas or green beans in the last 10 minutes for added color and freshness.
- Use herbs like rosemary or bay leaves instead of thyme to change the aromatic profile.
- Stir in a splash of soy sauce or Worcestershire for extra depth and umami flavor.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 medium potatoes, peeled and diced
- 2 tbsp tomato paste
- 1 cup red wine (optional, can substitute with beef broth)
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tsp fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp all-purpose flour (optional, for thickening)
For the Dumplings:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 3 tbsp cold unsalted butter, cut into small pieces
- 2/3 cup milk
- 2 tbsp fresh parsley, finely chopped (optional)
How Much Time Will You Need?
Plan for about 2 hours total. You’ll spend around 20 minutes prepping and browning the beef and veggies, then about 1½ to 2 hours simmering the stew to get the beef tender. After that, add the dumplings and steam them for 15-20 minutes. Easy and worth the wait!
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Season your beef cubes with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat your oil over medium-high heat. Brown the beef in batches, so it gets a nice sear on all sides without overcrowding the pot. This takes about 5 minutes per batch. Set the browned beef aside for now.
2. Cook the Vegetables and Garlic:
In the same pot, add the chopped onion, carrots, and celery. Sauté these until they start to soften, around 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Deglaze:
Stir in the tomato paste and cook it for about 2 minutes. Then pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to lift the browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
4. Return Beef and Add Broth and Seasonings:
Put the browned beef back in the pot. Pour in the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring everything up to a gentle boil, then lower the heat. Cover and let it simmer gently for 1½ to 2 hours, until the beef is tender.
5. Add Potatoes:
About 30 minutes before the stew finishes, add your diced potatoes. Keep the pot covered and continue simmering.
6. Make the Dumpling Dough:
While the stew cooks, mix the flour, baking powder, and salt in a bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Add the milk and parsley (if using) and stir gently until just combined. Be careful not to overmix!
7. Add and Cook Dumplings:
Once your beef and potatoes are tender, drop spoonfuls of dumpling batter evenly over the stew’s surface. Cover the pot tightly to trap steam and let the dumplings cook on low heat for 15 to 20 minutes. Don’t lift the lid during this time or the dumplings won’t puff up properly.
8. Optional Stew Thickening:
If you like your stew thicker, mix 1 tablespoon of flour with a little water to make a slurry, then stir it into the stew before you add the dumplings.
9. Serve and Enjoy:
Remove the bay leaves. Spoon hearty servings of beef stew and fluffy dumplings into bowls. Garnish with extra thyme or parsley if you like. Serve warm and enjoy your comforting meal!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the fridge overnight before cooking. Pat the cubes dry with paper towels to ensure proper browning and to avoid excess liquid in the stew.
Can I Make the Stew and Dumplings Ahead of Time?
You can prepare the stew in advance and refrigerate it for up to 2 days. When ready to eat, gently reheat the stew on the stove, then add fresh dumplings and cook them until puffed and cooked through for the best texture.
How Do I Store Leftovers?
Store any leftover stew and dumplings in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to heat evenly.
Can I Substitute the Dumplings with Bread or Other Toppings?
Absolutely! If you prefer, serve the stew with crusty bread or soft dinner rolls to soak up the flavorful sauce instead of dumplings.